Рецепт Tinapa Spaghetti
Spaghetti in the Philippines is quite a popular dish the spicy sweet sauce made with minced pork, sliced hotdogs and sliced ham served on spaghetti pasta have been a staple in most of the special occasions back home, while there is nothing wrong with that I think there should be a new contender something more Filipino, the Tinapa Spaghetti. While there are other lesser known pasta dishes back home like the tuyo pasta or even the creamy style mushroom spaghetti I reckon our post today is worthiest as a challenger, it can’t me be more Filipino as it can be with ingredients such as tinapa, salted duck eggs and chicharon what more can you ask for, these are Filipino common pantry ingredients. Having said that the taste is definitely close to our palates smoky, fishy, garlicky with a hint to tanginess this matches the flavour profile of a Filipino dish.While you see a lot of tinapa pasta versions out there where it uses olive oil our version here will be based on tomato sauce to give it more flavour and texture. It will also mellow down the rich flavour of the tinapa giving that perfect taste.Tinapa Spaghetti Save PrintPrep time Cook time Total time Serves: 5-6IngredientsPasta500 g dried spaghetti, cooked according to packet instructions3 pcs large tinapa or equivalent amount in any smoked fish, flaked1 kg Roma tomatoes, chopped1 white onion, finely chopped1 tbsp cane vinegar4 cloves garlic, minced1 tbsp rubbed basil1 tbsp dried oreganoolive oilfish saucefreshly ground black pepperGarnishes2 cups chicharon, coarsely crumbed6 pc salted duck eggs, slicedchopped parsleyInstructionsPrepare a large sauce pan, add olive oil then sauté garlic and onions. Cook until onions are soft.Add the tomatoes, dried oregano, rubbed basil and cane vinegar, cook while mixing until soft.Add the flaked tinapa then simmer for 20 minutes.Season with fish sauce and freshly ground black pepper then simmer for 10 more minutes in low heat.Place pasta on serving platter top with the tinapa tomato sauce then garnish it with chicharon, salted duck eggs and chopped parsley3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...