Smoked Tinapa Pasta with Kangkong Leaves30+ mins 5 - 10 people
Complement the saltiness of tinapa and the savory taste of kangkong with the creaminess of Eden Mayo.
350G PASTA NOODLES,
1/2 CUP OLIVE OIL,
1 ONION, FINELY CHOPPED,
2 TSP VINEGAR,
1 WHOLE GARLIC, FINELY CHOPPED,
1/2 JAR SMOKED TINAPA IN OLIVE OIL,
1 TBSP EDEN MAYO,
2 BUNCHES KANGKONG LEAVES, WITHOUT STEMS,
1/2 CUP EDEN MELT SARAP OR EDEN ORIGINAL,
Cook pasta as indicated on the packaging. Drain and set aside.
In a saucepan over medium heat, saute onions in olive oil then add a splash of vinegar. When onions turn translucent, add the garlic and cook until softened. Add tinapa and stir. Season with salt and pepper.
Lower heat and mix in Eden Mayo and cheese*. Add kangkong leaves and stir. Cook until leaves have softened then remove from heat.
Mix sauce with pasta noodles. Garnish with cheese and serve.
Eden Original can be used as a substitute