200 g Del Monte Spaghetti, cooked
10 cloves garlic, crushed
1 pouch (250 g) Del Monte Italian Style Spaghetti Sauce
1/3 cup coarsely crushed chicharon (pork crackling)
2 large tinapa (smoked fish), fried and flaked
1 pc egg, hard-boiled, shelled then chopped
2 stalks green onions, chopped
1. Saute garlic until brown. Set aside half for topping. To the remaining half, add Del Monte Spaghetti Sauce and 1/4 cup water. Simmer for 5 minutes.
2. Blend with Del Monte Spaghetti, half of chicharon and half of tinapa. Place on a serving platter. Top with eggs, green onions, remaining garlic, chicharon and tinapa.
Makes 6 Servings
Lusog Note: Good source of Vitamin A - for good eyesight
Source: Kitchenomics Cookbook Vol. 3
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