Bangus Tomato Pasta

by: Daphnie Tan and Ainsley Lim

  

Ingredients: 

    

    15ml     Olive Oil

    15g      Butter

    250g    Spaghetti

    1         Onion, chopped fine

    5g        Minced Garlic

    5g        Capers

    45g      Black Olives

    250g    Canned Tomatoes

    30g      Tomato Paste

    250ml   Water(from cooking the pasta)

    2g        Fresh Basil

    2g        Fresh/Dried Oregano

    2g        Fresh/Dried Tarragon

    250g     Boneless Bangus

    2g        Chopped Parsley

               Parmesan Cheese for topping

    TT        Salt

    TT        Pepper

Procedure:

1. Boil spaghetti according to package directions until al dente.

2. Fabricate the bangus. Remove the skin and cut into strips. Set aside.

3. Season the bangus with salt and pepper.tarragon,brush with butter on

top then cover it with foil. 

Bake it for about 10mins at 300C.

After cooking flake the bangus.

       4. Saute onion and garlic.

Add canned tomato and tomato paste. Then add water and simmer for a few minutes to remove the tartness from the tomato paste. 

Add flaked bangus, black olives, capers, basil, and oregano. 

    5. Add the pasta and stir.

Deep fry the bangus skin. 

Get a parchment paper and put the crispy bangus

skin on the parchment so it will not be soggy.

      6. Season the pasta and it is ready to be served. Top with Parmesan cheese and parsley. 

You can serve it with a good garlic bread and pair it with your desired wine. ENJOY!!