Tinapa, Tomato and Truffle Linguine

Tinapa, Tomato and Truffle Linguine
serves 2

• 80 – 90 grams linguine
• 1 piece smoked fish/tinapa, flaked
• 1 cup shiitake mushrooms, sliced
• ½ cup button mushrooms, sliced
• ¼ cup sundried tomatoes (sold in a jar with oil)
• 2 tablespoons of oil from the bottled sundried tomatoes
• 1 teaspoon pesto
• half a garlic bulb, peeled and minced
• 1 red onion, peeled and sliced
• olive oil, as needed

 

Cooking Instructions:

1. In a medium sized pot, boil pasta in salty water according to package instructions, reserve around 1/8 cup of the starchy water.
2. In the same pot, add enough olive oil to lightly coat the bottom of the pot. 
3. Add the oil from the tomatoes. 
4. When it’s hot enough, add the garlic and onions and saute until fragrant. 
5. Add the tinapa, tomatoes and pesto. 
6. Season according to taste. 
7. Mix well and add the mushrooms. 
8. Cook until the mushrooms are tender. 
9. Add the pasta water and the pasta. 
10. Mix everything together and transfer to a plate. 
11. Drizzle with parmesan cheese and truffle oil.

source :  the Hungry Giant