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.
- 500 g dried spaghetti, cooked according to packet instructions
- 3 pcs large tinapa or equivalent amount in any smoked fish, flaked
- 1 kg Roma tomatoes, chopped
- 1 white onion, finely chopped
- 1 tbsp cane vinegar
- 4 cloves garlic, minced
- 1 tbsp rubbed basil
- 1 tbsp dried oregano
- olive oil
- fish sauce
- freshly ground black pepper
- 2 cups chicharon, coarsely crumbed
- 6 pc salted duck eggs, sliced
- chopped parsley
- Prepare 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 parsley