Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is a typical dish of neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use inexpensive, readily available ingredients. To add some healthy protein to this dish, I have created teriyaki tempeh which enhances the whole pasta dish.
INGREDIENTS
100g quinoa tempeh, cut into 4
100 g spaghetti
80 g baby spinach
3 cloves garlic, sliced
7 cloves garlic, minced
1 tbsp pine nuts
1 big sheet seaweed
1 tsp corn flour + 2 tsp water, mix to make slurry
2 tbsp teriyaki sauce
3 ½ tbsp olive oil
½ tsp salt
Chili flakes
HOW TO COOK AGLIO OLIO & TERIYAKI TEMPEH
1. Boil pasta according to instruction on package. Set aside.
2. Cut seaweed sheets to smaller pieces and wrap around each piece of tempeh. Secure it with corn flour slurry.
3. Heat pan with 1 tbsp of olive oil on pan. Panfry tempeh slices till golden brown. Add in 2 tbsp of teriyaki sauce and let it coat the tempeh well.
2. Heat pan with 1 tbsp of olive oil. Brown the sliced garlic till crispy, remove and set aside on kitchen towel to drain excess oil.
3. Add tbsp of olive oil into the same pan. Sauté the baby spinach with 1 tsp of minced garlic until spinach just wilted. Remove from pan and place on two serving plates.
4. Heat pan with 1 tbsp of olive oil the add the rest of the minced garlic into the pan and stirfry until it is lightly browned and crispy. Dish up on a kitchen towel.
5. With the remaining oil in the pan, tossed cooked pasta with a dash of black pepper, chili flakes and salt. Add some of the pasta water if it is too dry. Dish them up onto the plate with spinach at the bottom.
6. Garnish the pasta with some fresh spinach, crispy minced garlic, sliced garlic, pine nuts and more chili flakes. Place two pieces of teriyaki tempeh on the side of the pasta. Serve!
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