‘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 Nottō, the fermented soy beans. Nottō is so good with Garlic and Chilli. If you are interested, you got to try it. This is seriously yummy!
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
- 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.