This is my interpretation of the dish. Instead of malunggay pesto on toast, I tossed the cooked pasta with malunggay pesto to make sure that the noodles wouldn’t end up being underseasoned. And, instead of hiding the meat between the noodles and the egg, I dropped the meat casually letting the pieces fall in a cascade on one side of the noodles. And, for an added Asian twist, the egg was topped with toasted garlic and drizzled with Sriracha.
Recipe: Spaghetti with malunggay pesto, pork tapa and egg
- 80 to 90 g. of spaghetti
- about 1/3 c. of malunggay leaves (see how to strip)
- 2 to 3 tbsps. of extra virgin olive oil
- 1/4 tsp. of grated garlic
- a drizzle of kalamansi juice
- salt and pepper, to taste
- tapa (get the recipe), as much or a little as you like
- fried eggs, sunny side up
- toasted garlic bits
- Cook the spaghetti in salted water.
- While the spaghetti cooks, blanch the malunggay leaves for a minute then drain well. Chop — finely or coarsely, that’s up to you.
- In a bowl, stir together the chopped malunggay, garlic and enough olive oil to make a a thin paste. Drizzle in kalamansi juice and season with salt and pepper.
- Fry the tapa and the egg.
- Drain the pasta and toss with the malunggay pesto.
- Twirl the pasta on two plates (a kitchen tong is useful for this job).
- Spoon the tapa on one side of the pasta, letting the meat fall where they will.
- Top the pasta and meat with egg. Sprinkle with toasted garlic bits. Drizzle with Sriracha. Serve.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s), including cooking time for tapa and egg
Number of servings (yield): 2