TUYO PASTA 500g pasta, cooked al dente 2 bottles gourmet tuyo, do not discard oil ½ cup sliced garlic chili flakes, as needed

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We love pasta, different kinds of pasta.

White sauce, red sauce and of course, the most refreshing of all is oil-based.

So today, let's prepare Tuyo with a lot of Garlic Pasta.

So there it is, right? It's just like a lecture, there are 3 kinds of pasta sauces.

We have the tomato-based, we have the cream-based and we have the oil-based.

When there are parties or buffets, those 3 can't be left out

because we all love it, right?

There are people who love tomato sauce cream, there are people who love oil-based.

Me, I'm going to give you a tip.

I love mixing the tomato and cream.

Maybe some of you would say that we know what you like.

But there it is, right?

When it's for a snack, the light is just delicious.

So let's make an oil-based pasta today.

But I'm going to use Tuyo, allow me to promote our gourmet products.

This is our Gourmet Crispy Tuyo, this is homemade

and it's very delicious with rice but it's also perfect with your pasta.

This is slow-cooked.

So you can see that even if the Tuyo is whole, you can still eat the seeds or the seeds

because it's already soft or it's already crispy.

Super delicious and I like it with a lot of garlic so we really add garlic.

But before that, let's boil the pasta first.

I have here boiling water and I put salt.

I'm going to boil my pasta.

If the package says 9 minutes, I'm only going to boil it for 8 minutes

to make sure that it's really al dente.

And those 8 minutes, this will give me-

My towel is stuck on the drawer.

That will give me enough time to cook my base.

It's super easy.

What you just need is 3 ingredients.

You need your Gourmet Tuyo products which you can buy on our cafe.

Soon, we will have online store.

But you know me, I respect your choice.

If you don't want to buy from me, no problem.

I still love you so much.

You can buy from the grocery store.

From the street vendors, whatever is near to you.

Support those small businesses, that's where you buy Gourmet Tuyo.

No problem.

You put the oil of Gourmet Tuyo.

I'm going to use 2 bottles here.

Because this one, we use vegetable oil.

So even if you refrigerate it, it won't solidify.

2 bottles.

Don't throw the oil because all the flavors are there.

And you put garlic.

This is thinly sliced garlic.

You want to brown this.

I can already smell the dryness through the oil.

So you will just cook this until light golden brown.

You don't want it super crisp, just the right brown.

If you want it spicy, you can always put some chili flakes.

But the choice is yours, I will just put a bit.

So the fire is just low because what you're doing here is you're infusing the flavors.

You're infusing the flavor of garlic and chili flakes on your oil.

Although the oil is already tasty because our Tuyo is slow cooked.

For example, you want to do traditional.

You have Tuyo, the real Tuyo that is on plastic.

Oil, garlic, then the Tuyo.

You just shred it, just remove the skin.

And the Tinik.

There's no problem, you can even use Tinapa.

Although for the Tinapa, we have another recipe, the Tinapa Pasta.

Which you can see here.

So there, you can also watch that.

The process is a bit different because the Tuyo is saltier compared to the Tinapa.

Alright.

So you can see that the garlic is a bit light brown.

Let's put our Tuyo already.

There's also a lot of garlic, I really like garlic.

Right?

The farm.

Our farm.

My farm of garlic that is already closed.

Because I use a lot of garlic.

Just kidding.

For those who believe that I have a farm of garlic, there's none, okay?

Just kidding.

So I'm just shredding this.

But you don't want it to be crushed, okay?

You still want it to be chunky.

So there, just like that.

Okay.

So there, it's already sounding.

We are already calling it as our pasta.

Perfect timing.

So it's just like this, you don't need to strain it.

You just get chunk it.

Like that.

And then, it's very important that you get pasta water.

Pasta water, you pour it there.

Because the pasta water will help emulsify.

So there it is, right?

Your oil so that not all that you can eat is oil.

Okay.

And then let's do some finishing touches.

I will put lemon zest.

And also, some lemon juice.

You squeeze it like that so that the juices would be squeezed.

You squeeze it there.

You give it a nice toss.

And then that's it.

You can put some spring onions or parsley for garnish.

Just like that, right?

Super duper fantastic.

It's just that easy to make.

15 minutes, you have a fantastic pasta dish.

Now, let's taste it.

These are the types that you have in your house.

Pasta and dry, and garlic.

Then you can make a fantastic snack for your guests.

Wait a minute, it seems like it's unheated.

And I promise to you that it's just oil, it's already tasty.

So even if your pasta is not cooked.

There it is.

Oh my!

Divine.

Especially maybe if it's on fire.

It's so refreshing.

I'm sweating but it's so delicious.

Mmm...

Oh my God!

The saltiness of the dry is really match on the pasta.

It seems like I should have finish this one lemon already.

I will finish it already.

I told you, right?

Why didn't I finish it yet?

Then you add a bit of spiciness.

It's so delicious.

You know that?

The dry...

It's hard to say it, right?

Our food is just dry.

It's just dry, we're already okay.

Let's not say that it's just dry because for me, dry is really a fancy taste.

Just like this one.

Even if it's not gourmet dry, even if it's the one that you can buy on the corner.

The taste of that is so delicious.

Especially with fried rice, with egg, and with pasta.

So make yours already and I'm going to see you all soon next.

And then...