Grilled Vegetable Pasta with Kesong Puti

 I love grilling vegetables. Asparagus...mushrooms...squash... name it! My sister-in-law and her best friend loved the grilled vegetables on ciabatta bread drizzled with pesto sauce that I made for them during a vacation in the province a few years ago. At that time they were both into the business of kesong puti making. They had a variety of kesong puti products: bottled kesong puti in olive oil with different herb combinations (my favorite is garlic and basil), spreadable kesong puti and even "Parmesan" kesong puti, which they labeled as "Promdi-sano Cheese" (get it?).

 

Anyway, the kesong puti went so well together with the grilled vegetables! Y-U-M-M-Y-! Here's another take on the vegetable-cheese combination.   

           

Ingredients:

Spaghetti, 1 package 

Garlic, about 1 head, minced

White onion, 1 large, cut into thin rings

Olive oil

Anchovies

Capers  

Eggplant, cut in half then into about 1/4 inch slices

Zucchini, cut in half then into about 1/4 inch slices

Red bell pepper

Kesong puti, cut into 1/2 inch cubes

Procedure:

Boil noodles and set aside.

Heat up grill and brush with olive oil.

Lay eggplants and zucchini over grill and brush with olive oil.

Sprinkle salt and pepper.

In the meantime, place bell pepper over an open gas burner and char  skin. Once charred  on all sides, set aside on a shallow bowl and cover to cool. Peel off skins and slice into bite sized-squares.

In a medium-sized pan over medium to low heat, pour olive oil.

Add onions and caramelize.

Add in garlic. Set heat on low and stir.

Add grilled eggplant, zucchini, peppers, capers and anchovy fillets.

Pour cooked pasta, season with salt and pepper as needed and stir well. 

Sprinkle kesong puti.

Serve hot.

Enjoy!