Hi, I am Clara. Today, we’re going to make spaghetti aglio olio peperoncino e nottō recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spaghetti Aglio Olio Peperoncino e Nottō Recipe
Spaghetti Aglio Olio Peperoncino e Nottō is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Spaghetti Aglio Olio Peperoncino e Nottō is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook spaghetti aglio olio peperoncino e nottō using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spaghetti Aglio Olio Peperoncino e Nottō:
- Prepare 1 container Nattō *sauce and mustard are most likely included in the container
- Make ready 1 serving Spaghetti
- Prepare 1-2 tablespoons Olive Oil
- Get 1-2 cloves Garlic *thinly sliced
- Make ready 1 teaspoon Soy Sauce
- Prepare 1/8 teaspoon Chilli Flakes *OR as much as you want
- Prepare 1/2-1 Spring Onion *finely chopped
- Prepare 1/4 sheet Sushi Nori *shredded or torn into small pieces
Instructions to make Spaghetti Aglio Olio Peperoncino e Nottō:
- Cook Spaghetti in boiling salted water according to the instruction on the package.
- Mix Nattō with sauce, mustard and finely chopped Spring Onion. Save some Spring Onion for topping.
- Meanwhile, heat Olive Oil and sliced Garlic in a frying pan over medium heat. (*Do not add sliced Garlic to hot Oil.) When the Garlic started browning, add Chilli Flakes and remove from heat. Add Soy Sauce add cooked Spaghetti and mix well.
- Place the Spaghetti on a plate, Nattō mixture on top, sprinkle with saved Spring Onion and Nori, and enjoy it.
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