Garlic Soy Sauce Pasta
- Capellini/thin spaghetti for 4 portions
- 1 bulb Garlic
- 1 Tbsp Dark Soy Sauce Mushroom flavoured
- 1 Tbsp Soy Sauce (Kikkoman or chinese light)
- 4 Tbsp veg Butter (can sub canola oil but not as good)
- 1-2 tsp Brown Sugar
Start with bringing water for pasta to a boil. While you wait, crush and slice garlic. You can mince if you want.
On low to medium in a pan, brown the garlic in butter (or oil). This should take a while, you don’t want to burn it!
Add 1-2 tsp Brown Sugar, depending on your taste.
Turn down the heat of the garlic pan to minimum.
By now, the water should be boiling, add pasta and cook according to package (Capellini take 5 minutes).
Add 1 Tbsp Dark Soy Sauce and 1 Tbsp regular Soy Sauce to the garlic and let it warm.
When the pasta is done, keep a bit of pasta water (1 Tbsp up to ¼ cup), drain.
Mix pasta and garlic soy mixture in the pasta pot without heat. If it is too dry, add pasta water (otherwise discard).
Season to your liking, I like it as it is. Some veg parmesan is probably good but does add even more fat to the already oily dish.