One of the best things about loving good eats and being adventurous in food is that you get friends that also enjoy the same.These friends are generous friends and they let you in on their latest food find should they stumble on to something they think you would really really like.
My good friend Brenice even gave me a lotion that smells so deliciously like Gingerbread cookies that I get a craving each time I use it. See? They even give me beauty products that smell like food!
Three weeks ago, I posted on The Peach Kitchen Facebook Page and on Instagram about this Gustazo Pomodoro Tinapa which a friend gave us. It actually my sister’s close friend from way back in college who gave this . Well, I’m a friend by association — I’m sure you get the picture…heehee.
Anyway, I’ve actually seen these bottles around several blogs I visit and I was a bit curious about its taste. Since I’ve been wanting to try Tinapa (smoked fish) on pasta for the longest time (but wasn’t able to do so), I thought it would be nice to try this product instead.
We’ve been having some busy days in February and we needed to whip up something quick and easy yesterday. I remembered we have this Gustazo Pomodoro Tinapa because it came in the cutest… and posh-est.. orange and brown container.
It was the perfect time to make this Tinapa Spaghetti.
Just like what I do with most of the oil-based pastas I make, I sautéed garlic in oil. I didn’t even have to use olive oil, I used the oil in which the Tinapa came in to get all the flavor. This is jazzed up by some roughly chopped black olives to give it a sharp kick and some chopped parsley for a peppery, herby note while maintaining the homey, cozy comfort that pasta can provide.
Then before serving I added a squeeze of a lemon and some freshly cracked red pepper flakes. It was really good! I should keep stock of this Pomodoro Tinapa! I ‘ll ask sis’s friend where she bought this but for mean time, I’ll be using fresh boneless bangus tinapa and of course, olive oil as a substitute.
By the way, have you seen season 3 of Homeland yet? I’ve been watching it the past couple of nights and I am already on episode 8. It is ridiculously good as with the past seasons! I feel my heart race on each episode and there are times when I just had to click on pause because I just couldn’t bear to watch the next scene. I really liked Claire Danes in this series.
Also , what do you think of my new watermark-slash-logo? It’s cute, right? And it suits this blog and my personality… I’ve been wanting to change my watermark for sometime now and I think I’ve found the one I really like.
Hope you are having a great weekend! I ‘ll be squeezing in episode 9 of Homeland before I go to bed.
- 300g of spaghetti, cooked according to package directions
- with ¼ cup of pasta water saved
- 1 bottle of Gustazo Pomodoro Tinapa
- OR ⅔ cup of tinapa (smoked fish) fillet and ¼ cup olive oil
- ¼ cup black olives, roughly chopped
- ¾ cup chopped parsley
- lemon wedges
- 3 cloves garlic, minced
- salt and pepper to taste
- red pepper flakes (optional)
- grated parmesan cheese (optional)
- Pour the oil from the bottle of pomodoro tinapa in a pan.
- Heat it up and saute the garlic until fragrant.
- Add pomodoro tinapa and gently flake it.
- If you are using palin tinapa, heat olive oil in pan, saute the garlic until fragrant, then add flaked tinapa.
- Pour in pasta water.
- Add black olives and season with a bit of salt and pepper.
- Add cooked spaghetti and toss to coat with oil.
- Add chopped parsley, these would wilt a little. Turn off heat.
- Before serving add a squeeze of lemon juice, red pepper flakes, and grated parmesan cheese on top.