What’s the secret to fast yet flavorful pasta? Swap regular ground pork with your favorite longganisa. Make and share this recipe of Spaghetti with Longganisa, Olives, and Capers. With its robust flavor, you’ll have a delicious dish in minutes. Enjoy!
Spaghetti with Longganisa, Olives, and Capers
What’s the secret to fast yet flavorful pasta? Swap regular ground pork with your favorite longganisa. With its robust flavor, you’ll have a delicious dish in minutes.
Ingredients
Spaghetti with Longganisa, Olives, and Capers
- 2 tablespoons extra virgin olive oil
- 2 tablespoons shallots (sibuyas Tagalog) minced
- 1 Table Spoon Garlic minced
- 1 Cup longganisa crumbled
- 2 tablespoons white wine
- 1 Table Spoon tomato paste
- 1/2 Cup Tomato sauce
- 1/4 Cup black olives sliced
- 2 Table Spoon capers drained
- Salt to taste
- Pepper to taste
- 1/4 teaspoon chili flakes or to taste
- 1 teaspoon fresh basil leaves chopped
- 1 teaspoon kinchay (parsley) chopped
- 150 Grams spaghetti noodles cooked according to package directions
- parmesan cheese shaved (for garnish)
Instructions
- Heat oil in a frying pan or wok. Add shallots and garlic; sauté until fragrant.
- Add longganisa and cook until browned. When the longganisa is cooked, deglaze the pan with wine, scraping the brown bits at the bottom of the pan.
- Add tomato paste and tomato sauce. Simmer gently until the sauce slightly thickens. Add olives and capers. Season to taste with salt and pepper. Add chili flakes, basil, and parsley. Simmer for 2 minutes. Taste to adjust seasoning.
- Toss cooked pasta onto the sauce on low heat. Transfer to a serving platter and top with shaved Parmesan cheese.
Tried this recipe?Let us know how it was!
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