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62 Recipes for Weekday Meals and Occasions

,
CS
Enjoy your meals even more with
delicious and filling pasta the whole
family will love. Cozy up at home with
mouthwatering dishes that are affordable,
tasty, and best of all - easy-to-make
l
Try the Quick-cook EL REAL CURLY
Macaroni for a playful and fun eating
experience and the Quick-cook
EL REAL FLAT Spaghetti that's
perfect with your family's favorite sauce.

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COVER PHOTOGAAPHY BY Patrick Martires
SWUNG BY Rachelle Santos


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YUMMY Books Team .

BOOK EDITOR liezl Yap
ART DIRECTOR Jonathan Roxas
ASSOCIATE PUBLISHER Frances Ang
PUBLISHING ASSISTANT
Mary Love Siy
BOOK TEAM PUBLISHER
Chri stine Ko
BOOK SR. PUBLISHING ASSISTANT
Bianca Romero
.

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No matter how busy you are, pasta makes it possible to have a
delicious, home-cooked meal.
All you need to do is get a pot of water boiling and you're halfway
there. And of course, we're here to help. 1.nside this book, you'll find
exciting new recipes to add to your cooking repertoire. From quick
5-ingredient dishes to fancier, more elaborate fare, there's a dish to
suit every occasion and every craving. To start, we've got an entire
section devoted to simple pasta sauces, along with tips on estimating
how much pasta to cook per person and the kind of pasta to pair each
sauce with.
And that's just the beginning. We've got lots of tasty ideas and
recipes for you to try! Familiar favorites are given a fresh new spin,
like the Spaghettini with Shrimp and Calamansi Drizzle-it's bound
to become a weeknight staple. Looking for something new to cook for
Sunday lunch with the extended family? The Linguine with Clams and
Pancetta will impress even the most discerning palate. And we didn't
forget the little ones! The Tirna and Potato Chip Mac 'n' Cheese and the
Sweet-Style Spaghetti will both be hits with the kids.
With the help of pasta, every meal is easy; effortless, and delicious-
as it should be. Turn the page and get cooking!
TABLE OF CONTENTS
It's in the Sauce
QL Roasted SQ' 'ash and Brown
Butter Sauce
Q2. Chicken and Broccoli with
Gorgonzola Sauce
Q2. Mal! 'Dggay Pesta
Sauce
1.Q. Smoky Baroo Tomato
Sauce
11. Spiry Shri mp wjth Fera
Sauce
11 Ch, loky Seafood Sa! Ice
~ Eggplant Tomato Sa! ICe
~ Loapa Cream Sal l ee
11. Eggplant, 5, In-drjed
Tomato, and Olive Oil
Sauce
11. Anchovy Coofettj Sa' ICe
a Creamy Salmon aod
Dill Sauce
1i. Salami and Olives Sa' ICe
II Roasted Tomato and
Garlic Sauce
flavorful and
Festive
U. I jog, 'jne wjth Clams and
Pancetta
24 E, 'sill j with Watercress
Pesta and Gri ll ed
Rosemary Prawns
n I "xe Mac and Cheese with
Truffle Oil
U GOQccbj can Spinach A"
Gratin
U. Crab aod Shrimp I jng'Jjoe
with White Sauce
10.. Tyrolean Bacon with
Tomato Orange Penne
U Cold Capellioi Salad
H Roasted SqlJash and
Ricotta Cheese Ravioli with
Sage Butter
15. Spiced Shrimp Chnrizo
and Sun-dried Tomato
Pasta
a White Chocolate Peone
with Pistachios and Goat
Cheese
U. Angel Hair Pasta with
Sun-dried Tomato
Ii. Creamy Prawn Caonelonj
i1. Pasta al Ne
m
di Seppia
(Pasta in Squid Ink Sauce)
Light and Easy
41. Greek Chiden Pasta Salad
is.. Seafood Pasta
.t.. Breaded Spanish Sardines
with Garlic-Basil Pasta
4Z Tomato Rigatoni
42. Chicke
o
-
M
! !shmom Pasta
Salad
U l ing! line with Shrimp and
Stir-fried Vegetables
51. Cold Jj !Oa Spaghetti Salad
U. Sardine and Feone
l
Unguine
Cannelloni
U. M Ishroom Herb Ragn! It
Lasagna
a Easy Y"'getahle Minestrone
Weekday
Wonders
fl I jog, , joe with I QoggaDlsa
Sauce
n Pasta Cborizo aod
Mushroom
1. Creamy Shrimp and
Asparagus Pasta
a 51 .mooer Tomato Pepo
e
H. Spaghettini with Shrimp
and Calamansi Drizzle
U. Adobo Pasta
.2. Stove top Mac aod
Three-Cheese
m I jog! Ijne wjth M Isbroom
Tomato, and Mozzarella
Z1 Baked Zjti with Italian
Sausage and Peppers
Z3.. Caesar Salad Pasta
M.. Cberry Tomato Ham aod
Corn Pasta Salad
Zi Creamy Bell pepper aod
Salted Fish Pasta
Ii Spicy Spinach and Garlic Pasta
12 Pasta with Peas and Pesta
Z2. Shrimp Alig' Ie Pasta
For the Kids
n Sweet-Style Spaghetti
n Italian Meatballs IQ
Marinara Sauce
i4. Jj lOa and Potato Cbip Mac
ll. Stl ,fed Pasta Oyerload
II. Chicken T<>trazzjnj
l2. Mango Strips and
Crabs ticks Pasta
21 I 35390a with Caramel Rice
Crispies
n Baked Mexjcan Meaty
Penne






























