Spaghetti with Preserved Olive Vegetable, Shiitake Mushroom and Chili
Our immense love for pasta has urged us to venture and experiment with bold and sometimes unorthodox flavours. Many a time, we would come across an ingredient in our pantry and ask “would this go well with pasta?” Preserved olive vegetable worked more than perfectly as an ingredient with its fragrant aroma and bursts of piquancy. Complete with a runny sunny-side-up on top, the pastafarians may frown upon this recipe, but a mere taste of this Asian pasta might just do the job.
- 200 g spaghetti
- 4 cloves garlic, thinly sliced
- 2 red chilis, thinly sliced
- 4 fresh shiitake mushroom, thinly sliced
- 4 tbsp preserved olive vegetable
- 4 shallots, thinly sliced
- 2 eggs
- olive oil
- 1 tbsp soy sauce, to taste
- pinch salt, to taste
- pinch furikake, for garnish
- pinch cayenne pepper, for garnish
Adapted from cookism.net
1. Put a large pot of water to boil. Season the water with salt, using 1 teaspoon of salt per litre of water. Cook spaghetti till al dente, drain and save some pasta water for later use.
2. In the meantime, heat a little olive oil in a frying pan over medium-high heat. Saute sliced garlic and chili till aromatic and garlic is lightly brown at the edges. Stir in mushrooms and cook for a few minutes till soft. Add in preserved olive vegetables followed by sliced onions, Mix well and transfer the pasta into the pan.
3. Season with soy sauce and salt to taste. Lightly toss the pasta to coat, adding a little pasta water if it is too dry. Divide pasta into serving plates and top each serving with a sunny side up. Garnish egg with furikake and cayenne pepper.