Hello, I am Marie. Today, we’re going to prepare spaghetti aglio olio peperoncino e nottō recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. 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 well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Spaghetti Aglio Olio Peperoncino e Nottō is something that I’ve loved my whole life.
To be with this recipe, we have to prepare a few ingredients. You can cook spaghetti aglio olio peperoncino e nottō using 8 ingredients and 4 steps. Here is how you cook it.
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
- Prepare 1 serving Spaghetti
- Get 1-2 tablespoons Olive Oil
- Prepare 1-2 cloves Garlic *thinly sliced
- Get 1 teaspoon Soy Sauce
- Make ready 1/8 teaspoon Chilli Flakes *OR as much as you want
- Prepare 1/2-1 Spring Onion *finely chopped
- Make ready 1/4 sheet Sushi Nori *shredded or torn into small pieces
Steps 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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