The tuyo used in this recipe is the product of Cavite State University Seco Lao Lao but one can also use bottled tuyo so it is more flavorful especially with the oil.
Ingredients:
1 tablespoon oil
3 tablespoon butter
5 cloves garlic chopped
1/4 cup sun-dried tomatoes cubed (optional)
1/2 cup shredded tuyo
1/8 cup pasta water
ground pepper to taste
450 grams spaghetti noodles cooked al dente
2 pieces salted egg, removed yolk and mash
Heat oil and butter in a pan over medium heat. Add garlic and cook until fragrant. Add sundried tomatoes, tuyo and mashed yolk of salted egg, cook for another 1 minute.
Add reserved pasta water. Let simmer, season with pepper.
Place the pasta and toss until well incorporated.
Remove from heat. Add mashed salted egg white on top.
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