Vegetable and Daing Pasta

by Pauline De Mesa
Easy | February 18, 2019

Garlicky with just the right kick of umami, this pasta recipe is sure to become a new family favorite!

Recipe by Jeff Uy

Ingredients :

6 servings
1 cup Extra virgin olive oil
8 clove Garlic, finely chopped
5 Daing na bisugo, deboned and flaked (about 1⁄2 cup)
0.5 cup Diced fresh tomatoes
0.5 cup Diced eggplant
1 cup Canned mushrooms, sliced
Salt and ground black pepper, to season
500 g Spaghetti pasta, cooked al dente
2 tbsp Grated parmesan cheese
0.5 tsp Red pepper flakes, to season

Procedure :

  • 1
    Heat half of olive oil in a sauté pan over low heat. Sauté garlic and cook for 1-2 minutes. Toss in flaked dried fish.
  • 2
    Pour in remaining olive oil into the pan and switch to medium heat. Add tomatoes and eggplant. Cover and simmer for two minutes.
  • 3
    Lastly, stir in the mushrooms then season with salt and pepper. Turn off the heat.
  • 4
    In a large serving bowl, toss the cooked pasta with the sauce, making sure that the ingredients are well-distributed. Transfer to a serving platter, then top with grated parmesan cheese and red pepper flakes. Serve immediately.