Spicy Manila Spaghetti
I love eating but I’m not a very big fan of dining out. Because of the prohibitive cost of eating out in Manila, I’d rather eat meals that are home-cooked, either by me or my brother who’s a far better cook than I am. Last weekend, he cooked up a superb pasta dish which, according to him, he just imagined in his head. I don’t know how true his claim is. But what I do know is that his Spicy Manila Spaghetti could beat the crap out of gourmet pasta dishes you’d find in restaurants. And that for a little less than 150 pesos that feeds 4 hungry people and then some.
1/5 kilo spaghetti (cooked al dente)
2 cans of spicy tuna
1 can of mushroom
1/5 bar of butter
salt and pepper
2 siling labuyo
Basi and oreganol (the shredded variety that can be sprinkled)
Sautee the garlic and onion in butter. Add in the tuna with its oil and the can of mushroom. Put salt and pepper to taste. Let it stay for 4 to 5 minutes. Drop in the siling labuyo. You can mash it if you want it really spicy. Over low fire, toss in the pasta. Sprinkle the blessed thing with a generous amount of basil and oregano while tossing.