Here's a delicious pasta al adobo recipe shared by Chef Gen Capati in a class at The Maya Kitchen. Chef owns The Cookbook Kitchen in Eastwood, Pampanga & Mandaluyong. This pasta dish is one of the bestsellers in their menu. I like this pasta and it only shows the versatility of our national dish, adobo. Do this when you're tired of pairing your adobo with rice or would simply like to impress your guests.
Ingredients:
2 tbsp. olive oil
1 1/2 cups tomatoes, chopped
4 tbsp. soy sauce
4 tbsp. water
200 grams cooked pork adobo, shredded
400 grams spaghetti, cooked al dente
2 tbsp. crunchy garlic
1 tsp. fresh parsley, coarsely chopped
Procedure:
Saute tomato, crunchy garlic and shredded adobo in olive oil.
Add water and soy sauce. Simmer to reduce the sauce.
Add spaghetti & toss.
Serve in a bowl, garnish with more garlic crunch and parsley
