No sweet tomato-based sauce. No hotdogs. No ground pork or beef. The pasta is not even the extremely familiar spaghetti but a flat version called linguine. In place of ground pork or beef, it capitalizes its flavor on gourmet tuyo in olive oil, with a side of black olives instead of hotdog slices. The olive oil of the bottled gourmet tuyo stands up nicely to the firm-to-the-bite linguine, so that there is no need for additional sauce. And for your dose of lycopene, there’s diced tomatoes.
While we are all so familiar with spaghetti with the sweet red sauce and hotdog topping, the Italians, whose staple is pasta and thus made it popular (although it was the Chinese who actually invented noodles), really meant pasta to be different shapes and sizes served with different kinds of sauce, primarily red tomato-based sauce, white cream-based sauce and simply light olive oil coating for a sauce.
I personally love olive oil-based pasta dishes because olive oil is healthy and the light coating brings out the natural flavors of the fresh ingredients that you put in the dish. I often cook Tuna Pasta, in which I add a few fillets of anchovy to the Spanish style tuna flakes. Sometimes I make Shrimp and Mushroom Pasta by sautéing shrimps and button mushrooms in olive oil with minced garlic.
I also do Shrimps in Pesto Sauce, sometimes Seafood Marinara. Just recently, my sister Susan Dy and I made Gourmet Tuyo Pasta using gourmet tuyo in olive oil which she herself makes, bottles and sells. The gourmet tuyo is good with freshly cooked rice, but it also tastes heavenly when mixed with pasta. While my favorite pasta is, yes, spaghetti, I also like using linguine and penne, both of which work well when used in making Gourmet Tuyo Pasta.
Gourmet Tuyo Pasta
1 bottle Gourmet Tuyo in Olive Oil*
4-5 cloves garlic
1/2 pc. onion
1-2 pcs. tomatoes
5 pcs. pitted black olives
300 grams linguine pasta
2-3 Tbsps. olive oil from the gourmet tuyo
grated Parmesan cheese
Directions:
1. Remove bottled gourmet tuyo from olive oil. Drain, remove fish bones, and flake fish meat. Reserve oil.
2. Mince garlic.
3. Chop onion.
4. Deseed tomatoes and dice.
5. Slice black olives thinly.
6. Prepare pasta according to package direction. Strain and drain well.
7. Heat olive oil from the gourmet tuyo in a pan. Add garlic and cook until light golden. Then add onion.
8. Add tomatoes and black olives, followed by the gourmet tuyo flakes.
9. Toss in cooked linguine until pasta is fully coated with olive oil and the tuyo flakes, tomatoes and olives are well distributed.
10. Plate and sprinkle with grated Parmesan cheese.