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It's in the Sauce
14 delicious and versatile pasta sauces-you'll
reach for these recipes again and again!
6 Yummy I Everyday Pasta
Roasted Squash and
Brown Butter Sauce
The nuttiness of brown butter is the
highlight of this dish. It pairs well with
the subtle sweetness of roasted squash.
Serves 2 to 3 Prep Time 25 minutes
Cooking Time 45 minutes
1 tablespoon olive oil
500 grams squash, peeled, deseeded, and
sliced into Yz -inch cubes
and freshly ground black pepper
unsalted butter
lbIe'F'oc,", coarsely ground hazelnuts or
2 tablespoons heavy cream
.. sage or basil leaves, chopped into thin strips
salt and freshly ground black pepper
150 grams angel hair spaghetti, cooked
according to package directions
2 tablespoons dried cranberries
grated Parmesan cheese, to serve
1 In a heatproof dish, drizzle olive oil over squash. Season with salt
and pepper and mix well. Roast until tender in a turbo broiler, set at
175C for 40 minutes; stir halfway through cooking. Set aside.
2 In a large skillet. melt butter over medium high heat. Add nuts
and continue cooking until butter is golden brown. Add the heavy
cream and sage and cook for a few seconds. Add the roasted
squash and mix well. Season to taste with salt and pepper.
3 Toss in noodles and transfer to a serving dish. Top with dried
cranberries and grated Parmesan cheese.
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Everyday Pasta I Yummy 7
Chicken and Broccoli with
Gorgonzola Sauce
Gorgonzola cheese adds a decadent twist to
your ordinary cream sauce.
Serves 4 Prep Time 5 minutes Cooking Time
1a to 20 minutes Noodles to Match bowtie,
penne, rigatoni, shell (conchiglie). spiral
4 deboned and skinless chicken breast halves
salt and black pepper to taste
2 tablespoons vegetable oil
lY2 tablespoons butter
1 cup heavy cream
1 cup diced Gorgonzola cheese
3A cup broccoli, cut into florets and blanched
l Y2 tablespoons chopped fresh basil
sugar and white pepper to taste
, lightly season chicken with salt and black
pepper. Heat oil in a cast iron pan or griddle.
Cook chicken for 5 to 6 minutes per side. or until
fully cooked. Sli ce in to cubes and set aside.
2 In a medium saucepan, melt butter. Add cream
and Gorgonzola cheese. Stir until smooth and
cheese has melted. Add the cooked broccoli
Aorets and basil. Season with salt, sugar, and
white pepper. Mix welL
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. .
~ Wondering how much pasta l
, .
an average serving requires?
Generally. about 60 grams of
dried pasta per person for a first
course or side dish and about
90 to 115 grams per person for a
main dish .
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Malunggay Pesto
Increase your intake of this local superfood
through this delicious. easy-to-make pesto. It's
great for gift-giving, too!
Serves 3 to 4 Prep Time 10 minutes Noodles to
Match angel hair, fettuccine.linguine. spaghetti
% cup malunggay leaves, washed and dried
% cup fresh basil leaves, washed and dried
2 tablespoons grated Parmesan cheese
1 tablespoon chopped roasted cashew nuts or
toasted pine nuts
% teaspoon minced garlic
% cup extra virgin olive oil
salt and pepper to taste
malunggay leaves for garnish (optional)
In a blender or food processor. combine all
ingredients and process until smooth. Season
with salt and pepper. Garnish with malunggay
leaves, jf desired.
Everyday Pasta I Yummy 9
Walnut and Mushroom
Sauce
The flavor of this sauce is boosted by a
combination of fresh and dried mushrooms.
while chopped walnuts add texture and crunch.
Serves 2 to 3 Prep Time 10 minutes Cooking
Time 12 minutes Noodles to Match bowtie,
shell (conchiglie), spira!. penne
2 tablespoons butter
1 tablespoon minced garlic
l1A cups sliced fresh mushrooms (button,
shiitake, or oyster mushrooms)
% cup dried mushrooms (shiitake or porcini).
rehydrated in 1A cup hot water and sliced
Y2 cup chopped walnuts
1 cup all-purpose cream
2 tablespoons mushroom water (liquid used
to rehydrate dried mushrooms)
1A cup fresh basil, chopped
1A cup fresh sage, chopped
1;4 cup grated Parmesan cheese
salt and white pepper to taste
fresh sage leaves and basil leaves for garnish
(optional)
1 Melt butter in a medium saucepan. Saute
garlic until fragrant. Add fresh mushrooms and
cook over high heat until browned. about 3 to
4 minutes. Add dried mushrooms and cook For
another minute.
2 Add walnuts and mix weI!. Pour in cream and
mushroom water. and simmer For 5 to 6 minutes.
Add the fresh basil. sage. and Parmesan cheese.
Cook for another minute. Season to taste with
salt and white pepper; cook for 1 more minute.
Garnish with basil and sage leaves, if desired.
10 Yummy I Everyday Pasta
Smoky Bacon Tomato
