This is a delayed post. I was supposed to write about this last Saturday but something family related emergency happened which led from one thing to another and I ended up grieving…. hmmmm…
I just thought now that if I write about (not the cause of my grief) the verdict which my husband handed over the gourmet tuyo I made last week, it might at least lessen whatever pain I am going through now.
I know, you are more interested in asking about my pain (huh?!?) but it does not fall into any categories in my kitchen misadventures so I hope you will understand.
Back to the gourmet tuyo, I decided to cook it last Friday for dinner even if it was just 3 days old from the time I made it. The blogs which I read clearly stated that for one to really enjoy the fullness of the gourmet tuyo, it has to at least be kept for 1 week prior to consuming it. Anyway, I tried to break the rules.
And so, I prepped all the needed ingredients. I browsed the internet for pasta with tuyo recipes and found a few, tweaked a few, mixed and matched a few, and finally, I came up with my own version.
Most of the recipes call for parmesan cheese. However, I am not a fan of parmesan cheese so I skipped it. Besides, I didn’t have it in my pantry, I think it’s a more realistic alibi? Some called for mushrooms, capers, and olives; but, I didn’t want to smother my gourmet tuyo with other ingredients. I really wanted the tuyo to stand out so that I would know if it was that good.
I added fresh tomatoes though and bell peppers just for texture and additional flavors which will just complement the tuyo and will not overwhelm it.
So here is the finished dish. By the way, I used linguine pasta.
Husband’s verdict? “Masarap! Hindi maalat yung tuyo, tamang tama lang, and hindi malansa. Masarap baby, masarap!” Yeah, yeah, I know he is my husband, but to tell you honestly, my husband is my worst critic – remember, we had our marriage vows, “…for better (days) or for worse (criticisms???)…..”
Here’s the recipe. Feel free to tweak and modify it according to your taste buds!
Linguine con Gourmet Tuyo
1 bottle of gourmet tuyo (240 ml)
250 grams linguine (you may use any other pasta)
2 medium size onions (i prefer the white ones but you may use the red ones), chopped
1 tbsp olive oil
1 medium size bell pepper (green, yellow, or red), cubed
2 medium sized tomatoes (you may use cherry tomatoes), deseeded and cubed
1 tbsp dried basil leaves
chili flakes (depends on your palate)
salt and pepper
lemon wedges (optional)
parmesan cheese (optional, at least for me)
- Cook pasta per package directions.
- Saute the chopped onions in olive oil until it becomes translucent
- Add in the tomatoes and bell pepper, do not overcook
- Pour entire contents of the gourmet tuyo
- Add in the dried basil leaves and the chili flakes
- Season with salt and pepper
- Toss in the cooked pasta
- Serve with lots of love! Squeeze in a wedge of lemon just to put some contrast with the other flavors 🙂