ITALIAN TOSS-UP

Freshwater sardine native to Taal Lake in a simple Italian dish

TAWILIS AND TOMATO PASTA

INGREDIENTS

For semi-dried tomatoes 10 pcs. ripe tomatoes Thyme Rosemary Sugar Salt Pepper 2 cups olive oil For pasta 1/2 cup semi-dried tomatoes 2 cups cooked spaghetti pasta 3 cloves garlic, minced 1 red onion, minced

Tawilis Asparagus 1 cup olive oil 3 tbsp. Parmesan cheese Rock salt and pepper, to taste Basil, chopped PREPARATION

For semi-dried tomatoes 1. Preheat oven to 180° C. 2. Blanch the tomatoes. Boil water with salt in a pot and prepare ice and water in a small bowl. When the water is boiling, place the tomatoes in the pot for around 10 to 15 seconds. Then transfer the tomatoes in the bowl of ice and water. 3. Peel the tomato skin and cut into quarters. Remove all the seeds. 4. Place all the tomatoes in a baking tray. Season with sugar, salt, and pepper. Also add thyme and rosemary. Then drizzle with olive oil. 5. Bake for around 10 minutes or until tomatoes are dark red. 6. Once ready, store it in a jar with olive oil. For pasta 1. Season the filleted tawilis with rock salt. Set aside for 10 minutes. 2. Sauté garlic and onion in a pan. Then add asparagus. 3. In the same pan, cook the

tawilis. And add the semi-dried tomatoes with a little bit of oil. 4. Toss the pasta in. Then add the Parmesan cheese and basil. 5. If pasta is a bit dry, add more olive oil. 6. Add salt and pepper, to taste.