Sauce
Add this sauce to your weeknight cooking
repertoire-with bacon, it's a surefire hit!
Serves 4 to 6 Prep Time 10 minutes Cooking
Time 20 minutes Noodles to Match fettuccine,
linguine. spaghetti
300 grams honeycured bacon strips or bacon
chunks, chopped into 'Vz-inch pieces
2 tablespoons olive oil
1 cup chopped onions
Yz cup finely chopped carrots
2 tablespoons minced garlic
1 (BOO-gram) can crushed tomatoes
2 teaspoons dried thyme
Yz teaspoon chili flakes
salt and pepper to taste
1 Heat a large saucepan and fry bacon until
lightly golden. Remove bacon but leave the
rendered fat. Set bacon aside.
2 Heat oil in the same pan. Saute onions until
translucent. Add carrots and garlic; cook until
soft. Add the crushed tomatoes. Bring to a boil
then simmer for 10 minutes.
3 Add bacon, thyme, and chili flakes and
continue to simmer for 5 minutes. Season with
salt and pepper.
Spicy Shrimp with Feta
Sauce
Use marinated feta cubes in this dish for a little
extra special Ravar.
INO. 4 Prep Time 15 minutes Cooking -nme
30 minutes NOOJIIes to Match penne,
lat,mi, spiral, taglia&
blespoons olive oil
300 shrimps, shelled, deveined, with
garlic
cup tomato sauce
chicken or wgetab
,Iea.poor" drilod ~ h Y '
1 teaspoon dried
1 teaspoon chili
heat)
sugar, salt, and pepper to taste
~ cup cubed feta cheese to serve
, tablespoon chopped parsley for garnish
, In a medium saucepan, heat oil and fry the
shrimps just until they turn pink. Remove from
pan and set aside.
2 Using the same pan. saute onions until
translucent. Add garlic and cook for 30 seconds.
Add tomatoes and cook until soft. about 5
minutes.
3 Add tomato sauce and stock. Bring to a boil
ltJen simmer for 15 to 20 minutes.
4 Add shrimps and mix well. Add thyme.
oregano. and chi li flakes. Season to taste with
Jgar. salt. and pepper. Mix well and cook for 1
more minute.
S Just before serving. add feta cheese and
Eggplant Tomato Sauce
Go vegetarian with this light but satisfying sauce.
Serve it with whole wheat pasta for a healthy
mea!.
Serves 4 Prep Time 20 minutes Cooking Time
20 to 30 minutes Noodles to Match angel hair,
fettuccine, linguine, spaghetti
2 small eggplants, cubed (about 1112 cups)
1 teaspoon salt
3 tablespoons olive oil, divided
Y4 cup red wine
Y2 cup chopped onions
1 tablespoon minced garlic
1 (400-gram) can crushed tomatoes
% cup water or vegetable stock
2 tablespoons heavy cream
lY2 teaspoons dried oregano
sugar, salt, and pepper to taste
1 Place eggplants in a bowl and sprinkle with salt.
Cover in plastic wrap and place another bowl on
top to weigh it down: let sit for 15 minutes. Rinse
the eggplant and pat dry.
2 Heat 2 tablespoons oil in a medium pot. Add
eggplants and fry for 5 minutes or unti l golden.
Add wine and simmer for 5 minutes.
3 Add the remaining oil and onions. and saute
until translucent. Add garlic and cook until
fragrant. Add the crushed tomatoes and water
or stock. Mix well and let simmer for about 20
minutes or until slightly thick.
4 Add the heavy cream and season with
oregano. sugar. salt. and pepper.
1-4 Yummy I Everyday Pasta
Tinapa Cream Sauce
Lemon zest and juice round out the flavor of this
creamy sauce.
Serves 4 Prep Time 10 minutes Cooking
Time 10 minutes Noodles to Match angel hair,
fettuccine.linguine, spaghetti
4 to 5 pieces tinapa (smoked fish) , scaled,
deboned. and flaked (about 1 cup)
1 tablespoon olive oil
2 tablespoons butter
3 tablespoons minced garlic
1;) cup white wine
2 cups all-purpose cream
l Yz tablespoons lemon zest
1 tablespoon lemon juice
salt and pepper to taste
1 Heat a medium saucepan over low heat and
dry-fry the Raked tinapa for a minute. Remove
from pan and set aside.
2 In the same pan, heat olive oil and melt butter.
Saute garl ic until fragrant. Add wine and reduce
to one-third. Add cream and tinapa; mix well.
Cook at medium heat for 5 to 6 minutes or until
slightly thick.
3 Add lemon zest and juice. Season with salt and
pepper and mix well.
Eggplant and Sun-dried
Tomato Olive Oil Sauce
Make this for dinner on a busy weeknight or for a
weekend get-together with the extended family.
Serves 4 Prep Time 8 minutes Cooking Time 8
minutes Noodles to Match bowtie, penne, shell
(conchiglie), spiral
3Y.z tablespoons olive oil
200 grams eggplant, sliced into thin rounds
(about1 cup)
4 large doves garlic, sliced into slivers
1;) cup white wine
6 pieces sun-dried tomatoes, sliced into strips
1;) cup sliced black olives
3 tablespoons chopped fresh basil
salt and pepper to taste
1h cup crumbled ricotta, kesong puti, feta, or
any soft cheese
fresh basil leaves for garnish (optional)
1 Heat oil in a medium nonstick frying pan. Fry
the eggplants unti l golden brown. Add garlic and
saute until fragrant. Add white wine and reduce
