Got 15 minutes? Then you can whip this surprisingly easy pasta dish that’s not only quick but also delightfully delicious. It’s perfect with crumbled kesong puti on top for that creamy finish.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1 cup tinapa flakes
4 tablespoons olive oil
3 tablespoons garlic, chopped
1 piece white onion, chopped
2 pieces tomatoes, chopped
3 tablespoons local rum
1 cup cream
Pinch of paprika
Salt and pepper, to taste
480 to 500 grams spaghettini pasta, cooked
according to packaging instructions
4 tablespoons chives, chopped
4 tablespoons feta cheese or
Laguna cheese (optional)
1 In a large sauté pan, heat olive oil over medium heat.
2 Sauté the onions, garlic, and tinapa flakes for
5 to 7 minutes.
3 Add the tomatoes and sauté for 5 more minutes.
4 Pour the rum and reduce almost completely.
5 Add the paprika and cream and season with salt and
pepper. If the sauce is too thick, add water from where
you cooked the spaghettini, about ¼ cup.
6 Add the cooked spaghettini and toss and sprinkle with
chives. Optional: add feta cheese or Laguna cheese.
This recipe was first published in the June – July 2015 issue of Breakfast Magazine.