I must say that the Bagoong Pasta from TOSH (The Old Spaghetti House) is one of the best pastas that I’ve ever tasted in my life since it brings out the Asian flavor that I devour for. So, I planned to recreate although I am assuming that I really cannot duplicate the dish 100%. Nonetheless, this was able to satisfy my palette.
I love olives, whether green or black. I also found out that green olives are more pricey than the black ones. I also wrote the recipe on my planner. If you want to redo it, then go. But remember that you can always alter or modify the dish to your own liking.
By the way, I got the original recipe from Mark Magallanes. You can ask him the original recipe! 🙂 So, tell me what you think of this dish? Will you recreate this? Or have you tasted something like this before? Can you recommend other restaurants that serve Bagoong Pasta?
This is the Cheese Fondue that I made. I just followed the recipe from Yummy Magazine but of course, I modified it a little. I used three kinds of cheeses such as cheddar, gruyere/gouda (idk), and mozzarella.
Also, this a platter of pica-pica such as whole wheat chips, buttered cream dory fish fillet and crab sticks, blanched potatoes and carrots.
Also, new Teflon pans and knives. I don’t have the picture but see the third picture. The blue knife is included in the set of knives from Italy. Four different knives in four different kinds!
So, there! Merry Christmas everyone! Have a good one! 🙂
Dad arrived last night* and he bought what he promised me. I am a happy kid right now with four types of cheeses in my hands! I can actually determine the Mozarella, but the three other I do not know.
So, can you help me name those? Yes please?
Aglio Olio is one of the traditional pastas in Italy which means “garlic and oil.” To put a little twist, I put in a tinge of spiciness.
What you will be needing are:
- lots of garlic, finely chopped
- a medium sized labuyo
- olive oil
- angel hair pasta
- salt and pepper
The steps are really easy. You start with…
- Boil your pasta according to pack instructions.
- While waiting, heat your sauce pan then pour in olive oil.
- Add in the garlic. It is important not to burn the garlic. To do this, remove the pan from the heat from time to time.
- Add in the labuyo. After a minute, remove the chili. We just want to infuse its flavor into our sauce.
- Toss the pasta while cooking.
- To serve, finish with pepper and cheese.
I actually used the “tastes like queso de bola cheese.”
Tell me what you think!
*He came home from Brindisi, Italy.