to half.
2 Stir in sun-dried tomatoes, black olives, and
fresh basil. Cook for a minute. Season with salt
and pepper. Mix well.
3 Right before serving. add crumbled cheese.
Garnish with fresh basil leaves. if desired.
Anchovy Confetti Sauce
Go Mediterranean tonight with this chunky
sauce that's studded with anchovies, olives. and
capers.
Serves 2 to 3 Prep Time 15 minutes Cooking
Time 15 to 18 minutes Noodles to Match angel
hair, fettuccine.linguine, spaghetti
3 tablespoons olive oil
~ cup chopped onions
Y.z tablespoon minced garlic
~ cup red bell pepper, cut into 1,4-inch
pieces
V3 cup eggplant, cut into 1,4-inch cubes
% cup tomatoes, peeled, seeded, and
chopped
1,4 cup red wine
1,4 cup water or vegetable stock
1 tablespoon chopped fresh basil
2 teaspoons chopped parsley
~ teaspoon dried rosemary
8 anchovy fillets, chopped
1,4 cup sliced black olives
1 ~ tablespoons capers
salt and pepper to taste
1 Heat oil in a large nonstick frying pan. Saute
onions unti l soft. Add garlic and cook until
fragrant. Add red bell pepper. eggplant. and
tomatoes. Cook until soft. about 10 to 15
minutes.
2 Add wine and reduce to halE Add water
or stock and let vegetables simmer for 3 to 5
minutes. Add basil. parsley. and rosemary. Mix
well.
3 Stir in anchovies. olives, and capers. Season
with salt and pepper: mix well. Continue to cook
for 1 more minute.
Everyday Pasta I Yummy 17
Creamy Salmon and Dill
Sauce
Go healthy tonight! This sauce, made with
nutrient-packed salmon. is as nourishing as it is
delicious.
Serves 4 Prep Time 5 minutes Cooking Time
15 minutes Noodles To Match angel hair,
fettuccine. linguine, spaghetti
1 tablespoon olive oil
l Yz tablespoons butter
3 tablespoons minced garlic
1 (l13-gram) can pink salmon, drained
Y2 cup chicken or vegetable stock
1 (250-ml) pack all purpose cream
lY2 teaspoons lemon juice
salt and white pepper to taste
2 teaspoons chopped dill
, Heat oil and melt butter in a medium saucepan.
Saute garlic until fragrant. Add salmon and cook
for 1 to 2 minutes.
2 Pour in stock and cream. Simmer for 10
minutes or until slightly thick.
3 Add lemon juice and season with salt and
pepper to taste. Conti nue to simmer for 1
minute. Stir in dill.
18 Yummy I Everyday Pasta
Salami and Olives Sauce
Half the fun in eating and cooking pasta is in
choosing new shapes to try. The next time you're
at the supermarket. pick up a bag of something
new. It'll be a hit with the kids, too!
Serves 4 Prep Time 10 minutes Cooking Time
8 minutes Noodles to Match penne, rigaroni,
spiral
~ cup olive oil
180 grams Italian salami, cut into }2 inch
pieces
}2 tablespoon minced garlic
1 cup chopped tomatoes
}2 cup sherry or white wine
Y.z cup mi xed green and black olive slices
'!4 teaspoon chili Rakes
salt and pepper to taste
1 Heat oil in a large nonstick frying pan. Add
salami and cook until lightly browned. Add garlic
and saute until fragran t. Add tomatoes and cook
unt il soft.
2 Add white wine and reduce to half. Add olives
and chili flakes: mix well. Season with salt and
pepper; mix well.
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:' '.
When matching sauces to pasta
shapes, here's a simple rule of thumb:
use wide, hollow, or twisted shapes
for chunky sauces: flat pasta for rich,
creamy sauces, and then long pasta for :
light, oily, more liquid sauces. '
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Roasted Tomato and Garlic Sauce
A quick roast in the oven boosts the sweetness of tomatoes and garlic. resulting in a
delightfully flavorful sauce.
Serves 2 to 3 Prep Time 20 minutes Cooking Time 45 minutes
garlic
olive oil, divided
tomatoes, de-seeded and sliced
I vmegar
Freshly ground black
flakes
seasoning
H'.', sliced into thin strips
grams .ngel hair pasta, cooked according
to package directions
Y3 cup ricotta cheese, goat cheese, or kesong
put;
YJ cup freshly grated Parmesan cheese
1 Preheat oven to 350F.
:2 Remove some of the outer covering of the
garlic heads. Place on a sheet of aluminum foil
and drizzle with 1 tablespoon oil: wrap loosely
and place on a small baking pan. Set aside.
3 On a baking sheet. toss the tomatoes with the
remaining olive oil. balsamic vinegar. salt. pepper,
and chili Rakes. Mix well.
4 Place both baking sheets in the oven and roast
for 45 minutes or until vegetables are tender.
Remove from the oven.
s Transfer the tomatoes and the juices to a
medium bowl. Add Italian seasoning and basil.
6 Remove garlic from foil and reserve the oil.
Carefully remove each segment of roasted garlic
from its skin. Slice the garl iC into slivers. Add the
garlic and the oil to the tomatoes.
7 Toss cooked noodles with the roasted tomato
sauce. Serve in individual dishes. Top with
cheeses.
Everyday Pasta I Yummy 21

