Mizuna and Anchovy Pasta

Mizuna and Anchovy Pasta

This is a simple, tasty, easy-prep pasta.

Ingredients: 2 servings

200 g
50 g
Anchovy fillets
3 to 4
1 clove
Red chili pepper
Olive oil
3 tablespoons
Salt (to use when boiling the spaghetti)
1 heaping tablespoon
Salt (use gourmet salt, such as rock salt, if possible
to taste


1. Cut the mizuna into 4 cm lengths. Slice the garlic in half, remove the green shoot inside, and crush the halved cloves with the side of your knife.
2. Remove the seeds from the red chili pepper and slice. Coarsely chop up the anchovy. If using anchovy paste, use about 2 teaspoons.
3. In a large pot, bring about 2 liters of water to boil, and salt the water. When boiling the spaghetti, subtract 1 and 1/2 minutes from the cooking time instructed on the package.
4. (About 5 minutes before the spaghetti is ready) In an unheated pan, add olive oil, garlic, and red chili peppers, and sauté on low heat.
5. When the sauté becomes fragrant, add the anchovy and continue sautéing. Add two ladles of the water from the boiling spaghetti, and stir well (over high heat).
6. Strain the spaghetti, add the mizuna, then combine all ingredients and toss them together. Adjust the amount of salt to taste.
7. Here it is with fava beans.

Story Behind this Recipe

Since I grow mizuna in my vegetable garden, I came up with this pasta dish using mizuna.