AuthorBiteSizedDate nights need not to be fancy and all expensive. If you've got some leftover adobo and noodles in the pantry then you should try this pasta dish!
Shred adobo meat into flakes. Marinate in its adobo sauce for 10 mins. Set aside.
Heat ¼ cup cooking oil in a frying pan over medium heat. Add the adobo flakes and fry until crisp. Blot out extra oil from flakes using a paper towel. Set aside.
Bring a large pot of water to a boil. Add a glug of oil and a pinch of salt. Add spaghetti and cook until al dente. Before draining, set aside ½ cup of pasta water. Set aside.
Saute garlic in olive oil in a frying pan over medium heat. Before it browns, add red pepper flakes.
Add pasta-cooking water and let simmer. Mix in drained pasta and then season with salt and pepper according to taste.
Mix in adobo flakes, parsley, cherry tomatoes, and kesong puti. Just leave some adobo flakes for topping. Serve hot.
Ingredients
Directions
Shred adobo meat into flakes. Marinate in its adobo sauce for 10 mins. Set aside.
Heat ¼ cup cooking oil in a frying pan over medium heat. Add the adobo flakes and fry until crisp. Blot out extra oil from flakes using a paper towel. Set aside.
Bring a large pot of water to a boil. Add a glug of oil and a pinch of salt. Add spaghetti and cook until al dente. Before draining, set aside ½ cup of pasta water. Set aside.
Saute garlic in olive oil in a frying pan over medium heat. Before it browns, add red pepper flakes.
Add pasta-cooking water and let simmer. Mix in drained pasta and then season with salt and pepper according to taste.
Mix in adobo flakes, parsley, cherry tomatoes, and kesong puti. Just leave some adobo flakes for topping. Serve hot.
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