11 quine with Clam an P nc tta
When deglazing with white wine. make sure to scrape up all the
brown bits at the bottom of the pan-that's where all the Ravor is.
Serves 4 to 6 Prep Time 15 minutes Cooking TIme 15 minutes
1 kilo clams, soaked in water and scrubbed well
1 tablespoon olive oil
2 tablespoons butter
Y3 cup sliced pancetta
1;3 cup chopped onions
4 large garlic cloves, slivered
Y2 cup canned diced tomatoes, drained
2 tablespoons chopped parsley
Yz cup white wine
Y2 cup reserved clam juice
Y3 cup heavy cream
salt, freshly ground black pepper, and chili flakes to taste
350 grams linguine, cooked according to package directions
1 Put clams in a saucepan and fill with enough water to cover the
clams. Cover and bring to a boil. Cook until shells open. Discard
unopened clams.
2 Separate the dams from the juice. Strain juice using a fine sieve
or cheesecloth and set aside Y2 cup. Reserve about 8 dams in
shells to be used as a topping. Remove the rest of the clam meat
from the shells; set clam meat aside.
3 In a medium saucepan, heat oil and melt butter. Saute pancetta
until brown; set aside. In the same pan. saute onions until
translucent. Add garliC and saute until fragrant.
4 Add diced tomatoes and parsley; saute for a few seconds. Over
high heat. deglaze with white wine. Let wine reduce until almost
evaporated. Add dam juice and bring to a boil. Reduce heat to
low and let simmer for 5 to 8 minutes.
5 Add cream and dam meat. Season to taste with salt. pepper.
and chili flakes; mix well. Toss in cooked linguine and pancetta.
Transfer to a serving platter or individual serving dishes and top
with dams in shells.
Everyday Pasta I Yummy 21
24 Yummy I ~ r y d a y Pasta
Luxe Mac and Cheese with Truffle Oi
This extrarich macaroni and cheese, featuring five cheeses and truffle oil, is a sal,h;st,
comfort food favorite,
Serves 4 to 6 as a main course Prep TIme 15 minutes Cooking TIme 40
Yl cup chopped bacon
1 head garlic. cut in half crosswise
5 cups milk
5 tablespoons allpurpose flour
pinch of cayenne pepper
3 tablespoons chopped thyme
2 tablespoons truffle oil
sea salt and cracked pepper to taste
1 cup shredded sharp English cheddar c ~ _
1 cup shredded Italian Provolone
1 cup shredded Swiss Gruyere
, cup shredded mozzarella
.. process)
Yz cup chopped parsley

