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#31
08-16-2006, 10:59 AM
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#33
08-16-2006, 11:22 AM
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For Rigatoni (also known as big ribs) the best sauce nga mo complement will be sturdy sauces with big flavors like puttanesca sauce or shrimp and fresh chili peppers sauce....recipes below:
Puttanesca Sauce (enough for 1 pound pasta): Heat in a large skillet over medium heat 1/4 cup extra virgin olive oil, then add 2 cloves of minced garlic and 1 dried red chili pepper. Cook about 30 seconds crushing the pepper with back of ladle. Stir in 1 cup coarsely chopped black olives, 6 anchovy fillets (previously soaked in water for approx 5 min) and 1/2 tsp oregano. Cook for another 30 seconds or so then stir in 1 1/2 pounds ripe tomatoes (peeled if desired, seeded and chopped) or you can use one 28 ounce can whole tomatoes with juice crushed between your fingers as you add them to the pan. Simmer uncovered until the sauce thickens - about 5 minutes. Stir in 3 tbsps packed minced fresh parsley and 2 tbsps drained capers. Season with salt and ground black pepper to taste. Shrimp and Fresh Chili Peppers (enough for 4 main course servings): This will be ready in the time it takes to boil the pasta! Heat in a large skillet over medium heat 1/4 cup olive oil. Add and cook until garlic turns blond: 8 cloves chopped garlic, minced zest of 1 orange (optional - kon gusto kanaa pleasant zing imo sauce!) , 1 to 2 mild to hot fresh chili peppers (seeded and diced). Then add 1 pound shrimp (peeled,deveined and diced). Cook , stirring approx 3 minutes. Remove about 1/2 cup of the pasta cooking water and stir into the shrimp. Drain the pasta and toss with the sauce. Season with salt and ground black pepper. i will post the farfalle stuff next....lami ang puttanesca sauce sis....one of my favorites
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#34
08-16-2006, 11:31 AM
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sige Farfalle na sad ta....farfalle (butterflies or bow ties) goes well with chunky sauce with bold flavors....hmmmm how about spicy chicken bits and broccoli!
Farfalle with Spicy Chicken Bits and Broccoli - sauce good for 1 pound pasta 4 boneless,skinless chicken breasts cut into bite size pieces 2 cups broccoli pieces 2 tsps grated lemon zest 1/4 tsp ground red pepper 1/4 tsp ground black pepper pinch of salt 3 tbsps olive oil 1/2 cup dry white wine 1/2 cup tomato puree 1 cup pitted black olives 2 tbsps drained capers 1 - Combine in a large bowl chicken, broccoli, lemon zest, red pepper, black pepper and salt. 2 - Heat in a large skillet over high heat olive oil, add chicken mixture and cook . stirring until browned (about 5 min) 3 - Stir in white wine, tomato puree, olives and capers. Simmer uncovered for 5 minutes. 4 - Drain pasta and toss with sauce. Serve immediately with grated pecorino cheese (naa ba ni diha sa cebu? - from sheep's milk man ni...kon wala gani subsitute with cheese from goat cheese daw...) sus hera...nag laway ko nag post ani da.... enjoy the recipes....let me know if you need anything else.... |
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#36
08-17-2006, 09:18 AM
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#37
08-17-2006, 09:52 AM
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anyway here goes your peperoncino thing.... this simple sauce is one of the purest ways of enjoying spaghetti or other skinny ribbon shaped pasta.Spaghetti with Garlic and Oil (Aglio e Olio) - 4 main course servings 3 cloves garlic thinly sliced 1 dried red chili pepper (optional) 3 tbsps extra virgin olive oil salt and ground pepper to taste 1 - Heat in a large skillet over medium heat olive oil, then add garlic and red chili pepper. Cook , stirring until garlic is pale blond (about 2 minutes). Remove the chili pepper. (When you drain the spaghetti reserve 1/2 cup of the cooking water) 2 - Add the reserved cooking water to the garlic mixture. Add hot pasta. Toss to combine and season with salt and pepper. Serve hot and remember no cheese should be served with this dish! KOn nahan ka sis puede nimo butangan ug toppings kay wa man ta ma anad kaon pasta way unod ako favorite is sliced chorizo bilbao and cabbage (cooked separately)..pag experiment lang unsa nga toppings imo ma ganahan....nya share pod aron naa variety atong Spaghetti with Aglio e Olio! happy cooking... |
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#38
08-17-2006, 01:00 PM
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here's my lasagna recipe as promised
ingredients: 16 pcs lasagna noodles 1 lb. ground turkey/beef - i prefer turkey 26 oz. lasagna/spag sauce with meat 2- 3 cups shredded mozarella cheese 3/4 cup water 2 small tomatoes thinly sliced 1 small onion thinly sliced non stick spray or 1 tsp. of olive oil directions: cook meat until it turns brown, mix it with sauce, water and onions heat oven at 350 spray non stick spray on a 9x5 deep dish pan spread sauce mix on the bottom of the pan place 3-4 noodles on top, spread sauce mix on top of the noodles, then spread tomatoes and 2 handful of mozarella cheese on top. repeat this until on the 3rd or 4th layer. make sure you put extra mozarella cheese on the very top..... cover with a thin foil and bake for 45-50 minutes. whatever you do keep it covered to keep the moisture in until it's serve..... any questions......just ask.....hehehe have fun cooking! |
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#40
08-17-2006, 05:33 PM
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@ms. gwyn, thanks sa recipe! i'll try cooking this one..
