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Makes 2 servings
Preparation and cooking time: 25 minutes


2 tablespoons cooking oil
8-12 pieces tuyo
500 grams spaghetti
2 tablespoons olive oil
12 cloves garlic, thinly-sliced
½ cup tomatoes, de-seeded and sliced
1 tsp chili flakes
5 tablespoons atchuete oil
1 square kesong puti, cubed
½ cup parsley, chopped
Salt & pepper to taste


  1. Heat up cooking oil in a frying pan. Fry tuyo until crisp and golden brown. Blot off excess oil using paper towels.
  2.  Fillet tuyo and shred fish meat into flakes. Set aside.
  3.  Boil salted water for spaghetti. Cook pasta according to package directions and set aside ½ a cup of water before draining.
  4.  Heat up olive oil over low heat. Add garlic slivers and slowly saute until lightly browned.
  5.  Mix in tomatoes and chili flakes. Saute until tomatoes are soft.
  6.  Add pasta water and let simmer.
  7.  Mix in drained pasta and atchuete oil. Season with salt and pepper.
  8.  Add tuyo flakes and kesong puti. Toss until well combined.
  9.  Top with parsley and serve with garlic bread.

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