, In a stainless steel
cook the bacon to
Remove bacon
saute for 1 minul:.e.
2 In another pot, heat
saucepan,
3 Whisk the flour into the garl ic and cao,k:
blonde, then slowly whisk in the mi lk. Add
the cayenne p.;!>er and "'yme. and let them
simmer for 5 minutes: at this point. take out
Add truffle oil, season with salt and
hmw in the
the precaa
mixture in bctng dish and bake.
in foi l, for 15 minut, s. Remove foil and
for another 5 minutes.
,",,:aran; s;t.
temperature
so that it sets. I 'I
cut and serve.
I Yummy 25
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,
,

,

i
,
l
l
1

You can make the white sauce
beforehand-store it in the
refrigerator and reheat when
needed. It will last up to one
week. However. gnocchi is at
its best when freshly made.




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Gnocchi con Spinach Au Gratin
Think of gnocchi as the Italian version of dumplings. This cheesy, hearty dish is sure to satisfy.
Serves 4 to 6 Prep Time 30 minutes Cooking Time 1 hour
500 grams spinach
750 grams potatoes, peeled
2Yz cups all-purpose flour
3 large eggs
For the sauce
y.. cup butter
1112 teaspoons all-purpose flour
2 cups heavy cream
70 grams Gorgonzola cheese
salt and pepper to taste
nutmeg to taste
1 Make the gnocchi: Boil spinach in salted water;
drain well. Puree in a food processor. Set aside.
2 Boil potatoes until fork-tender. Mash the
potatoes in a food processor and puree. While
pureeing. add the flour. Pulse just until blended.
3 Add the pureed spinach and process until it
forms a dough. Add the eggs until combined.
4 Take the dough out of the processor then roll
into a %-inch-thick log. Cut into pieces, coat in a
little flour, and then make lines using a fork.
5 Cook the pieces in salted boiling water. When
they start to float, they are cooked. Set aside.
6 Make the sauce: Melt butter in a small pot.
Add the flour and mix to form a paste. Pour in
the cream and lower heat. Stir until sl ightly thick
or unti l the mixture starts to coat the spoon.
7 Take the sauce off the fire and add the cheese.
Return to low flame and stir until cheese has
completely melted. Season with salt, pepper. and
nutmeg.
s To assemble, toss a few pieces of gnocchi
with the sauce then place in a gratin dish. Spoon
sauce into the dish, filling to one-third full. Place
the dish in the oven (set to brOil) and allow the
cheese and cream sauce to melt slowly and
brown a littl e. Serve warm.
Everyday Pasta I Yummy 27
Crab and Shrimp Linguine with White Sauce
Pair white sauce with seafood for a no-fail combination. Brighten it up with some onions,
bell peppers, and garlic for a winning pasta sauce.
Serves 2 to 3 Prep Time 20 minutes Cooking Time 10 minutes
2 tablespoons butter
1;3 cup chopped onion
Y3 cup diced red bell pepper
Y2 tablespoon minced garlic
2 tablespoons all-purpose flour
l'V2 cups milk, warmed in a pan or in the
microwave
y.. cup cooked and flaked crab meat
y.. cup cooked and chopped shrimp meat
1/3 cup frozen green peas, thawed
juice from 1 lemon
salt, cayenne pepper, and liquid seasoning to
taste
160 grams linguine, cooked according to
package directions
grated Parmesan cheese for topping
28 Yummy I Everyday Pasta
1 In a medium saucepan, melt butter. Add onion
and saute until translucent. Add red bell pepper
and cook for 30 seconds. Add garlic and saute
until fragrant.
2 Sprinkle flour and mix well; cook for 1 minute.
Whisk in warm milk and stir continuously until
smooth and slightly thick. about 5 to 6 minutes.
Add cooked crab. shrimp. and green peas. Mix
well .
3 Add lemon juice and season to taste with salt.
cayenne. and liquid seasoning. Mix well and cook
for another minute.
4 Mix in cooked linguine. Transfer to a serving
platter and sprinkle with grated cheese.
Tyrolean Bacon with
Tomato Orange Penne
This lively and full flavored pasta is simple to
prepare and is a delicious complement to any
main dish. Surprise your guests' taste buds with
the lively addition of orange zest!
Serves 10 to 12 Prep Time 30 minutes Cooking
Time 40 minutes
~ cup butter
2Yz tablespoons chopped garlic
lYz cups sliced onions
1 (400-gram) pack Tyrolean bacon, chopped
(available at Santis Delicatessen)
12 to 15 pieces rehydrated sun-dried
tomatoes, sliced
,v.z cups chopped canned tomatoes
1 teaspoons dried marjoram
2 teaspoons dried oregano
1 tablespoon grated orange zest
14 cup finely chopped basil leaves, plus extra
for garnish
2 teaspoons red pepper flakes
salt and pepper to
1/3 cup extra virgin olive oil
450 grams penne pasta, cooked according to
package directions
% cup freshly grated Parmesan cheese, to
serve
1 Melt butter in a medium saucepan. Saute garlic
and onions until well-cooked.
2 Add bacon and cook for 7 minutes.
3 Add sun-dried tomatoes, canned tomatoes,
marjoram, oregano, and orange zest Boil then
simmer For 20 minutes,
4 Add Finely chopped basil and red pepper
Flakes. Simmer for another 10 minutes.
5 Adjust seasoning. Pour in extra virgin olive oil.
6 Toss in cooked pasta and transfer to a serving
platter. Top with freshly grated Parmesan cheese
and basil.
." ..................................... .............................. .

