As I write this food post, I'm already thinking of what variation I can do with this very simple yet flavorful pasta dish in garlic oil, which took me less than 30 minutes from prep to plating.
I rarely measure ingredients when I cook, so you could say it's always a hit or miss for me in the kitchen -- well, if you ask hubby, his answer would probably be all misses! :))) I made this pasta dish twice and it was bland the first time. I took photos just in case but you now know it wasn't published 'til today.
Thankfully, it turned out much better the second time around, so I can now share this with you. Still no exact measurements though. But I can guarantee, for those of you who like anchovies, garlic and olive oil in your pasta, this is worth a try! It's spaghetti with a Pinoy twist using bottled gourmet tuyo.
|Slivers of bottled tuyo|
SPICY TUYO SPAGHETTI
Approx. 4 - 5 tablespoons olive oil
4 cloves of garlic
3 - 4 fillets of bottled spicy tuyo (dried salted fish) in oil
fresh basil leaves
grated parmesan or edam (queso de bola) cheese
chili flakes (optional)
Heat oil in a saute pan
Chiffonade basil leaves, around 6 - 10
Sautee minced garlic in olive oil.
Add tuyo fillets and anchovies, sautee until crumbled. Pour a little of the oil from the bottled tuyo.
Gradually toss cooked spaghetti in the pan until well coated.
Add more tuyo and anchovies if you want it more salty.
Put in basil, some grated cheese and fresh cracked pepper.
Plate and sprinkle with bits of capers, more grated cheese, and chili flakes for more heat.
Good for 1 - 2 persons.
The addition of anchovies, basil and capers complemented very well and made this meal more exciting and extra savory. The pungent fragrance of toasted garlic in olive oil, blended with the unique taste and aroma of the bottled salted fish slivers created a dish that's truly appetizing!
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