Crispy Danggit Pasta
INGREDIENTS
1-410 ml Angel Evaporada
¼ kilo spaghetti noodles
½ cup boneless danggit strips
¼ cup cooking oil
2 tbsp olive oil
¼ cup peeled garlic
¼ cup chopped onion
½ tsp dried basil leaves
1 can whole stewed tomatoes
2 tbsp tomato paste
1 ¼ tsp salt
1/8 tsp ground black pepper
2 tbsp chopped parsley
PROCEDURE
- Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
- In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
- Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
- Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.
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Selling Price:
41.69
Total Recipe Cost (Puhunan):
162.6
Potential Profit (Kita!):
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