Tuyo Pasta con Juevos Salao

The tuyo used in this recipe is the product of Cavite State University Seco Lao Lao but one can also use bottled tuyo so it is more flavorful especially with the oil. 

Ingredients:

1 tablespoon oil

3 tablespoon butter

5 cloves garlic chopped

1/4 cup sun-dried tomatoes cubed (optional)

1/2 cup shredded tuyo 

1/8 cup pasta water

ground pepper to taste

450 grams spaghetti noodles cooked al dente

2 pieces salted egg, removed yolk and mash

Procedure:

Heat oil and butter in a pan over medium heat. Add garlic and cook until fragrant. Add sundried tomatoes, tuyo and mashed yolk of salted egg, cook for another 1 minute.

Add reserved pasta water. Let simmer, season with pepper.

Place the pasta and toss until well incorporated.

Remove from heat. Add mashed salted egg white on top.

Pasta Bolognese

One of our all time favorite pasta dishes at home. 

Ingredients :
1 1/2 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped
500 grams beef mince (ground beef) OR half pork, half beef
1/2 cup dry red wine (sub water or beef broth/stock)
2 beef bouillon cubes
28 oz can crushed tomato
2 tbsp tomato paste
2 tsp white sugar
2 tsp Worcestershire sauce
2 dried bay leaves
1/2 tsp dried thyme
Spaghetti noodles
cheese

Procedure:
Over medium high heat fry onion and garlic in oil until light golden and softened.
Turn heat up to high and add beef. Cook until browned.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Adjust salt and pepper to taste right at the end. Serve over spaghetti.

Lemon Basil Spaghetti Agli Olio

Ingredients:
kosher salt
1 lb. spaghetti
3 tbsp. extra-virgin olive oil
2 lemons, 1 zested, both halved with seeds removed
2 tbsp. butter
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1 cup vegetable stock
1 cup freshly grated Parmesan, divided
1 cup chopped fresh basil, divided

Procedure:
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions, until al dente. Drain, reserving 1 cup pasta water.

Return pot to stove over medium-high heat. Add olive oil to pot and place lemons cut side down on the bottom of the pot. Sear lemons until they have a golden brown color, about 3 minutes, then remove and set aside. Add butter, garlic, and red pepper flakes to pot; cook until garlic has softened, 2 to 3 minutes. Add 1 tablespoon lemon zest, juice of 2 lemons and vegetable stock; season with salt and pepper and stir.

Add pasta to pot with garlic-lemon mixture, then mix in half the Parmesan. (If pasta seems dry, slowly add reserved pasta water until desired consistency.) Just before serving, mix in half the basil.
Transfer pasta to a platter and top with remaining parmesan and basil. Serve immediately.

Spaghetti and Meat Sauce

Ingredients:
1 pound spaghetti, cooked al dente
3 tablespoons olive oil
5 cloves garlic, minced
1 white onion, chopped
1/2 teaspoon crushed red pepper
1/2 tablespoon thyme
1 red bellpepper, chopped
250 grams ground beef
1 500 grams pouch spaghetti sauce
salt and pepper to taste
grated cheese

Procedure:
Boil pasta according to package instructions.

In a large skillet heat the olive oil over medium heat. Saute onions until translucent, Add the garlic, bellpepper and red pepper and cook for about 2 minutes. Add ground beef and cook until brown before adding spaghetti sauce.  Stir sauce to combine all the ingredients, let it come to a boil, then reduce to low. Add thyme, salt and pepper and let it simmer for 5 minutes. Toss cooked pasta with sauce, top with cheese, and enjoy!

