When you think of Tarako pasta, you might imagine it with butter—but this version skips the butter and uses olive oil for a lighter, fresher flavor. Topped with shiso leaves and nori, it’s a super simple and comforting lunch that’s so creamy and delicious, you’ll wish you made more!
Ingredients
| Spaghetti | 100g |
| Tarako | 2 sacs(about 70g) |
| Shiso leaves | 4 |
| Olive oil | 1 tbsp |
| Soy sauce | 1 tsp |
| Pasta cooking water | 1 tbsp |
| Nori (seaweed) | for topping |
How to Make
1⃣ Boil water in a pot, add salt, and cook the spaghetti according to the package instructions.
Meanwhile, finely slice the shiso leaves for topping.
2⃣ In a bowl, mix the tarako, olive oil, and soy sauce together.
3⃣ Once the spaghetti is done, add it to the bowl with the tarako mixture. Pour in 1 tablespoon of the pasta water and toss everything together until well coated.
4⃣ Top with the sliced shiso and shredded nori.
Tip: If you like a bit of spice, you can use mentaiko (spicy cod roe) instead of tarako!
If this looks tasty, share it on Twitter/X! And if you post your creation, don’t forget to tag me—I’d love to see it!
