Author Notes
It was the ginger tea. The cold weather sets in and I steep fresh ginger peels and nubs in water on the stove, heating it up when I want something warm.. Then I use the leftovers to make a sauce for pasta. —cookingwithleftovers
Ingredients
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3 ounces
spaghetti or linguini
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1/4 cup
ginger tea (drained, no ginger)
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1/8 cup
soy sauce
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1 splash
reserved pasta water
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1 teaspoon
oyster sauce
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1
small can octopus in olive oil (4 oz)
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1
handful button mushrooms, sliced
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1/4
bell pepper, chopped
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1
scallion, diced
Directions
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Boil the pasta in water, to just under cooked, super al dente.
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Meanwhile, add the octopus and oil to a medium hot pan, add the mushrooms and pepper, cooking it down until softened.
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The ginger tea is just made with fresh ginger and water, brought to a boil, then turned off and covered to seep for as long as you want.
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Mix the cooled tea, soy sauce, pasta water, and oyster sauce together to make the sauce.
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Add the pasta, sauce, and scallions to the octopus. Cook at high heat, stirring, until the sauce fully cooks into the noodles.
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