I've been working 'til 3 AM and I have to be on the road by 8:30 AM again. Life's not particularly sucky right now, just tightly scheduled. Last time I had a similar schedule, I slept through the morning and barely made it to my morning appointment. What to do so it doesn't happen again? Fight sleep with a little early morning kitchen action.
Here's a picture of the Adobong Tahong and Tawilis Pasta I finished a few minutes ago.
And now here's how to make it...
ADOBONG TAHONG AND TAWILIS PASTA
1 can bottled Tawilis, drained and shredded
1 can bottled Tuyo, drained and shredded
500 grams of Adobong Tahong by Jaq's Kitchen (a small stall at the Salcedo Market)
400 grams of pasta (Linguini is preferred by Spaghetti will do)
1 can whole peeled tomatoes (about 500 gms)
1/2 cup sun dried tomatoes, finely chopped
1 cup bacon (not the honey cured kind), chopped
1 cup olive oil
1 clove garlic, peeled and sliced
1 big onion, peeled and finely chopped
1/2 cup Parmesan cheese, grated
2 pieces red cherry peppers, finely chopped
a dash of dried basil
a dash of dried sage
salt and pepper to taste
Cook the pasta as directed in the packet. drain and save about 1 cup of the pasta water.
Boil the bacon in about 1/8 cup of water and brown it in its own fat. Add 1/2 cup of olive oil to the pan and saute the onions and garlic. Add in the adobong tahong. Once it boils, add in the whole peeled tomatoes, sundried tomatoes and the shredded tuyo. Let it boil and then add in the pasta water, and the herbs. Reduce the sauce to a thick consistency over low heat. Just before the sauce reaches the consistency you want, add in half of the Parmesan cheese and the cherry peppers.
Once the sauce has thickened, in a separate pan, heat the remaining olive oil and add in the sauce. Mix gently. Add the pasta slowly and mix gently just so you cover all the noodles with the sauce. Put aside at least 1/2 cup of the sauce. Once the noodles have been evenly coated, plate and top with the extra pasta sauce, shredded tawilis and parmesan cheese.
For a little punch, drizzle some truffle oil. Mine s courtesy of my good friend and kindred foodie, Daki Fernando.
You can also add in some arugula leaves or whole Tawilis pieces for a prettier plating.