Time needed: 15 minutes.
Makes 4-5 servings
500 grams spaghetti pasta
5 pieces Lucban longganisa
1/2 cup water
2 Tbsps olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 ripe tomatoes, sliced
1 medium green bell pepper, sliced thinly
Salt and ground black pepper, to season
1/2 block kesong puti, sliced
Cooking oil, for pan-frying
basil leaves, for garnish
- Cook spaghetti
Cook spaghetti in a pot of boiling water seasoned with salt. Remove from water when pasta becomes al dente. Set aside.
- Cook longganisa
In a pan cook Lucban longganisa in water. Continue to cook until water evaporates and oil from longganisa renders and starts to fry. When longganisa is cooked, remove from heat.
- Crisp longganisa
Chop the longganisa to bits. Take the chopped longganisa and fry it again until crisp. When done set everything aside.
- Sauté other ingredients
Heat two tablespoons of longganisa oil and cooking oil in a large pan. Sauté the onions until translucent. Add the garlic and cook until fragrant. Add tomatoes and green peppers until everything is cooked, about five minutes. Add longganisa bits to the mix and let the flavors meld together for about two minutes. Adjust taste with salt and ground black pepper. Turn off heat.
- Toss the noodles
While the sauce is still hot from the pan add cooked spaghetti and toss until noodles are coated with the sauce. Remove from heat when done.
- Fry kesong puti
Pan-fry the kesong puti until golden brown. When done crumble or slice the kesong puti.
Transfer pasta to a serving platter and garnish with crispy longganisa bits, kesong puti crumble, and basil leaves. Serve immediately.