Category Archives: PASTA RECIPES

Aglio E Olio Pasta

Aglio E Olio Pasta Recipe

INGREDIENTS:
250 grams spaghetti noodles
½ cup olive oil
8 large garlic cloves, cut into thin slivers
½ tsp crushed red pepper flakes
½ cup minced parsley
1 cup Parmesan cheese, freshly grated
1 tsp salt
Salt for pasta water
PROCEDURE
  1. Bring a large pot of water to a boil. Add two tablespoons of salt, cook noodles according to package directions. Set aside 1 ½ cups of the pasta cooking water before draining the pasta. 
  2. On a large pan, heat the olive oil over medium heat. 
  3. Add the garlic and cook for two minutes, stir until it just begins to turn golden on the edges.
  4. Add the red pepper flakes and cook for 30 seconds more. 
  5. Add the cooked pasta to the oil mixture and add one teaspoon of salt.
  6. If the mixture is a bit dry, add the pasta water.
  7. To plate, add the parsley and Parmesan then toss.
  8. Season according to taste.
  9. Serve warm with extra Parmesan on the side. 

 

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Seafood and Aligue Pasta

Seafood and Aligue Pasta Recipe

INGREDIENTS:
150 grams bottled crab fat
300 grams of clams
300 grams of mussels
10-15 pieces of shrimps
250 grams of spaghetti
1 pc garlic, minced
1 pc onion, minced
2 pcs tomato, sliced into wedges
1 piece small ginger
Parmesan cheese
Italian seasoning
Olive oil
Slice of lemon or one piece of calamansi
Salt and pepper to taste
PROCEDURE:
  1. Cook pasta according to package directions. Set aside ¼ cup of the pasta water, then drain the noodles.
  2. Boil the clams and mussels in water. Add ginger. Bring to a boil. Cook until the mussels and clams open up.
  3. Remove the opened clams and mussels from the water. Set aside some broth.  Let the clams and mussels cool and remove from the shells. 
  4. Remove shrimp head and shell. Reserve the shrimp heads. Squash the shrimp heads, pour a portion of the seafood water, then strain it.
  5. In a pan, saute the onions, garlic and tomatoes in olive oil until soft. 
  6. Add the shrimps until they’re evenly cooked. 
  7. Empty the crab fat bottle. Add seafood broth and simmer for five-seven minutes.
  8. Add a dash of Italian seasoning.
  9. Season with salt and pepper. 
  10. Add the pasta into the pan and stir. Toss and serve in a plate.
  11. Sprinkle Parmesan cheese on top of your serving bowl and drizzle it with a slice of lemon or calamansi.

 

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Healthy Tinapa Pasta

Healthy Tinapa Pasta Recipe

INGREDIENTS:

  • 1 pc large tinapa, scaled and flaked
  • 500 grams pasta spaghetti
  • 1 cup olive oil
  • 2 pcs garlic, minced
  • 1 tbsp spring onion
  • 1 pc red bell pepper
  • 1 tsp chili flakes
  • Salt & pepper to taste

PROCEDURE:

  1. Cook the pasta according to package directions.
  2. Sauté garlic, onions, bell peppers and chili flakes in oil for 3 minutes or until fragrant.
  3. Add tinapa and sauté for a minute. Tossed in the cooked pasta. Mix until the sauce sticks to the noodles.
  4. Top with chopped spring onions and serve.

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Ispagheti, Manok at Paprika

Ispagheti, Manok at Paprika Recipe

Ingredients

1 (3 libra) manok, tilarin
1 ulong bawang, pinitpit
asin
paminta
arina
1/3 tasang olive oil
1 sibuyas, tadtarin
2 malaking kamatis, kudra-kudraduhin
1 tasang tubig o sabaw ng manok
2 dahong laurel
1 1/2 kutsaritang asin
1/2 kutsaritang paminta
1/2 kutsaritang Aji-No-Moto
1 kutsarang asukal
1 kutsarang patis
1 paketeng ispageti, ilaga nang malasado

