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
Continue After Advertisement
Ingredients
-
3 ounces
spaghetti or linguini
-
1/4 cup
ginger tea (drained, no ginger)
-
1/8 cup
soy sauce
-
1 splash
reserved pasta water
-
1 teaspoon
oyster sauce
-
1
small can octopus in olive oil (4 oz)
-
1
handful button mushrooms, sliced
-
1/4
bell pepper, chopped
-
1
scallion, diced
Directions
-
Boil the pasta in water, to just under cooked, super al dente.
-
Meanwhile, add the octopus and oil to a medium hot pan, add the mushrooms and pepper, cooking it down until softened.
-
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.
-
Mix the cooled tea, soy sauce, pasta water, and oyster sauce together to make the sauce.
-
Add the pasta, sauce, and scallions to the octopus. Cook at high heat, stirring, until the sauce fully cooks into the noodles.
See what other Food52ers are saying.