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aglio olio
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Aglio Olio with Beef Tapa and Poached Egg

Spaghetti aglio olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish coming from Naples.
Beef tapa is often served tapsilog style (tapa, fried rice and fried egg). This recipe shows us a different way to serve beef tapa. We need to cook the beef tapa in advance prior to preparing this pasta dish.

Ingredients

  • 300 grams cooked beef tapa shredded
  • 400 grams Spaghetti Noodles
  • 4 cups Water
  • Olive oil as needed
  • 12 cloves Garlic peeled and minced
  • 1 tsp Chili Flakes
  • 30 mL Extra Virgin Olive Oil
  • 30 grams Flat Leaf Parsley finely chopped (optional)
  • 4 pcs Poached Egg
  • Salt to taste

Instructions

  • Make the beef tapa.
  • Shred the beef finely.
  • Cook the pasta and set aside.
  • In a saute pan, heat the olive oil in medium.
  • Add the garlic, chili flakes, and a pinch of salt.
  • Add the cooked pasta and toss well.
  • If needed, add pasta water.
  • Drizzle with extra virgin olive oil.
  • Carefully spoon the poached egg onto the tapa or pasta.
  • Garnish with Parsley (if desired).
  • Serve.