akong spaghetti kay dili man nko ihalo ang sauce daan..usually sa sauce ra nako daugon, hehe..i put raisins, some pepper, hotdog and ground meat (pero pinoy style ghapon).. pero ang nakanindot dre sa japan kay daghan ka mapili-an na sauce so ako style, ituslob lng nako ang pack sa init tubig then go na...ganahan kayo ko atong sauce na with tomatoes and mushrooms nila  btw, is olive oil acceptable as alternative sa virgin oil? wala man gud ko kabantay virgin oil dre, hehe |
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#41
08-18-2006, 01:13 AM
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@lindsay - thanks for posting the lasagna recipe.....balik2 nya sa thread sis and share other stuff as well....sulayan ni nako imo recipe sa weekend puhon... |
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#42
08-18-2006, 10:03 AM
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Share pud ko... (haven't tried this though..)
----------- Artichoke or Tomato Pasta INGREDIENTS: 8 ounces tomato, artichoke or spinach fettuccini, or any pasta of your choice 1/2 cup cooking oil 6 Tablespoons butter 1/4 cup olive oil Salt to taste Pepper to taste (freshly ground is best) 1 pint Half and Half 1/2 pound Prosciutto, cut into thin strips 2 large zucchini, coarsely grated 1 cup finely grated Parmesan cheese or 1 cup of any other cheese, finely grated TO PREPARE: In a large pot, boil the pasta in 3 quarts of water. Add 1/2 cup cooking oil to keep pasta from sticking together. When soft to the bite (about 8 minutes), drain. In a large saucepan, melt the butter, add olive oil, salt and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes, stirring constantly. Toss the hot pasta with the sauce and cheese. NOTE: Other meats good in this are pastrami, chipped beef or ham, always cut in thin strips. Shrimp is also good. SERVINGS: 4 |
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#43
08-18-2006, 10:28 AM
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 yehey...naa na sad ta additional recipe from hera....mag EB nya ta ninyo mga sis...nya mag pasta party galore ta thnx thnx thnx.....ako sad ni i-schedule imo recipe sis kay once a week man mi mag pasta for dinner...nya ang next is ang lasagna pa man ni lindsay!
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#45
08-19-2006, 12:33 AM
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here's my rotini pasta with chicken....this is one of the meal that i do when i don't have a lot of time. it's quick and easy....
ingredients: 1 medium green bell pepper 1 lb. boneless chicken breasts cut into pieces 1 small onion sliced 2 cups rotini pasta 26 oz spag sauce 1 cup shredded mozarella cheese - i prefer reduce fat cooking spray or 1 tsp of olive oil 1 1/2 cups water directions: spray skillet with cooking spray or olive oil. add chicken , cook and stir on medium heat for about 5 min. add green bell pepper and onion. cook and stir for 5 more minutes or until it's cooked. add water. bring to boil and stir in pasta, make sure pasta is covered with water and cover. simmer for about 15 min or until pasta is tender. stir in sauce. sprinkle with cheese, cover then reduce heat to low. continue cooking for 5 minutes or until cheese is melted.... then voila dinner is serve....hehehe..... @gwyn, i'm getting the hang of this recipe thingy....hehehe....have fun with the lasagna....hopefully it turns out good for you.... @tolstoi.....hehehe....i don't think so but i could be wrong.....i think it's more on a chinese noodle category but like i said i'm not sure..... |
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Re: All About Pasta
