Pasta with tuyo (dried herring) pasta with tuyo in olive oil

This is another one of my cheat-the-kids dishes. If I have my secret pasta sauce to bamboozle friends’ kids into eating vegetables, I made this pasta dish to cheat my 12-year-old daughter into eating tuyo which she absolutely loathed. There was an overnight school affair one time when breakfast on the second day consisted of fried tuyo, eggs and sinangag (fried rice). And she skipped breakfast. Sheesh. I told myself a solution would present itself somehow. And when I saw the jars of tuyo (dried salted herrings) in olive oil in the supermarket, I figured it might be the answer. I tell you,she ate this pasta dish without complaints. Of course, she did not know until afterwards what was in it.

This was actually the first dish I cooked with the jar of tuyo in olive oil. The second was the pinakbet without bagoong that I posted earlier. Like I said, my intention was to use tuyo much like Italians use anchovies in their cooking. With the way both this pasta and the pinakbet turned out, I am encouraged to use tuyo the next time I make pesto. That means pili nuts (instead of pine nuts), kalamansi (in lieu of lemon) juice, basil, garlic, pepper, olive oil and tuyo as a substitute for anchovies.

Ingredients :

200 grams of pasta
2 large white onions
1 whole garlic
4-5 pcs. Of tuyo in olive oil, drained
half a kilo of ripe, plump tomatoes
2 green bell peppers (you can use red but green is a good contrast to the red tomatoes)
a handful of fresh basil leaves
¼ to 1/3 cup of olive oil (you can use plain olive oil, the oil in the jar of tuyo or you can combine the two)
3 tbsps. Of butter
salt and pepper
grated parmesan or romano cheese for garnish (optional)

Cooking procedure :

Cook the pasta according to package directions. Drain and keep warm.

While the pasta cooks, prepare the vegetables. Coarsely chop the onions, dice the tomatoes, peel and finely chop the garlic. Cut the bell peppers into halves, remove the seeds, cut off the membranes, then coarsely chop. Chop the basil leaves as well. If fresh basil leaves are not available, substitute about one teaspoonful of dried basil.

Flake the tuyo or chop them if you want them to be almost invisible.

Heat the olive oil and butter together in a sauce pan. Add the garlic and cook just until fragrant. Add the rest of the ingredients, season with salt and pepper, and cook for a few minutes or just until the vegetables start to soften. Add the cooked pasta to the tuyo and vegetables and toss to coat the pasta evenly.

Serve with grated cheese on the side.

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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31 Responses

  1. GAiL says:

    awww… this looks GOOD. i’m just super allergic to tuyo… hanggang tingin nalang! :cry:

  2. Connie says:

    LOL everyone has his/her own deprivations.

  3. Joy says:

    i can’t wait for the tuyo pesto recipe!!! hope it’s sooner . . .

  4. misispi says:

    connie, the pesto you’re planning on making sounds good already … and i noticed that you really love bell peppers on food, ‘no? :)

    i’m going to give tuyo a try because my little girl keeps requesting puttanesca. what i usually do naman is add 2 pcs of daing (the type na medyo basa) on top of a tin of anchovies. actually masarap din kung puro daing, cheaper pa.

  5. Boo says:

    can i add olives? what type of pasta did you use? ok lang ba if i use spaghetti noodles? i looovee your site — you make cooking sound so easy and enjoyable. i have one last question though — the recipes you post are good for how many servings. I just got married and i am not too familiar with cooking but i do enjoy baking

  6. Rizza says:

    wow! i can’t wait to try this! i can almost taste it now! lol
    just did your daughter react when you told her? :smile:

  7. Didi says:

    I love pesto and I love tuyo!! :) will try this soon!! :)

  8. Connie says:

    very soon, joy. :)

    misispi, in the previous recipe, someone suggested tinapa. sounds ok too, ‘no?

    Boo, yes, olives and even capers will be good. :) any kind of pasta will do, although with light sauces like this one, the ideal pasta would have grooves and ridges to catch the sauce. most of the recipes here are for 4-5 persons.

    Rizza, she smirked and said it sucked. But that was AFTER eating a huge plateful of pasta hahahahaha if it really sucked she would have skipped her meal like she did in school hehehehe

    Go, Didi! :grin:

  9. JMom says:

    :lol: I do the same with my fish phobic daughter, just keep trying to slip her some patis and bagoong, but the girl has a nose like a blood hound! she can smell anything fish a mile away :mad:

    I can’t wait to try some of the tuyo in olive oil. It sounds so interesting. I already have a list of foods to bring back. I just hope we’ll have time to go shopping :smile:

  10. cool_78 says:

    Very creative dishes :smile: Just recently found this goldmine of a site. More power to you

  11. hayw00d jabl0mi says:

    I think your tuyo tastes better than achovies.

  12. Connie says:

    LOL JMom, your daughter sounds like a real challenge. :razz:

    Thank you cool_78. You’re not just saying that to SPAM my site, are you?

    Coming from a Westerner, that’s a good thing to read, hayw00d.

  13. Clair Ching says:

    Wow. I love tuyo… Now you show me this… Oh my! Drool…

  14. James says:

    My mouth is watering that sounds lovely i cant wait to try it. Great blog keep up the good work.

  15. Connie says:

    LOL Clair. You can make your own pasta with tuyo; it’s so easy!

    Thank you, James.

  16. fruityoaty says:

    Mmmm, that looks pretty tasty… yeah, I see what you mean… my sister makes this quick and simple Italian dish called Pasta Putanesca and its got anchovies in it. Yumm, your stuff looks good too! Nice site, I just recently discovered it.

  17. Love says:

    Grrrreat recipe to try……i love tuyo and i love to experiment on new simple comfort dishes!! Will surely try this soon….keep new recipes coming! :smile:

  18. Loren says:

    i tried this recipe last night and it was a big hit among my friends. they even asked me to cook some more.

    thanks for sharing this Connie. God bless you.

  19. Luz says:

    It was so good,I love it,I’m so full I cooked for dinner And my husband & my son ate too.Thank you for sharing your recipe.

  20. tim says:

    panu pumunta sa chateu verde? TY

  21. Connie says:

    tim, ask that question in the correct entry and i’ll give you directions.

  22. lea says:

    ms. connie,

    i tried your recipe today as our advanced father’s day celebration. It was a hit! Ang sarap talaga. Sobrang nagustuhan ng hubby ko at ng aking 7 year old daughter.

    thank you very much for sharing this recipe to us. I’ll be trying your other recipes in the coming days. More power to you!

  23. Merlita says:

    Ms. Connie,
    This is out of the topic friend gave me a bottle of dried herring in olive oil without scales.
    He told me that a friend from the Philippines just gave it to him as a present..I forgot the name of the label of the bottle. all i remembered is its a dried tuyo na walang kaliskis..and my daughter likes it so much..i hope that you know this one.
    Thank you and more power!

  24. Connie says:

    Is the brand Zaragoza, Merlita? If it is, that’s what I used in the pasta dish in the photo above. Gourmet’s (Tagaytay) also has dried herring in olive oil, if I remember correctly.

  25. Merlita says:

    Hello Ms. Connie,

    To tell you the truth i just don’t remember..but as long as no scales that will be great.
    I remember that its packed in a bottle with fancy cover…gourmet dried herring in olive oil..
    How can i buy this? I wish you know their website.
    thanks for your quick response and more power!

  26. Connie says:

    Actually, Merlita, after pressure cooking, the scales are edible. Same principle with bangus sardines.

  27. Merlita says:

    Thank you! Ms. Connie….

  1. August 24, 2009

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