;' ':
Cook the pasta sauce 3 days in advance
and store, covered, in the refrigerator.
When ready to serve, reheat sauce and
toss in cooked pasta,
. .
............................................................................
Cold Capellini Salad
This Mediterranean-inspired salad is a deliciously
refreshing prelude to a rich, decadent meal.
Serves 12 to lS Prep Time 30 minutes Cooking
Time 15 minutes
fresh plum tomatoes, peeled, seeded,
chopped
cup coarsely chopped basil leaves
3 tablespoons red wine vinegar
10 black olives. cut into rounds
12 green olives, cut into rounds
113 cup canned artichoke hearts, quartered
Y2cup red bell pepper, cut into thin strips
1 can anchovies, mashed into a paste
450 grams angel hair or capellini pasta,
cooked according to package directions
and drained well
Y.l: cup extra virgin olive oil
1 Combine tomatoes, basil, red wine vinegar,
black and green olives. artichoke hearts, and red
bell pepper. Marinate for an hour. Add anchovies
and mix well.
2 In a bowl. place pasta and add enough oil to
coat. Toss in tomato mixture. Let stand For 5
minutes before serving.
......... .. ................................ .. ... ..... .. ..... ....
Prepare the tomato mixture up :
to I day in advance. Store in the ;
refrigerator until ready to use. 1
. .
...........................................................
Everyday PUla J Yummy 31
Roasted Squash and Ricotta Cheese Ravioli
with Sage Butter
Inspired by Mario Batali. this raviol i is rich and rustic. A few arugula leaves or frisee lettuce will help
offset the decadence of this appetizer.
Makes 6 pieces Prep Time 40 minutes Cooking Time 30 minutes
For the filling
200 grams squash, cut into l-inch cubes
-4 tablespoons olive oil, divided
1 (2S0-gram) tub ricotta cheese
Yz cup Parmesan cheese, grated, plus more
for sprinkling
11 (3- to 4-inch) sheets round wanton
wrappers
6 egg yolks from small chilled eggs (eggs
must be cold so yolks are less likely to
b ok)
Y2 cup unsalted butter
1 bunch sage leaves
, Preheat oven to 400"F.
2 Mix squash in a bowl with 2 tablespoons olive
oil. Spread squash cubes on a baking sheet. Bake
until tender: 10 to 15 minutes.
3 Make the filling: Place baked squash in a Food
processor and drizzle with remaining olive oil.
Blitz until squash turns into a smooth paste. Add
ricotta and Parmesan cheeses. Blitz until well
combined. Transfer to a bowl and set aside.
4 Assemble the ravioli: Prepare wanton
wrappers. laying down 6 pieces. Mound equal
portions of filling on each wrapper. about 4
tablespoons. and make a weU in the middle of
each mound. large enough to nestle a yolk.
Gently place 1 yolk in each well. Brush the edges
of the wanton wrapper with water. Gently cover
with another wonton wrapper, aUowing as little
air as possible inside the raviol i before pressing
down the edges to seal. Transfer ravioli to a well-
Roured baking tray; set aside.
S Bring a stockpot with water to a roUing boil.
6 In a separate saute pan. melt butter and gently
fry sage leaves on medium heat For about 5
minutes. Remove the sage leaves from the pan;
turn off heat.
7 When water is boiling. gently sli p in ravioli.
2 pieces at a time. Cook until al dente: 3 to 4
minutes.
8 Transfer ravioli to individual plates. drizzle wi th
sage butter. top with sage leaves. and sprinkle
with Parmesan cheese.
Everyday Pasta I Yummy 33
Spiced Shrimp, Chorizo, and Sun-dried Tomato Pasta
Sun-dried tomatoes give this delectable pasta dish a rich and intense Aavor.
Pair it with a good bottle of wine for an instant gourmet meal.
Serves 3 to 4 Prep Time 20 minutes Cooking Time 10 minutes
12 pieces medium shrimp, peeled and
deveined with tails left on
1 teaspoon Spanish paprika
