Well, for this month's #pastalove, I'm making time to write and share this recipe I enjoyed. Simple and refreshing pasta with a Filipino twist on it. *wink*
It took me 30 years before I give in to taste our local cheese called Kesong Puti. It's name was derived from it's color which is white. It is soft, a little salty and sour made from unskimmed milk of carabao. Shelf life of this cheese is short, just about 3 days after production for best taste. Traditionally, it is wrapped in banana leaves and tied using banana tree's bark and are only sold in the provinces where it is produced, but now, one can buy kesong puti is some groceries vacuum packed. Cool, isn't it?
|from Google Images|
Aside from the Kesong Puti, which I just learned to eat recently, Tuyo or salted dried fish was also an acquired taste to me. According to my mom, my grandad spoiled me with baby foods that resulted to me being so picky about the things I eat. Again, I started eating this fish only after my college years. Late bloomer, yes I am *wink*
These two well loved local favorites are present in this pasta recipe. I tell you, this is very easy to do. Eating this dish will bring back homeland memories (if you are a Filipino living somewhere else in the world) or have a feel on how Filipinos eat.
LINGUINE with TUYO and KESONG PUTI (Linguine with Dried Fish and Carabao Cheese)
Print this Recipe
200gms linguine pasta, cook as per package instructions
1/4 cup extra virgin olive oil
4 gloves of garlic, sliced
1/4 cup shredded dried fish
1/2 cup chopped ripe tomatoes, seeded
1/2 cup cubed kesong puti
1/4 cup sweet basil leaves, chopped
In a sauteing pan over medium fire, heat olive oil and add garlic and until almost brown.
Add in dried fish and cook for a minute. Add in tomatoes and saute for 2 to 3 minutes or until tomatoes are soft but not dissolved.
Add pepper flakes, you decide how spicy you want this dish to be :)
Add in cooked pasta and mix. Bring in kesong puti and mix for another minute.
Turn off heat and toss basil leaves.
NOTE: Linguine can be substituted with angel hair pasta or capellini.
May is #pastalove month!
Please join in on the #pastalove fun by linking up any pasta recipe for the month of May 2012. Don't forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove
Co-hosting this month's #pastalove are the following talented foodies. Go and check out what they made and be prepared to drool!
Astig Vegan www.astigvegan.com
Badger Girl Learns to Cook http://www.learntocookbadgergirl.com
Bon à croquer http://www.bonacroquer.com/
Cake Duchess http://www.cakeduchess.com
Elephant Eats www.elephanteats.com
Hobby And More http://hobbyandmore.blogspot.com/
Mis Pensamientos http://juniakk.blogspot.com
No One Likes Crumbley Cookies http://tcrumbley.blogspot.com/
Oh Cake http://cake-o-cake.blogspot.com/
Rico sin Azúcar http://ricosinazucar.com
Simply Reem www.simplyreem.com
Soni’s Food for Thought http://sonisfoodforthought.blogspot.com/
Teaspoon of Spice www.teaspoonofspice.com
The Spicy RD www.eastewart.com/blog
The Wimpy Vegetarian http://thewimpyvegetarian.com
Vegetarian Mamma www.vegetarianmamma.com
You Made That? http://www.you-made-that.com/
Vegan Yack Attack http://veganyackattack.com