If you haven't been in the Philippines, and probably haven't tried the famous "Tinapa", aka fish that is preserved and cooked through the process of smoking, then this recipe is your breath of fresh air. To be honest, I don't really like the idea of incorporating fish in my pasta, but when my mom brought a bulk of Tinapa from her seminar in Pangasinan, she gave me this one brilliant idea.
I have seen and tasted pasta recipes that use sardines with tomato sauce, and oh boy, they really taste good! So when this tinapa pasta recipe was suggested, I asked myself in wonder "how can I make it taste good?" There is only one element that made this fish pasta shine like diamond, and I used it in all my recipes. If you are following my blog, you should know what I am talking about!
Smoked Fish (Tinapa) and Tomato Basil Pasta
4 small pieces Smoked fish (Tinapa)
Dried Basil leaves
Green Bell pepper
250 mg angel hair pasta
1. Cook the pasta in boiling water, once cooked stir and set aside
2. Remove the scales of the tinapas, then remove the bones
3. Grind the boneless tinapas to achieve powder texture
4. Chop garlic, onions, tomatoes, bell pepper in small cubes then sautee in sesame oil
5. Add the tinapas, salt and pepper to taste.
6. Add the pasta
7. Chop the basil leaves and add them in the pasta
8. Drizzle sesame oil to bring out the tinapa flavor
9. Garnish with Basil leaves on top and some fresh tomatoes