Thinly sliced seasonal broccoli to condense its umami! This nutrient-rich pasta recipe features the mouthwatering aroma of shirasu (tiny sardines) and garlic. The key is to steam-cook it in the pasta water for a cohesive sauce.
Ingredients
Main Ingredients (2 servings)
- 1 head Broccoli (approx. 300-350g)
- 160g Spaghettini
- 1 clove Garlic
- 40g Shirasu (Tiny Sardines)
Seasonings
- 3 tbsp+ Olive Oil
- 1 tbsp Salt
- 1-2 tsp Soy Sauce
- Grated Cheese (to taste)
- Coarse Black Pepper (to taste)
Steps
- Cut 1 head Broccoli (approx. 300-350g) into florets by shaving them off, and peel the tough outer skin off the stem before slicing it into rounds.
- Thinly slice 1 clove Garlic, then mince it finely.
- Place the minced garlic and 3 tbsp+ Olive Oil in a frying pan and heat gently over low heat.
- Boil 1.5L Water in a separate pot and add 1 tbsp Salt.
- Add 160g Spaghettini to the boiling water and cook for 1 minute less than the time indicated on the package.
- Once the garlic is lightly colored, remove the pan from heat. Add 40g Shirasu and let the aroma infuse into the garlic oil.
- Add the shaved broccoli, stir-fry briefly to coat, and allow it to absorb the flavors.
- Add some of the pasta cooking water, cover with a lid, and steam-cook over low heat. This is the trick! Steaming with pasta water releases salt and starch, creating a delicious, cohesive sauce.
- Remove the lid and gently mash the broccoli with a spatula while mixing.
- Drain the cooked pasta and add it to the frying pan with the sauce. Toss to coat everything.
- Taste and add a small amount of 1-2 tsp Soy Sauce to enhance the overall flavor. This is the trick! Adding soy sauce balances the flavors.
- Drizzle with a little more Olive Oil if desired for extra aroma and sheen.
- Plate the pasta and garnish with shirasu and broccoli.
- Finish by sprinkling with Grated Cheese and Coarse Black Pepper, if desired.
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