Categories: meryenda, not tried, pasta

Ingredients

• 1/2 lb. spaghetti noodles
• 4 to 5 pieces cooked tuyo (salted dried fish), flaked
• 3 to 5 cloves garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup of extra virgin olive oil
• 3/4 cup parmesan cheese, grated
• 1 cup fresh basil leaves
• 3/4 cup heavy whipping cream
• 2 tablespoons butter
• 1/4 cup water
• 2 tablespoons butter

Directions

1. Heat a cooking pan then pour-in water. Let boil.

2. Cook the spaghetti noodles according to package instructions. Set aside.

3. Combine garlic and olive oil in a blender or food processor then blend until finely chopped.

4. Add salt, ground black pepper, basil leaves, and half of the parmesan cheese then blend until the texture becomes fine. You may add extra olive oil as needed. Set aside.

5. Heat a cooking pot and pour-in water and heavy whipping cream. Stir.

6. When the mixture is hot enough, put-in butter and stir until melted.

7. Add-in the tuyo flakes and pesto then stir.

8. Put-in the remaining parmesan cheese and stir. Simmer until the texture thickens.

9. Turn off heat. Top noodles with sauce.

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