How to make rich and flavourful Japanese Uni Cream Pasta. (Serves 2)
- 2 portions of dry pasta (approx 200g)
- 2 liters of water
- 2 tsp of salt
- 2 tbsp olive oil
- 2 garlic cloves sliced
- 1/4 red onion thinly sliced
- 1 anchovy fillet (jarred anchovy in oil)
- 3 tbsp canned tomato (crushed or diced)
- 3 tbsp white wine
- 150ml cream (36% milk fat)
- 1/4 tsp salt
- 50-100g uni
- 1 tsp unsalted butter
- 2 pinches freshly ground black pepper
- Parsley to garnish
- Bring a large pot of water to a boil and add the salt.
- Add olive oil and garlic slices to a cold frying pan. Heat on low and fry until the garlic is lightly golden and fragrant. Remove the garlic pieces and eat them on their own or save them for another dish (great with salads etc!)
- Add the sliced onion and anchovy. Fry until the onion is slightly softened.
- Once the onion is softened, add the pasta to the boiling pot of water and cook until al dente (generally 1-2 minutes less than the packaging states).
- Add the tinned tomato and white wine to the frying pan.
- Mix well and then add the cream.
- Once the cream is heated through and almost bubbling, add the salt and uni. Break up the uni and mix it into the sauce.
- Allow the sauce to continue simmering while you wait for the pasta to finish cooking. If the sauce becomes too thick, add a small amount of pasta water to loosen it up and make it glossy.
- Once the pasta is cooked, transfer it to the pan with the sauce and turn off the heat.
- Add the butter and mix until the pasta is fully coated and the butter has melted into the sauce.
- Transfer to serving plates and top with ground black pepper and parsley.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Japanese
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