In partnership with Sarangani Bay Bangus celebrating our Delicious Heritage, I’ve created this Angel Hair Pasta made with Smoked Bangus Flakes and dressed with a garlicky calamansi caper sauce.
What is Bangus?
First of all what is Bangus? It is also known as Milkfish and is eaten in a variety of ways in the Philippines. Growing up we always had it for breakfast when my Mom had time to cook in the morning. She would fry it up with a side of garlic rice, egg and fresh tomato wedges. Other kids woke up to smelling bacon waking up. Well my brother and I woke up to smelling delicious fried fish and garlic. Bliss.
A Little Bit About Sarangani Bay
I have to say I am so super stoked about this partnership as it’s my first one with a Philippine brand. There is nothing more special then being seen and being seen by your own people.
Sarangani Bay Prime Bangus is a family-owned brand known for its clean, fresh taste as its fish are raised in the pristine waters of Sarangani Bay, located at the southern tip of Mindanao.
They are also known for its quality, as every fish is expertly processed within hours from harvest. The team behind Sarangani Bay has been doing aquaculture for more than 30 years and their products meet international quality standards of the US, Canada and EU.
The Inspiration for this Angle Hair Pasta with Bangus
In the beginning of Shelter In Place, you all know how hard it was to get groceries for up to a month. It was so crazy. So I ended up making a pantry pasta just made with canned tuna, capers, garlic, lemon and spinach with Angel Hair. I made it A LOT, but I really wanted to do a Pinoy version of it. Now with help of Sarangani Bay Prime Bangus I am happy to share with you this updated version to celebrate our Delicious Heritage.
What Ingredients Do You Need For this Pinoy Version?
You all know that I am all about using Filipino ingredients in everything. It really has no limits! To me celebrating our Delicious Heritage is to try and find ways to incorporate Filipino ingredients in non traditional ways. Like this pasta. Here is what you need.
2 Cups Smoked Bangus Flakes
¼ Cup Olive Oil
2 Tablespoons Chopped Green Onion (Both White and Green Parts)
6 Cloves Of Garlic Minced
¼ Cup Capers
1 Teaspoon Red Pepper Flakes
1 Cup Malunggay Leaves
2 Tablespoons Calamansi Juice
8 oz Angel Hair Pasta (This is half a packet)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Cup Mozzarella Balls
How Do You Make The Smoked Bangus Flakes Pasta?
Start with flaking the smoked Bangus. Don’t be intimidated by the whole fish. There is a slit at the top that opens to a clean deboned fish. All you have to do is take out the flesh that is already cooked from smoking and flake it with your fingers.
Next heat up the olive oil on medium heat in a deep wide pan. Add in the green onions and sauté until fragrant about 2 minutes.
Now add in the garlic, capers, red pepper flakes and bangus.
Cook until the bangus flakes are nice and crispy. This will take about 5-7 minutes. Don’t turn up the heat. It will burn the garlic. Keep it at medium and keeps stirring. Once done turn off the heat.
Add in the malunggay leaves and calamansi juice and mix in.
Cook the angle hair pasta according to package directions. Reserve ½ cup of the pasta water. Once the pasta is cooked add it to the crispy bangus.
Turn the heat back on to medium and toss the pasta through. Season with the salt and pepper.
How to Serve The Pasta
Now that we are ready to eat I like to serve it with some mini mozzarella balls and a drizzle of olive oil along with some fresh malunggay leaves. There you have it. A super quick pasta made with traditional Pinoy ingredients.
Where to buy Sarangani Bay Prime Bangus
You can purchase #SaranganiBayBangus in person at Island Pacific, 99 Ranch Market,
and other Asian supermarkets.
If you are not comfortable grocery shopping, don’t fret! You may now order your #SaranganiBayBangus online through Island Pacific's online grocery. They cover deliveries in North and South California as well as Las Vegas and most of Nevada.
Ingredients
- 2 Cups Smoked Bangus Flakes
- ¼ Cup Olive Oil
- 2 Tablespoons Chopped Green Onion Both White and Green Parts
- 6 Cloves Of Garlic Minced
- ¼ Cup Capers
- 1 Teaspoon Red Pepper Flakes
- 1 Cup Malunggay Leaves
- 2 Tablespoons Calamansi Juice
- 8 oz Angel Hair Pasta This is half a packet
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Cup Mozzarella Balls
Instructions
How Do You Make The Pasta?
- Start with flaking the smoked Bangus. Don’t be intimidated by the whole fish. There is a slit at the top that opens to a clean deboned fish. All you have to do is take out the flesh that is already cooked from smoking and flake it with your fingers.
- Next heat up the olive oil on medium heat in a deep wide pan. Add in the green onions and sauté until fragrant about 2 minutes.
- Now add in the garlic, capers, red pepper flakes and bangus. Cook until the bangus flakes are nice and crispy. This will take about 5-7 minutes. Don’t turn up the heat. It will burn the garlic. Keep it at medium and keeps stirring.
- Once done turn off the heat. Add in the malunggay leaves and calamansi juice and mix in.
- Cook the angle hair pasta according to package directions. Reserve ½ cup of the pasta water. Once the pasta is cooked add it to the crispy bangus. Turn the heat back on to medium and toss the pasta through. Season with the salt and pepper.
How to Serve The Pasta
- Now that we are ready to eat I like to serve it with some mini mozzarella balls and a drizzle of olive oil along with some fresh malunggay leaves. There you have it. A super quick pasta made with traditional Pinoy ingredients.
JB says
I also grew up with bangus in the mornings, always with rice - but having just made a pantry tuna pasta, I'm now super intrigued to have bangus with pasta! Thanks for another recipe that opens the mind to more possibilities of Filipino ingredients! (Now just to find a place that sells bangus on the east coast)
Rezel Kealoha says
You are so welcome! And yes Filipino ingredients can be used in so many ways. Let me know if you find some!