Spicy pasta tinapa with sweet mangoes
Salty and tangy with the inimitable smokiness of tinapa and the unrivaled sweetness of fully ripe mangoes harvested at the height of summer.
Servings 4 people
Ingredients
- 125 to 150 grams macaroni (about 4.4 to 5 oz) or your preferred pasta shape
- salt
- 6 tablespoons spicy olive oil from the jar of Gourmet Tinapa with all the spices in it (or use regular olive oil and add chilies, bay leaves and olives when you saute the vegetables)
- 1 to 2 bird's eye chilies (if using regular olive oil)
- 1 to 2 bay leaves (if using regular olive oil)
- 1 small carrot peeled, halved vertically and thinly sliced
- 2 to 3 sweet green bell peppers cored, deseeded and thinly sliced
- 2 to 3 sweet red bell peppers cored, deseeded and diced
- 1 medium white onion peeled and thinly sliced
- 6 to 8 pitted olives (if using regular olive oil)
- 4 to 6 whole fillets of Gourmet Tinapa
- salt
- juice from one lemon
- 2 ripe sweet mangoes skinned and thinly sliced
- chopped parsley to garnish
Instructions
- In a pot, heat about eight cups of water with a tablespoon of salt.
- When it comes to a rolling boil, pour in the macaroni. Stir a few times during the first two minutes then leave to cook until al dente.
- Drain the macaroni and set aside.
- In a frying pan, heat the olive oil (add the chilies and bay leaves, if using regular olive oil) and the carrot slices. Cook, stirring, for about a minute. Add the green bell peppers and stir.
- Toss in the red bell peppers and onion slices, and saute for a minute.
- Add the tinapa fillets (and pitted olives if using regular olive oil) and cook, stirring lightly, until the fish is heated through.
- Dump in the cooked macaroni and toss to coat each piece with the spicy oil.
- Taste, and add salt if needed, before drizzling in the lemon juice and sprinkling in chopped parsley.
- Off the heat, add the mango slices and toss lightly. Garnish with more chopped parsley.
- Serve your spicy pasta tinapa immediately.
