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Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes 1

Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino


When I first heard about of this Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes I was intrigued on how it tasted but after I remembered that I had tried a nearly similar Italian version where it uses anchovies I thought the flavour profile will be the nearly the same, it will be salty and fishy.




  1. Cook spaghetti or vermicelli according to packet instructions, drain then reserve some of the cooking liquid.
  2. Pan fry tuyo for 1 minute on each side, let it cool then remove the scales and bones then flake the fish meat. Set it aside.
  3. In a pan add olive oil then sauté garlic, add the sundried tomatoes, cayenne pepper, tuyo and spaghetti. Mix well to distribute the flavours evenly, cook for a minute. Add 3 tablespoons of the liquid used for cooking the pasta, juice from 1/2 a lemon and parmesan, season with salt and freshly ground black pepper give it a good mix then turn heat off.
  4. Place cooked pasta in a plate then top with crumbled feta cheese or Kesong Puti.