Spicy Garlicky Soy Sauce Pasta
Perfect for weeknights when time is short, but cravings are high, Spicy Garlicky Soy Sauce Pasta offers a delicious, fuss-free option. It’s a fantastic way to use simple pantry staples to create a dish that feels indulgent yet is easy to whip up in minutes. It’s a twist on Aglio e olio with added heat and umami. I used a combination of Lee Kum Kee Chiu Chow Chili Oil and Lao Gan Ma Chili Crisp to achieve a balance of heat and flavour, but any crispy chilli oil will work just as well.
Ingredients
- 400g Pasta (I Used Buccatini)
- 8 Cloves Garlic, Thinly Sliced
- 3 Spring Onions, Thinly Sliced
- 4 Cm Knob of Ginger, Finely Chopped
- 1 Tbsp Crispy Chilli Oil
- 3 Tbsp Soy Sauce
- Small Handful Coriander, Finely Chopped
- Parm To Serve
Step 1
Cook the spaghetti in salted boiling water for 10 minutes, or until al dente.
Step 2
Meanwhile, thinly slice the garlic and cook it in a generous amount of olive oil over the lowest heat possible. Cook for 4 -5 minutes until really soft
Step 3
Add the ginger, spring onions, and chili oil, and continue cooking over low heat until the pasta is ready.
Step 4
Add 1/2 cup of pasta water, soy sauce, and a pinch of salt. Be cautious with the salt, as you might not need any if the pasta water was sufficiently salty.
Step 5
Add the pasta to the sauce and toss until the pasta is coated and glossy. Stir in the coriander and serve with some Parmesan cheese.
