Ingredients:
1 kg Tinapang galunggong or Bangus
2 kg ripe red large tomatoes
3 tablespoon minced garlic
1 cup olive oil
2 kg angel hair pasta
1 cup black olives sliced
1 cup capers
100 g fresh basil
300 g kesong puti
Parmesan cheese
Black pepper
Parsley Chili flakes
Sugar
1 pack 7g Aji-Ginisa
Cooking Procedure:
1. Saute garlic in olive oil, add in the tinapa flakes then the peeled, sliced and seeded fresh tomatoes.
2. Season with sugar, salt pepper and chili flakes.
3. Add in the capers and olives. Then toss the sauce with the cooked pasta then transfer to a plate. Top with kesong puti, parmesan cheese, parsley and basil before serving.
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