Spaghetti Aglio Olio e Peperoncino with Mizuna

-Ingredients (2 servings)-

  • 1/2 pound Spaghetti
  • 1 bunch of Mizuna (Japanese Mustard) washed and cut into 1 inch length pieces
  • 3 Tbsp. Olive Oil
  • 1 clove Garlic minced
  • 1-2 tsp. Red pepper flakes


  1. In a large pot, boil water and cook the pasta (reserving a 1/4 cup of cooked water for the sauce).
  2. In a large pan, add the olive oil, garlic and red chili flakes, then cook at a medium high temperature.
  3. When the garlic becomes fragrant, add the cooked pasta, reserved water, and the Mizuna. Toss well and serve.
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