• Miwa

<JAPANESE ANCHOVY PASTA>

Updated: Mar 5






This Japanese anchovy pasta is super quick and easy! Japanese anchovy pasta is very savory from the anchovies followed by the nori seaweed & caramelized onions which also strengthen the flavor.


You will need only a couple ingredients and then it is ready to go!


Do you like anchovies?? I'm not a huge fun of anchovies but this pasta blows my mind! I recommend trying out this pasta for busy weekday dinner!


Enjoy!




 

<JAPANESE ANCHOVY PASTA>



<Yield> 2 servings


<Prep time> 5 minutes


<Cook time> 7 minutes


<Ingredients>

two servings spaghetti

4 anchovy fillets/ 1 tablespoon anchovy paste

2 tablespoons olive oil

2 tablespoons reserved pasta water

1 teaspoon Soy sauce

1 onion, thinly sliced

1 clove garlic, finely chopped


<Optional toppings>

nori seaweed

green onion


<Directions>


1. Cook pasta 1 minute less than the package instructions stay to cook it for. Reserve 2 tablespoons of pasta water for later. Slice the onion thinly. Chop garlic finely.


2. In a large pan add in the olive oil and chopped garlic. Let the aroma bloomed over low heat. Add in the anchovy fillets and brake them into small chunks. Add in the sliced onions and keep stirring them over high heat for about 5-7 minutes or until the onions become translucent and tender.





3. Add in the reserved pasta water and cooked pasta into the pan. Toss everything together and cook it for 30 seconds. Drizzle with soy sauce as a finishing touch and cook for another 30 seconds. Adjust the taste with salt if needed. Transfer to plates and garnish some nori seaweed and green onions if you like. Now it's ready to be enjoyed!





<Miwa’s tips>


・Do not overcook the pasta. We want it to be al dente.


・Depending on the anchovies you are using, you want to adjust the taste with salt.


・Allowing the onions to caramelize will bring out more flavor to the pasta.


・Nori sea weed is not optional this time! haha



<Recommended side dish>

SPICY CUCUMBER & BEEF SALAD

ASIAN GINGER DRESSING



<Storage time>

Store in an air-tight container in the fridge for up to 2 days.




 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



 

2020/08/11 MIWA

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