Here you will find a recipe for Italian tomato pasta, where Gochujang provides a special seasoning. In addition to Gochujang, Genmai Miso can also be used for the sauce. Instead of salt, we generally recommend a mimi product – it enhances umami and helps to reduce salt content.

Ingredients for 4 people

• 400g spaghetti

• 1 can peeled tomatoes (400g)　

• 3 tbsp tomato puree

• 1 clove garlic

• 6 olives

• 1 tsp capers

• 4 anchovy fillets

• 1 tbsp Gochujang

• Parmesan, freshly grated

• Basil, as desired

   

Preparation

1. Fill a large pot with plenty of water, add salt (about 1% of the water volume) and bring to a boil.
2. Finely chop the garlic, olives, and capers.
3. Add the chopped ingredients and anchovy fillets to a pan with a little olive oil and fry over medium heat until the garlic is golden brown.
4. Add the canned peeled tomatoes and tomato paste. Simmer briefly, then stir in the Gochujang.
5. Cook the pasta al dente, drain, and mix well with the sauce.
6. Serve with freshly grated Parmesan and basil.