Pasta with tinapang bangus (smoked milkfish)

Pasta with tinapang bangus (smoked milkfish)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author CASA Veneracion


  • 200 grams pasta I used spirals
  • 2 large white onions
  • 1 whole garlic
  • 1 whole boneless tinapang bangus (smoked milkfish)
  • 1/2 kilogram ripe plump tomatoes
  • 2 bell peppers
  • 1 handful fresh basil leaves
  • ΒΌ to 1/3 cup olive oil
  • 3 tablespoons butter
  • salt
  • pepper
  • grated cheese (I used cheddar), for garnish


  • 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.
  • Open up the tinapang bangus. Using a spoon, scrape off the flesh. Discard the skin. Flake the fish, removing any remaining bones.
  • 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 except the flaked tinapang bangus, season with salt and pepper, and cook for a few minutes or just until the vegetables start to soften. Add the tinapang bangus and toss. You will have to add the tinapang bangus last because, unlike the firmer tuyo, the fish will crumble if exposed too long to the heat especially with constant stirring.
  • Finally, add cooked pasta to the tinapang bangus and vegetables and toss to coat the pasta evenly.
  • Top with grated cheese before serving.
  • Oh, you can accompany your pasta with tinapang bangus with toasted buttered pan de sal. :)