Tinapa Spaghetti Bestseller

Carbs, Rice and Pasta

Mar 23
This Tinapa Spaghetti is indeed a bestseller in our family. Try it and see for yourself! 
 Today I’m making a Lent approved list and decided to make Tinapa Spaghetti to share the recipe. It was as awesome as I remember it.
Warning: Though this is a Lent recipe, I would not venture to say that it is a healthy recipe. This is very rich -the salted eggs can raise your blood pressure, and of course, spaghetti is carbs. But don’t let that stop you. It’s family friendly and yes, even kid friendly. My 3 year old and my 13 year old who would normally be anti fish ate this with gusto. And my husband, a rice guy, did not complain when I served this for lunch. And guess what he said? “Wow, ang sosyal mami!” Lol.

Filipino Tinapa Spaghetti

Serves 6
Prep Time : 10 min
Cook Time: 30 min


1/2 kilo spaghetti cooked according to instructions
Spaghetti Sauce
olive oil or just cooking oil
6 cloves garlic minced
1 white onion finely chopped
1 can whole tomatoes chopped
3 fresh tomatoes chopped
1/2 cup spaghetti water
2 TBSP coconut “tuba” vinegar (just 1 tbsp if using regular cane vinegar)
3 pcs large tinapa or equivalent amount in any smoked fish flaked (I used Tinapang Bangus from the Frozen Section)
1/2 tsp Italian Seasoning (or oregano and basil if that’s what you have)
Patis (fish sauce) to taste
Black Pepper freshly ground
2 cups chicharon, coarsely crumbed (I’m just adding this if you’re cooking for regular days)
6 pcs salted duck eggs sliced
parsley chopped (optional -I don’t really use them but its great to add color to your spaghetti)
chili flakes (optional)


Fry tinapa and flake. Set aside.
Saute garlic in oil and wait till its a bit brown. Add onions and saute till translucent.
Add the canned tomatoes, spaghetti water, Italian Seasoning and vinegar, mix and cook until bubbling.
Add the flaked tinapa then simmer for 10 minutes. Be careful not to overly mix so as not to further flake Tinapa.
Season sauce with Patis 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. Chili flakes (like those packets from Yellow Cab) also works great!


About the Author

I am a mom blogger and a freelancer. I make websites and writes for a living! As a mom, I believe that everything doesn't have to perfect to be wonderful. Sometimes life can be chaotic and we all need a little help now and then. I'm here to help with the mom blues. Aja!

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