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

  1. Cook spaghetti

    Cook spaghetti in a pot of boiling water seasoned with salt. Remove from water when pasta becomes al dente. Set aside.

  2. 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.  

  3. Crisp longganisa

    Chop the longganisa to bits. Take the chopped longganisa and fry it again until crisp. When done set everything aside.

  4. 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.

  5. 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.

  6. Fry kesong puti

    Pan-fry the kesong puti until golden brown. When done crumble or slice the kesong puti.

  7. Assembly

    Transfer pasta to a serving platter and garnish with crispy longganisa bits, kesong puti crumble, and basil leaves. Serve immediately.

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