Penne Aglio e Olio with Bangus Fillet

One of the simplest pasta dishes that I have cooked was Aglio e Olio. Basically, it’s just pasta, garlic and oil. Anyone can make some enhancement on the basic recipe depending on their taste as what Bellissimo did on their own version of this dish (check Bellissimo’s Aglio e Olio)

This recipe of Aglio e Olio is much closer to basic. The dish is so easy to prepare that you may want to cook this every day. Here are the ingredients that you need:

-Penne Pasta (preferably whole wheat)

-Garlic (finely chopped)

-Olive Oil (preferably extra virgin)

-Salt and pepper

-Bangus Fillet

-Garlic powder

-Cornstarch

• First, you need to cook the pasta until it is al dente. After cooking, drain and set aside.
• Now for the bangus fillet, you can use the one in can or if you want it fresh, get the belly part and be sure to take out the bone.
• Using the garlic powder and cornstarch, we will create a breading mix for the bangus fillet. You may add salt and pepper depending on your taste.
• After coating the bangus fillet with the breading, fry it until it is golden brown. Set aside.
• In a pan, put the olive oil then sauté the garlic. Put the cooked penne when the garlic is about to turn to a golden brown color.
• Once the penne is evenly coated with oil and garlic, take the pan out of the flame.
• Serve the pasta dish with bangus fillet on top.

You can also try chicken fillet if you don’t like fish. Enjoy your foodgy!