1/2 kilo spaghetti cooked according to instructions
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!
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