Hi, I am Marie. Today, I will show you a way to make spaghetti aglio olio peperoncino e nottō recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will 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 popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Spaghetti Aglio Olio Peperoncino e Nottō is something that I’ve loved my whole life.
To get started with this recipe, we must 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:
- Take 1 container Nattō *sauce and mustard are most likely included in the container
- Prepare 1 serving Spaghetti
- Make ready 1-2 tablespoons Olive Oil
- Take 1-2 cloves Garlic *thinly sliced
- Take 1 teaspoon Soy Sauce
- Take 1/8 teaspoon Chilli Flakes *OR as much as you want
- Take 1/2-1 Spring Onion *finely chopped
- Take 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 sausage 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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