Instructions

  1. Linisin at punasan ang mga tilad ng manok para hanggang magtuyo., Kuskusin ng pinitpit na bawang. Budburan ng asin at paminta. Igulong sa arina.
  2. Painitin sa kawali ang langis. Papulahin ang magkabilang panig ng mga kawali. Lutuin ng 2 minuto pa. Isalin ang tubig, dahong laurel, asin, paminta, aji-no-moto, asukal at patis. Hinaan ang apoy, Takpan.
  3. Ipagpatuloy ang pagluluto hanggang lumambot ang manok. Hanguin ang manok. Ipalit ang ispagheting inilaga na nang malasado.
  4. Isalang sa mahinang apoy. Haluing tuluyan. Hanguin sa pinggan. Iayos sa ibabaw ang mga tilad na manok. Budburan ng paprika ang ibabaw. (para sa 8 paghahain)

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Lasagna with Red Sauce Made from Tomatoes, Pumpkins and Cauliflower

Lasagna with Red Sauce Made from Tomatoes, Pumpkins and Cauliflower Recipe

INGREDIENTS

Tomato Pumpkin Sauce:
300 grams fresh tomatoes, halved lengthwise
250 grams pumpkin, blanched
2 tbsp extra-virgin olive oil, divided
1 tsp dried basil
1 tsp dried oregano
1 medium onion, chopped
3 cloves garlic, minced
1 cup chicken stock
60 grams tomato paste
1 pack all-purpose cream (240 ml)
1/2 tsp salt
1/8 tsp freshly ground pepper

Cauliflower filling:

1 bouquet cauliflower
350 grams ground pork
3 cloves garlic
10 grams fresh basil, coarsely chopped
salt and pepper to taste

Lasagna:

1/4 cup grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp dried oregano
1/8 tsp freshly ground pepper
9 lasagna noodles (uncooked), preferably whole-wheat

PROCEDURE:

To prepare tomato pumpkin sauce: Saute garlic, onion, pumpkin, and fresh tomatoes in a saucepan until tender. Put in tomato paste, cream and dried oregano and basil. Put it in a blender.

  1.  Add chicken stock into the tomato pumpkin sauce and let it boil for five minutes. For the cauliflower filling: Saute garlic, ground pork and blanched cauliflower (chopped), season with fresh basil, salt and pepper. To prepare lasagna:
  2. Boil water in a stock pot with salt. Put in lasagna until cooked. Drain. To assemble the lasagna dish: Spread the tomato pumpkin sauce in the prepared baking dish.
  3. Top with three lasagna noodles. Top the noodles with a cup of tomato pumpkin sauce then put the filling. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full.
  4. Place the remaining three noodles on top and spread with the remaining tomato pumpkin sauce.
  5.  Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan cheese.
  6. Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

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Sexy Seafood Spiral Pasta

Sexy Seafood Spiral Pasta Recipe

INGREDIENTS:

2 tbsp olive oil
3 cloves garlic
1 pc white onion, diced
1 pc eggplant, large dice
80g shrimps, peeled and deveined
80g clams, cleaned
80g baby squid, cleaned
1 canned crushed tomatoes
½ cup chicken stock
1 lemon
400g spiral pasta, cooked
salt and pepper to taste
1 bunch fresh basil
1 tablespoon chili flakes

PROCEDURE:

  1. In a pan, saute onion and garlic. Add eggplant and seafood. Add canned tomatoes, stock and cover until clams open. Season with salt and pepper. Add pasta, basil and toss. Top with chili flakes and serve with lemon wedges.
SARDINAS PASTA

SARDINAS PASTA Recipe

Ingredients

  • 500g spaghetti pasta, cooked
  • 3 tbsp oil
  • 3 cloves garlic, sliced
  • 1 white onion, chopped
  • 1 cup whole cherry tomatoes
  • 1 tsp chili flakes
  • 1 can chickpea
  • 1 can sardines in tomato sauce
  • cheddar cheese to top
  • spring onion for garnish
  • lemon wedges

1.In a pan, saute onion, whole cherry tomatoes and garlic in little oil.

2. Add chickpeas and chili flakes.

3.Then add sardines with tomato sauce and simmer.

4. Top it over the pasta and add grated cheddar on top. Garnish with spring onions and sliced lemon.

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