Pasta con Tinapa ala Lala

It’s been a while since the last time I posted another of my kitchen (mis)adventures. I have been busy with my part-time homeschooling teaching job (yes! I’m back to teaching, yey!!!). I have also been busy searching and sourcing for a steady supplier of dried herring (tuyo). Recently, I’ve been seeing in food bazaars this bottled Tinapa (smoked roundscad fish, or more popularly known as galunggong) and an idea popped into my crazy mind – hmmmm… why not eh?!?

A few weeks back, while I was in Batangas City market, I found a stall selling fresh tinapa and I bought a kilo. I made a few jars and gave each of my friend and my sister who happens to be critical when it comes to food tasting my products. They both said that it was good and that it can do well in the market should I pursue in bottling the tinapa and sell them later on. 🙂 Hubby also liked the taste although he had some suggestions.

Another friend of mine also suggested adding lemon in the concoction and it started my creative juices flowing… and to make the long story short, I was able to come up with new variants which included lemon in the recipe. I still am not selling the bottled tinapa since I am still into testing them into different type of meals which it will suit best. The straightforward viand to steamed rice with tomatoes on the side, and of course, my favorite, cooking them with pasta and that’s what I did today.


Variants come in Zesty Lemon, Spicy Lemon, Mildly Spiced (not in photo), and Original (not in photo)


Here’s the recipe anyway:

300 grams spaghetti (you may also use penne)
1 bottle of garlic tinapa (i used my own “brand”)
1 medium sized bell pepper, sliced
4 cloves garlic, minced (the bottled tinapa has garlic bits already and you may use them)
1 medium sized onion, sliced finely
1 tbsp dried parsley
1/4 cup water from the boiled pasta
grated Parmesan cheese
salt and pepper to taste

Cook the pasta as directed in the package. Reserve 1/4 cup of the water from the boiling pasta before draining.
In a heated pan, pour the oil from the jar and saute the onion and the garlic until the aroma comes off.
Add in the flaked smoked tinapa from the bottle (you may opt to pour in the rest of the contents of the jar which include the lemon slice, the garlic bits and chili flakes). Stir for a while, then add in the bell peppers.
Pour the water from the boiled pasta and cook for 1 to 2 minutes or until the water has evaporated a bit.
Season with salt and pepper.
Toss in the cooked pasta.
Serve with sprinkled parmesan cheese.
You may also squeeze a small lemon wedge for a more tangy flavor.