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Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

A simple pasta featuring chirimen jako and spring cabbage. Simple yet delicious.

Ingredients: serves 1

Spring cabbage
120 g
Chirimen jako (semi-dried salted baby sardines)
30 g
Garlic
1 clove
Chili pepper
1
Olive oil
1 - 2 tablespoons
Spaghetti
100 g
White wine
50 ml
Salt
to taste
Pepper
to taste

Steps

1. Mince the garlic and cut the chili pepper into small pieces. Cut the cabbage into large bite-sized pieces.
2. Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.
3. Set aside about half a ladle's worth of pasta water. Boil the spaghetti to al dente.
4. Add the chirimen jako, the water from Step 3, and the white wine to the pan from Step 2.
5. Add the pasta from Step 3.
6. Add the spring cabbage, season with salt and pepper and mix well.
7.

Story Behind this Recipe

Try the crispy feel of spring cabbage.