Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes



  • 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 ½ lemon
  • ¼ cup Parmesan cheese, grated
  • ½ tsp cayenne pepper
  • 4 cloves garlic, crushed
  • 3 tbsp olive oil
  • freshly ground black pepper
  • salt

    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.
    4. Mix well to distribute the flavours evenly, cook for a minute. Add 3 tablespoons of the liquid used for cooking the pasta, juice from ½ a lemon and parmesan, season with salt and freshly ground black pepper give it a good mix then turn heat off.
    5. Place cooked pasta in a plate then top with crumbled feta cheese or Kesong Puti.

Recipe via AngSarap

Republished by Blog Post Promoter

Leave a Reply

Your email address will not be published. Required fields are marked *