Tomato Garlic Spaghetti Recipe | Kikkoman Corporation

The bold aroma of garlic whets the appetite, while a touch of mirin mellows the tomato's tangy flavor

Cooking time

20min

Calories

712kcal

Sodium

1063mg

Nutrition facts are for one serving.
Nutrition values are for 0.9 g (0.03 oz.) of sodium per 100 g (3.5 oz.) of dried pasta when boiled, and 2 g (0.07 oz.) of salt for 2 pinches.

Ingredients(Servings: 2)

Directions

Cut the bacon into short strips. Finely chop the onion and mushrooms, and mince the garlic.
Heat the olive oil in a fry pan over low heat, then saute the garlic. Once the garlic turns golden, remove 2 Tbsp of the garlic oil and set aside.
Add the onion, mushrooms, and salt to the fry pan, cook over medium heat for about 3 minutes while stirring occasionally. Add in the bacon and saute together. Pour in the mirin and simmer over low heat for about 1 minute.
Add in diced tomatoes, soup stock, soy sauce, and oregano if desired. Crush the tomatoes while cooking over medium heat for 7 to 8 minutes. Adjust the flavor with additional salt and soup stock (extra amounts) as desired.
Bring water to a boil in a pot, add salt (approximately 10 g / 0.4 oz. salt per 1 liter / 33.8 fl. oz. of water), and the spaghetti. Drain 1 minute before the time indicated on the package, then add into (4).
Pour in the pasta cooking water to help combine everything and toss over medium heat. Remove from heat, add in the reserved garlic oil from (2), and mix together.
Divide into serving dishes and sprinkle with dried parsley and powdered cheese as desired.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.