Tuyo Spaghetti Recipe
Ringo | On 10, Apr 2014
Dried fishes are among the Philippines – or probably Southeast Asia’s – staple food. Despite this is foul to foreigners, we are still proud of them.
Tuyo is the most popular dried fish here. I think it’s because of the price and availability. You can buy it anywhere for as low as P1.00 (or higher) each. I, myself is a digger for this salty viand. I love soaking it for a few minutes in a vinegar with spices and have it with rice. I also eat this in a very crazy way — eating it with ketchup dip.
Just a week a go, my sister gave us a pasta dish that features this dried fish and I love it. I asked her the ingredients and have recreated it a few days ago.
- 1/2 kilo spaghetti pasta – cooked
- 1/4 kilo tuyo – remove the head, and shred by hands to separate the bones (Tuyo flakes)
- 12 pieces tomatoes – chopped
- 8 cloves garlic – finely minced
- 1 large onion – chopped
- 2 tablespoon chopped basil leaves
- 3 cups water
- Salt and pepper to taste
- Fry the tuyo flakes, set aside.
- Using the same oil, saute garlic and onion.
- Add the tomatoes and water. Let it boil until it forms a thick sauce.
- Add basil leaves, boil.
- Adjust with salt (should be a little bland) and pepper. Remove from flame.
- Add the tuyo flakes and mix.
- Combine with pasta and serve.