‘Spaghetti Aglio Olio e Peperoncino’ (Spaghetti Garlic Oil & Chilli) is one of the traditional Italian pasta dishes and it is very famous. This is the same dish, but I just added Nattō, the fermented soy beans. Nattō is so good with Garlic and Chilli. If you are interested, you got to try it. This is seriously yummy!


1 Serving


1 container Nattō *sauce and mustard are most likely included in the container

1 serving Spaghetti
1 to 2 tablespoons Olive Oil
1 to 2 cloves Garlic *thinly sliced
1/8 teaspoon Chilli Flakes *OR as much as you want
1 teaspoon Soy Sauce
1/2 to 1 Spring Onion *finely chopped
1/4 sheet Sushi Nori *shredded or torn into small pieces

  1. Cook Spaghetti in boiling salted water according to the instruction on the package.
  2. Mix Nattō with sauce, mustard and finely chopped Spring Onion. Save some Spring Onion for topping.
  3. 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.
  4. Place the Spaghetti on a plate, Nattō mixture on top, sprinkle with saved Spring Onion and Nori, and enjoy it.