The first dish in my “5 Spaghetti Dinners from Around the World” series is an original recipe with a memorable name. Super savory sapidly salty pasta is a tongue twister, and it’s about as unique of a dish as you’d expect! This flavor-packed pasta consists of interesting spices and add-ins, and it was a joy to make.

Super savory sapidly salty pasta was created by KeShawn, a young man born in the United States who now lives in Nashville, Tennessee. He claims that this long, fun name stems from his appreciation for campy alliteration and the flavors in this dish. As a Black American Southerner who still resides in the south, he drew inspiration from the different components of our wonderful American melting pot when he first began living on his own to attend grad school. As a result, this pasta dish became a staple meal in his home. 

This special pasta includes an olive oil and garlic-based sauce, red chili flake, lemon, fish sauce, fried capers, anchovies, and a longer pasta (i.e. spaghetti, angel hair, linguine, bucatini). KeShawn’s love of umami-packed flavors such as miso, kimchi, and soy sauce certainly transfers to his super savory sapidly salty pasta; the dominant flavors in this dish are savory and salty to the max! 

The great thing about this dish is how adaptable it is. As an original recipe, I’m sure KeShawn would agree that you can choose how much of what goes in your super savory sapidly salty pasta. For me, the fish sauce was somewhat of an acquired taste; I think next time I will use fewer drops, as a little goes a long way. However, I really appreciated the overall saltiness of this pasta. The sourness from the lemon and fried capers was delicious, and really I loved each component. I also thought that blanching the spinach in with the pasta is genius; creating a one-pot pasta is definitely a quick, easy way to make some yummy food for grad students in between study sessions!

If you love salty, savory foods, this unique super savory sapidly salty pasta is for you. Just be sure to use what you like and leave what you don’t, and you’ll love it.