Rich Anchovy-Gochujang Aglio e Olio Pasta
Rich Anchovy-Gochujang Aglio e Olio Pasta
A Deeper Aglio e Olio: Elevated with Anchovy Broth and Gochujang
This recipe transforms the classic Aglio e Olio by incorporating the savory depth of Korean anchovy broth and gochujang. The umami-rich, slightly spicy, and satisfying anchovy broth melds beautifully with the fragrant olive oil, creating a uniquely delicious and addictive pasta.
Ingredients- Spaghetti 130g
- 2/3 Tbsp coarse salt (for pasta water)
- 3 Tbsp Anchovy-Gochujang Broth (store-bought or homemade)
- 2.5 Tbsp Olive Oil
- A small handful of Baby Kale (for garnish)
- Pinch of Parsley Flakes (for garnish)
- 3-4 cloves Garlic (thinly sliced)
- 1/4 Onion (thinly sliced)
- 1/4 Zucchini (cut into half-moons)
- 1/3 White part of Scallion (sliced diagonally)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 2/3 Tbsp of coarse salt and cook the spaghetti according to package directions, but remove it about 1 minute before it’s fully cooked (al dente). Reserve about 1 cup of the pasta water before draining.
Step 2
While the pasta cooks, heat 2 Tbsp of olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic, sliced onion, and diagonally sliced scallion. Sauté slowly until fragrant. (If you prefer a simpler flavor, you can omit the onion and scallion and just use garlic. Be careful not to burn the garlic!).
Step 3
Once the garlic and onions are fragrant and slightly softened, add the half-moon sliced zucchini to the skillet. Continue to sauté until the zucchini becomes slightly translucent.
Step 4
Carefully transfer the drained spaghetti directly into the skillet with the sautéed vegetables. The pasta will finish cooking and absorb the sauce as it cooks with the other ingredients.
Step 5
Now, add 3 Tbsp of the Anchovy-Gochujang Broth and about 2-3 Tbsp of the reserved pasta water to the skillet. Stir well to combine everything, allowing the pasta to absorb the flavors. Since the anchovy broth can vary in saltiness, start with 2 Tbsp and taste. Adjust the seasoning by adding more broth if needed. Continue to sauté for about 1 minute until the sauce coats the pasta nicely.
Step 6
Plate the pasta attractively. Arrange the washed baby kale on top of the pasta and sprinkle with parsley flakes for a beautiful garnish. Finish with a drizzle of the remaining 1/2 Tbsp of olive oil for an extra touch of richness. Enjoy your delicious and unique pasta!
