Categories: meryenda, not tried, pasta
Ingredients
- 1/2 lb. spaghetti noodles
- 4 to 5 pieces cooked tuyo (salted dried fish), flaked
- 3 to 5 cloves garlic
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup of extra virgin olive oil
- 3/4 cup parmesan cheese, grated
- 1 cup fresh basil leaves
- 3/4 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 cup water
- 2 tablespoons butter
Directions
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Heat a cooking pan then pour-in water. Let boil.
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Cook the spaghetti noodles according to package instructions. Set aside.
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Combine garlic and olive oil in a blender or food processor then blend until finely chopped.
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Add salt, ground black pepper, basil leaves, and half of the parmesan cheese then blend until the texture becomes fine. You may add extra olive oil as needed. Set aside.
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Heat a cooking pot and pour-in water and heavy whipping cream. Stir.
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When the mixture is hot enough, put-in butter and stir until melted.
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Add-in the tuyo flakes and pesto then stir.
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Put-in the remaining parmesan cheese and stir. Simmer until the texture thickens.
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Turn off heat. Top noodles with sauce.