Longganisa and Salted Egg Pasta

Ingredients:

6 pcs Big Ben's Longganisa
2 tbsps water
¼ cup Olive oil
3 cloves Garlic, minced
1 onion, diced
salt and pepper
¼ kilo spaghetti noodles, cooked
reserve pasta water
½ cup reserved pasta water
2 salted eggs, chopped

Procedure:
Remove longganisa from the casing.
In a pan heal olive oil. Sauté on medium heat the garlic and onions. Add the longganisa bits and cooked til done. Season to taste with salt and pepper.
Place pasta in a plate. Add the longganisa sauce Top with salted eggs and grated cheese. Serve hot.

Creamy Tuna Basil Pasta

Ingredients:
3 cups Penne or any pasta
300 g tuna in oil , drained
¼ cup heavy cream
160 g pasta sauce
2 cloves garlic pressed
salt and pepper to taste
olive oil
basil
Hotdogs(optional)

Procedure:
Cook pasta in salted boiling water according to package instructions. Set aside.
Drizzle olive oil in a preheated pan. Put in garlic and saute for a minute until fragrant.
Pour in pasta sauce. Season with salt, pepper add basil. Stir and bring to a boil.
Add in drained tuna and stir until combined.
Add the heavy cream and stir until thick and creamy for about 3 -5 minutes.
Toss in cooked pasta. Serve and enjoy!

Beef Stroganoff

Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. This is my version.

Ingredients:

1 tablespoon vegetable oil

1 pound beef, cut into thin strips

1 medium onion, chopped (about 1/2 cup)

1 can Jolly Mushroom

1 can Jolly Cream of Mushroom Soup

3/4 cup milk

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/3 cup sour cream 

4 cups whole wheat or regular egg noodles , cooked and drained

Procedure:
Heat the oil in a nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.  Pour off any fat.
Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Add mushrooms.
Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil.  Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through.  Serve the beef mixture over the noodles.

Creamy Basil Shrimp Pasta

Ingredients:

8 ounces spaghetti noodles

2 tablespoons olive oil

shrimps, peeled and deveined

garlic powder

salt and pepper, to taste

For cream sauce:

2 tablespoons butter

2 tablespoons flour

1 cup milk

Chopped fresh basil leaves

grated cheese

Fresh parsley for garnish, if desired

Procedure:

In a large skillet, cook spaghetti noodles according to package directions until al dente. Drain and set aside.

Heat a grill pan (or gas grill) to medium heat.

Add olive oil and shrimp. Season with garlic powder, salt, and pepper.

Cook for 3-4 minutes on each side, or until heated through and pink. Set aside.

For sauce:

Melt butter over low heat in wide sauce pan, or deep skillet.

Stir in flour and mix with a wooden spoon until blended.

Slowly add milk to pan, careful not to burn it.

When milk is fully integrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.

If sauce too thick, add more milk.

If too thin, add more flour.

Add chopped fresh basil leaves, salt and pepper to taste.

Add shrimp.

Pour over warmed pasta, and cover with cheese. Serve immediately and garnish with fresh parsley, if desired.

Garlicky Bread Crumbs Spaghetti

This is my favorite internet recipe discovery of 2008 ^_^

Ingredients:
1/2 pound spaghetti
3 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped Italian parsley
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Procedures:
Cook spaghetti in a large pot of boiling salted water until tender about 8 minutes.
Drain but leave some water clinging to the pasta.
Meanwhile chop garlic.
In a large frying pan heat oil over medium heat.
Add bread crumbs and cook stirring often until crumbs are golden and crisp about 3 minutes.
Transfer to a small bowl leaving most of the oil in the pan.
Add garlic to the frying pan and cook stirring often until fragrant about 2 minutes.
Stir in the parsley, salt and pepper then remove from heat.
Add pasta to the frying pan and toss then add bread crumbs and toss well.
Adjust seasonings and serve immediately.

Creamy Chicken Pesto Fettuccine

Ingredients:
3 boneless, skinless chicken breast
salt and ground pepper
1 tbsp olive oil
1/2 pound fettuccine
1/2 cup basil Pesto
1/4 cup heavy cream
parmesan cheese

Procedure: 
Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce. Top with parmesan cheese.

