Mentaiko Zucchini Oil Pasta: A Simple Recipe for a Delicious Homemade Meal
Mentaiko Zucchini Oil Pasta: A Simple Recipe for a Delicious Homemade Meal
How to Make Simple and Delicious Mentaiko Zucchini Oil Pasta at Home
Introducing a Mentaiko Zucchini Oil Pasta recipe, generously packed with tender, sweet zucchini and savory, umami-rich mentaiko! Pasta with Korean ingredients is always a winner. The pasta I’ll share today is incredibly easy and simple to make, yet the taste is absolutely superb. We start with an Aglio e Olio oil pasta base, sautéed with garlic in olive oil, then add plenty of zucchini and mentaiko for a delightful combination. The crunchy zucchini and the popping mentaiko create a wonderful harmony. If you opt for whole wheat pasta or reduce the pasta portion while increasing the zucchini, this can also be a great diet pasta. Thinner spaghetti noodles pair wonderfully with the ingredients, and I’ll also share tips on how to cook pasta perfectly. Let’s start this super simple zucchini dish, Mentaiko Zucchini Pasta!
Essential Ingredients- 1 medium Zucchini
- 90g Spaghetti (for 1 serving)
- 7 cloves Garlic
- 1 portion Mentaiko (seasoned pollack roe)
- Generous amount of Olive oil
- 1 tsp Chicken stock
- Pinch of Black pepper
- Pinch of Salt
Cooking Instructions
Step 1
First, bring a large pot of water to a boil. Add a pinch of salt (about 1/2 tsp) and cook 90g of spaghetti. It’s best to cook the pasta slightly less than fully done, about 1-2 minutes less, as it will continue to cook in the pan. Aim for ‘al dente’, which typically takes about 7 minutes, but adjust the cooking time based on the pasta type and your preference.
Step 2
Peel and thinly slice 7 cloves of garlic. Sliced garlic will add a wonderful aroma and flavor to your oil pasta.
Step 3
Cut the portion of mentaiko in half. Then, gently scrape the roe out of the casing using the back of a knife. If using frozen mentaiko, thawing it first will make separating the roe much easier.
Step 4
Using a mandoline slicer or a sharp knife, julienne the mentaiko roe. This will allow it to mix well with the pasta strands and add a pleasant texture.
Step 5
Heat a generous amount of olive oil in a wide pan over low heat. Add all the sliced garlic and sauté gently. The key here is low heat to infuse the oil with garlic flavor without burning it.
Step 6
Once the sliced garlic turns lightly golden and releases its aroma, add the Italian herb mix (optional) and stir briefly. This step enhances the fragrance, but feel free to skip it if you don’t have it.
Step 7
Add the julienned zucchini to the pan, along with 1 tsp of chicken stock and a pinch of black pepper. Stir well to combine and cook over medium heat until the zucchini starts to soften slightly.
Step 8
When the zucchini has softened a bit, add the mentaiko roe. Gently break up the mentaiko with a spatula while stirring to prevent clumping, and sauté briefly with the zucchini. Be careful not to overcook the mentaiko, as it can become dry.
Step 9
Transfer the cooked pasta to the pan. Add about one ladleful of the pasta cooking water. Toss everything together quickly to emulsify the sauce. Taste and adjust seasoning with salt if needed. (Remember that mentaiko is salty, so adjust the salt accordingly.)
Step 10
Plate the pasta by twirling the spaghetti onto the plate first, then arranging the zucchini and mentaiko mixture around it. Sprinkle with grated Parmigiano-Reggiano cheese (optional) for an extra layer of flavor. Enjoy your delicious Mentaiko Zucchini Oil Pasta!
