Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes

Ingredients for Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes

• 250 g spaghetti or vermicelli
• 8–10 tuyo (dried herring)
• 8–10 sun-dried tomatoes in oil, chopped
• 75 g goat's milk feta or Kesong Puti, crumbled
• Juice of 1/2 lemon
• 1/4 cup grated Parmesan
• 1/2 tsp cayenne pepper
• 4 cloves garlic, crushed
• 3 tbsp olive oil
• Freshly ground black pepper, to taste
• Salt, to taste

How to cook Spicy Tuyo Pasta with Kesong Puti and Sundried Tomatoes

1. 1.Cook pasta according to package directions; reserve some cooking water and drain.
2. 2.Pan-fry tuyo for 1 minute per side. Cool, remove scales and bones, then flake.
3. 3.Heat olive oil and sauté garlic. Add sun-dried tomatoes, cayenne, tuyo, and pasta; toss for 1 minute.
4. 4.Add 3 tablespoons pasta water, lemon juice, and Parmesan; season with salt and pepper, then toss off heat.
5. 5.Plate pasta and scatter crumbled feta or Kesong Puti over the top.