Tuyo (too-yoh) is also known as dried herring. They’re usually served for breakfast with fried garlic rice. I was actually surprised to find out it pairs well with pasta, too. Oh, yum!
Gourmet Tuyo Pasta
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
1 pound dried linguine
6 garlic cloves, minced
1 large onion, sliced
1 green bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 8-ounce bottle dried herring in olive oil*
1/2 teaspoon red pepper flakes
grated parmesan cheese, for serving
1. Cook the pasta according to package directions.
2. Heat the oil in a sauté pan on medium-low heat. Add the garlic and infuse for 2-3 minutes until fragrant. Raise the heat to medium and add the onions. Cook until translucent, about 3 minutes.
3. Add the peppers, dried herring, and red pepper flakes.
4. Once the noodles are al dente, drain, then toss with the sauce.
5. Serve with garlic toast.
- Bottled dried herring can be found in Oriental/Asian stores.
Recipe by JG