3 to 4 tablespoons malunggay pistou, see recipe below
8 pieces bottled spicy tuyo, chopped or flaked
2 teaspoons garlic
¼ cup capers, drained and dried, deep fry if desired
2 tablespoons black olives, sliced*
¼ cup tomato, deseeded and diced*
Salt and pepper to taste
500 grams fresh malunggay pasta, see recipe below OR 350 grams dried linguine or spaghetti (store bought), cooked according to package directions
50 grams kesong puti, shredded, grated or sliced
In a large sauté pan, heat about 2 tablespoons of oil from the bottled spicy tuyo. Sauté garlic until fragrant. Add capers, olives, tomato concasse, and flaked tuyo. Add malunggay pistou, stir. Adjust seasonings, if necessary. Toss cooked pasta in the sauce. Put in a serving platter and top with kesong puti. Serve immediately.
1/2 cup fresh malunggay leaves, washed and dried
1/4 cup fresh basil leaves, washed and dried
2 tablespoons Parmesan cheese, grated
1 tablespoon cashew nuts, toasted and chopped
2 to 3 pieces garlic cloves, minced
1/2 cup olive oil
Salt and pepper to taste
In a blender or food processor, combine all ingredients and process until smooth. Season to taste with salt and pepper.
Fresh Malunggay Pasta
300 grams or 2-½ cups semolina flour or all-purpose flour plus more for dusting
2 pieces eggs
100 grams cooked fresh malunggay, squeezed dry OR 2 to 3 tablespoons malunggay powder
If using cooked fresh malunggay leaves, squeeze dry thoroughly then puree in blender with the eggs.
If using powdered malunggay, sift and combine with the flour.
On a clean flat surface or a large bowl, put the flour and create a well in the center.
Pour malunggay and egg mixture in the well. Use fingers or fork to combine ingredients until a thick paste is formed. Slowly incorporate the rest of the flour.
Knead the dough until well-blended, about 5-10 minutes. Add a little of the extra flour until the dough stops sticking to your fingers.
The dough should be springy when touched.
Leave pasta dough on the work surface to rest for 20 minutes, covered with an inverted bowl or cling wrap.
Flatten dough with hand, dust with remaining flour and roll into your pasta machine. Set your machine to its widest setting. Roll your pasta through. Dust pasta with flour again. Set your machine a notch lower and roll your pasta through, again. Repeat this process until you have achieved your desired thickness, preferably the thinnest setting. Roll the pasta dough into your machine’s cutter to cut into your desired pasta shape and thickness. For this recipe, cut your pasta into linguine or spaghetti size. The fresh pasta may be stored in an airtight container in your chiller for up to 3 days or up to 3 months in the freezer.