During the Apicius Culinary School Cook-off, one of the entries that really impressed me was the tapalog or rustic beef pasta with malunggay pesto on toast by Jose Lorenzo Manalo because I loved how the concept of fusion was interpreted. Unfortunately, the beef was tough so the dish did not land on the top three.
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.
Spaghetti with malunggay pesto, pork tapa and egg
- 80 to 90 grams spaghetti
- 1/3 malunggay leaves (see how to strip)
- 2 to 3 tablespoons extra virgin olive oil
- 1/4 teaspoon grated garlic
- drizzle kalamansi juice or lime or lemon juice
- salt to taste
- 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 your spaghetti with malunggay pesto, pork tapa and egg.