Peanut Pasta

Ingredients:
1 cup java sauce
1 head garlic, minced
2 tbs butter
4 pcs shitake mushroom, cut into strips
1 chicken breast, cut into thin strips
Maggi oyster sauce
1/2 cup roasted peanuts
chili pepper flakes or hot sauce
1 pack spaghetti noodles, cook according to package direction

Procedure:
Marinate chicken in oyster sauce for an hour.
Melt butter in a non stick pan.Add the minced garlic until it turns brown.
Add the chicken strips, mushroom strips, nuts and pepper flakes. Pour java sauce.
Add in the noodles. Add little amount of oyster sauce and salt to taste. Serve hot.

Baked Macaroni

One of my family's all time favorite pasta dish which we learn from my tita who loves to baked.

Ingredients:

1 500 gram pack macaroni

1 bar quickmelt cheese, grated

Meat filling:

1/4 cup oil

4 cloves garlic, minced

1 small onion, chopped

1 red bell pepper, diced

1/2 kilo ground beef

1/4 kilo sausage or ham, sliced

1 500 ml Spaghetti Sauce Pinoy Style

2 pieces bay leaf

salt and pepper to taste

Béchamel Sauce:

1/2 cup butter

4 tablespoons all-purpose flour

1 big can evaporated milk

1 1/2 cups chicken broth

1 can cream of mushroom soup

Procedure:

Boil macaroni as directed in the package.

Drain then set aside.

Prepare Meat Filling:

In a skillet, heat oil. Saute garlic and onions.

Add pepper and cook until tender. Add ground beef and sausage. Cook until browned.

Add spaghetti sauce. Bring to a boil, lower heat then simmer for a few minutes.

Prepare Bechamel Sauce:

Melt butter then add flour. Stir to remove lumps. Add milk and chicken broth while stirring continuously. Add cream of mushroom soup and cook until smooth and thick.

To assemble:

Add half of meat filling in the cooked macaroni. Mix very well then transfer to baking pan or glass dish. Pour half of the meat filling on top then pour béchamel sauce evenly.

Top with some grated cheese then bake in a preheated 350 degrees F oven for 20 to 30 minutes or until top is lightly browned.

Tuna Linguine

Ingredients:

2 tbsps butter

3 cloves, finely chopped garlic

1 medium, finely chopped onions

1 medium. finely chopped carrots

1 large, finely chopped red bell pepper

2 small pouches spaghetti sauce of you choice

1 can tuna in oil

400g liguine

A dash of Italian Seasoning

Procedure:

Heat butter in a skillet over medium heat. Add the garlic and cook for 1-2 minutes until lightly browned. Add onions, carrot and bellpeppers. Stir for 2 minutes, then add sapgheti sauce. Reduce heat to low and simmer, stirring occasionally.

Drain the oil from the tuna and add to the pan, breaking it up and mixing it through the sauce. Simmer for 5 minutes. Season with Italian Seasoning.

Bring a large pan of salted water to the boil. Add linguine and cook following packet directions or until al dente. Drain and transfer to a warm serving bowl.

Stir in the sauce, and top with cheese before serving.

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Tuna Spaghetti

Ingredients:

250 grams spaghetti noodles

1 can tuna flakes (in oil or water, your preference)

1 can or pouch spaghetti sauce

1/2 cup of mushrooms, sliced

1 small red bell pepper, chopped

1 small carrot, chopped (optional)

1 small onion, diced

3 cloves garlic, minced

salt and pepper to taste

dash of Italian seasoning, thyme or basil (your preference)

grated cheese or parmesan cheese

Procedure:

Cook noodles according to package direction.

For sauce:

Saute garlic and onion until the onion looks quite transparent. Add carrots and bellpepper. Saute for 2 minutes. Add the tuna then the sliced mushrooms.

Add spaghetti sauce and spices. Season the mixture according to taste.

Garnish with cheese before serving.

