Tinapasta

Ingredients

Pasta

• 400g spaghetti

• Water for boiling

• 1 tbsp salt

Main Ingredients

• 500g Kabasi Tinapa, deboned (carefully removed the fish bone)

• 15 tbsp extra virgin olive oil

• 18 cloves garlic, thinly sliced

• 3 medium white onion, sliced

• 5 medium tomato, deseeded and diced

• 10–12 slices black olives

• 1/2 tsp freshly ground black pepper

• 1/2 tsp chili flakes (optional)

• 2–3 tbsp reserved pasta water

Garnish

• 2-3 tbsp grated Parmesan cheese

• 2 tbsp spring onions, cut into thin strips

• Fresh parsley, finely chopped (optional)

How to Cook

1. Cook the spaghetti in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.

2. Heat 2 tablespoons olive oil over medium-low heat. Add the deboned Kabasi Tinapa and sauté for 30–60 seconds to release its smoky aroma. Remove and set aside.

3. In the same pan, add the remaining 3 tablespoons olive oil. Sauté the sliced garlic until fragrant and lightly golden.

4. Add the sliced onion and cook until slightly softened but still crisp.

5. Add the diced tomatoes and cook for 30–45 seconds, just until they begin to soften while retaining their shape.

6. Stir in the black olives and cook for another 20 seconds.

7. Return the deboned flake Kabasi Tinapa to the pan. Season with black pepper and chili flakes, if desired.

8. Add the cooked spaghetti and 2–3 tablespoons reserved pasta water. Toss until every strand is evenly coated with the garlic-infused olive oil.

9. Transfer to a serving plate. Sprinkle generously with grated Parmesan cheese and garnish with spring onion strips and chopped parsley, if desired.

 By: Chef Myles