Pasta Aglio Olio Goes Japanese
From the instant that we decided to have a blog on our site a year ago, I have had two blog ideas that I just can't get out of my head. The first will be "coming soon": all about the old-school Second Kitchens I admired so much in many Italian American homes when I was growing up. The second is today’s discussion: Pasta Aglio Olio with soy sauce.
We call this dish "Pasta Alla Takashi" after a great friend here at DeLallo's, Takashi Kuwabara. Takashi has been the biggest DeLallo supporter for years--he currently lives back in Japan, but spent many years here in Jeannette, PA. Just about two years ago, I spent some time with him on a day when I was shooting recipes and we shared a dish of pasta for lunch.
I used to eat Pasta Aglio Olio maybe once a month since it is super simple, healthy and quick. But ever since Takashi last visited and told me to try adding a couple dashes of soy sauce to my bowl just before eating,
I am up to once a week now, and if left home alone with it, can pack away almost the entire pound in a sitting!!! (I know, maybe I shouldn’t admit that....) Some people’s weakness is potato chips or chocolate…nope, not me. I just can't be trusted with our pasta cooked al dente, simply dressed in this sauce.
You make the Pasta Aglio Olio as you usually would...crushed whole garlic cloves turning golden brown in the olive oil with a good dose of hot pepper, tossed with al dente spaghetti or linguine and some needed pasta water. Serve it in bowls, and just before eating, sprinkle some soy sauce on top and stir in through your bowl. You have just made simplicity itself.It’s kind of like an Asian noodle dish, but milder and with Imported Italian Semolina Pasta.
