Bagoong is a Philippine condiment made of partially or completely fermented shrimp or fish and salt. It’s often paired with raw mango or other dishes like kare-kare (Filipino “curry” with peanut butter). One of my favorite brands is Barrio Fiesta. It’s often available in Filipino stores or in Fairprice Xtra here in Singapore.
I’ve tasted several pasta recipes with anchovies and I’ve liked them. And since I have a bottle of bagoong in my fridge, i thought – why not use bagoong? I experimented with tuna pasta + bagoong and came up with a yummy, easy dish.
- 200g pasta noodles
- Water for boiling
- 1 tbsp olive oil
- 1 tbsp garlic, chopped
- 1 medium size onion, chopped
- 1 tsp chili flakes
- 1 16oz can diced tomato
- 1 tsp oregano
- 1 tsp basil
- 3 tbsp shrimp paste aka bagoong (or to taste, some brands are saltier)
- 1 can tuna in olive oil, drained
- 1/4 cup grated parmesan (or more depending on preference)
- salt and pepper to taste
- Parsley for garnish (optional)
- Cook pasta according to package instruction. Drain.
- Heat the oil in a pan, throw in the onion and garlic and cook until fragrant. Add the chili flakes and bagoong. Cook for a couple of minutes. Add the tomatoes (including the liquid), oregano and basil. Bring to boil, partially cover and let simmer for 10 minutes. Stir in the drained tuna. Season with salt and pepper. Give it a good stir and continue simmering for 5 minutes.
- Add the drained pasta to the sauce pan and stir. Add cheese and cook for 30 seconds.
- Top with parsley. Serve while hot.
Preparation Time: 10 minutes