Tuna Carbonara

Ingredients:

500 grams pasta (spaghetti, fettucini, cooked accdg. to packaging directions)
1/3 cup butter
1 small head garlic, minced
1 small white onion, finely chopped
1 can (420 gm) Tuna Flakes in can, drained
1 can  Cream of Mushroom Soup
1 tetra pack Nestle Cream
1 can of evaporated milk
1 beef bouillon cube
salt and pepper
grated cheese

Procedure:
Melt butter with a dash of oil in a skillet then sautee garlic and onion. Add tuna. Cooked for 30 seconds then pour mushroom soup, cream and milk. Simmer. Salt and pepper to taste.

Place cooked pasta in serving plate then pour sauce. Sprinkle grated cheese. Serve hot with garlic bread.

Cannelloni

Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. This is our version at home using chicken.

Ingredients:

1 box Cannelloni pasta (any brand)
1 bar Magnolia Quickmelt Cheese

Filling:
6-8 pcs chicken breast, boiled and flaked(set aside chicken broth)
250 grams sweet ham, chopped finely
2 tbsp or more liver spread
1/2 cup butter
1 small head garlic, minced
1 medium onion, chopped
Salt and pepper

Bechamel Sauce:
1/2 cup butter
1/4 cup all-purpose flour
1 can evaporated milk
1 onion, chopped
About 2 cups chicken broth

Procedure:
Melt butter in pan. Add garlic and cook until light brown. Add onion and cook until transparent. Add chicken meat, ham and liver spread. Season with salt and pepper. Set aside.

Melt butter in low heat in another pan. Cook onions until transparent. Add flour and mix well until free from lumps. Slowly add broth and milk. Cook until thick. Season with salt and pepper.

Add some béchamel sauce to the filling mixture. Mix well.


To assemble:

Grease baking dish with butter then pour Bechamel sauce to cover the bottom. Add filling into the cannelloni pasta one by one then line them up in the baking dish until it is filled. Pour sauce just enough to cover the pasta. Top with grated cheese. Bake at 450 F for 20- 30 minutes.

Carbonara (Pinoy Style)

If you are tired of spaghetti then why not try carbonara. Not all people appreciate this pasta dish since some find it bland and "nakakaumay" but I find this yummy just don't serve it too often.



Ingredients:
500 grams fettuccine, cooked according to package direction
1 can Campbell Cream of Mushroom Soup
1 tetra pack Nestle Cream
1 can of evaporated milk
1/2 cup ham, chopped
1/2 cup button mushrooms, drained and sliced
bacon, fried to crisp and chopped
1 cup grated cheese
5 cloves of garlic,minced
1 medium onion,chopped
1/2 cup of butter
oil
salt pepper to taste

Procedure:
Place the butter with a dash of oil in a skillet then sautee garlic and onion. Add ham and mushroom. Cooked for 30 seconds then pour mushroom soup, cream and milk. Simmer. Salt and pepper to taste.

Place cooked fettuccine in a serving plate then pour sauce. Sprinkle cheese and bacon bits. Serve hot with garlic bread or bread rolls.

Happy Independence Day !

Chicken Peanut Pasta

This is my own version of Charlie Chan Pasta at Yellow Cab after I fell in love with that pasta dish a few years ago.

Ingredients:
1 cup java sauce
1 head garlic, minced
2 tbs butter
4 pcs shitake mushroom, cut into strips
1 chicken breast, cut into thin strips
oyster sauce
1/2 cup roasted peanuts
chili pepper flakes or hot sauce
1 pack spaghetti noodles, cook according to package direction

Procedure:
Marinate chicken in oyster sauce for an hours.
Melt butter in a non stick pan.Add the minced garlic until it turns brown.
Add the chicken strips, mushroom strips, nuts and pepper flakes. Pour java sauce.
Add in the noodles. Add little amount of oyster sauce and salt to taste. Serve hot.