Description
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.
Ingredients
Scale
- 250 g spaghetti or vermicelli pasta
- 8–10 pcs tuyo / dried herring
- 8–10 pcs sun-dried tomatoes in oil, chopped
- 75 g goats cheese feta or Kesong Puti, crumbled
- juice from 1/2 lemon
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp cayenne pepper
- 4 cloves garlic, crushed
- 3 tbsp olive oil
- freshly ground black pepper
- salt
Instructions
- Cook spaghetti or vermicelli according to packet instructions, drain then reserve some of the cooking liquid.
- 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.
- 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.
- Place cooked pasta in a plate then top with crumbled feta cheese or Kesong Puti.