% teaspoon salt, plus extra for seasoning
1;4 teaspoon pepper, plus extra for seasoning
% cup olive oil, divided
1 cup (about 150 grams) finely chopped
Spanish chorizo or any fresh spicy sausage
30 cloves native garlic, peeled
~ cup chopped shallots
,Yz tablespoons tomato paste
% cup dry white wine
1 cup sliced sun-dried tomatoes (oil-packed
or dried form soaked in warm water)
4 pieces canned artichokes, sliced lengthwise
(optional)
V2 cup all-purpose cream
150 grams linguine, spaghetti, or fettuccine
noodles, cooked according to package
directions
chopped parsley for garnish (optional)
3-4 Yummy I Everyday Pasta
1 Season shrimps with paprika and !4 teaspoon
each salt and pepper. Set aside.
2 In a medium saucepan. heat 1 tablespoon of
oil. Saute chorizo until lightly browned. Set aside
chorizo but leave the oil in the pan.
3 Using the same pan, fry shrimp in batches unt il
cooked on both sides. Set aside. Add remaining
oi!' Saute whole garlic doves over low heat until
light brown and tender, about 5 to 6 minutes.
Add shallots and saute over medium heat until
fragrant. about 1 minute.
4 Add tomato paste and cook for 30 seconds.
Add wine and let it reduce to one-third. Stir in
sun-dried tomatoes. artichokes. cooked chorizo.
and cooked shrimp; mi x wei!. Over low heat. add
cream and mix wei!. Season with salt and pepper.
Add cooked noodles and combine thoroughly.
Transfer to a serving platter or individual dishes
and sprinkle with chopped parsley.
White Chocolate Penne
with Pistachios and Goat
Cheese
Give pasta a unique and slightly sweet twist by
throwing in some white chocolate. This addition
gives it a delicious. creamy, sweetsavory note
that's worth a try.
Serves 2 to 3 Prep Time 10 minutes Cooking
Time 15 minutes
water for boiling pasta
1 cup wine
2 tablespoons rock salt
1 (300 gram) pack penne
half a sliced onion
For the sauce
Yz cup
2
V3 cup fresh milk
salt and white pepper to taste
V1 cup melted white chocolate
chopped pistachios and finely grated dark
chocolate for garnish
, Cook the11asta: Combine water with wine
and rock salt. uncooked penne and half an
onion. and set aside.
2 Make , heat goat cheese.
cream mi lk until melted.
Season with and white pepper. Remove from
heat.
with pistachios and
AngA
Dn
'3.sta with
Take a break from fresh tOl"Mtoes and i
relish the intense tang and fruity sweetness of
sun-dried tomata. 1n this lively pasta dish.
Serves 2 to 3 Prep Time 15 mi nutes Cooking
,..,_1'hne 4S minutes
Y.z cup olive oil , divided
11-2 heads garlic, chopped
300 grams sundried tomatoes in oil,
chopped
12 pieces green olives stuffed with anchovies
(or plain g .... n olives). sliced lengthwise
5 pieces fresh button mushrooms. chopped
finely
pi.oces Gap"" in vinegar, drained
cup) tomato paste
1S',a, cooked according
until gold.;:; br,own, Add sun,dr.
saute garl ic
olives. mushrooms. and capers:
2 Add tomato paste and cook for
mi nutes. Add the remaining olive oil and basil.
Mix we ll. Toss in cooked pasta. Season.
I Yummy J7







,




























~








Creamy Prawn Cannelloni
These prawn and rieotta bundles are wonderfully decadent and gratifying.
Everyone will surely ask for second helpings!
Serves 6 to 8 Prep Time 35 minutes Cooking Time 1 hour and 10 minutes
For the filling
1 tablespoon olive oil
2;J cup chopped onion
1;3 cup chopped bacon
2 teaspoons minced garlic
4 teaspoons tomato paste
Y3 cup white wine
450 grams prawns, peeled, deveined, and
chopped
3 tablespoons chopped fresh basil
V4 teaspoon chili pepper flakes
11/3 cups ricotta
V2 cup grated Parmesan cheese
salt and freshly ground black pepper
1 large egg, beaten
1 (240-gram) box cannelloni or manicotti
shells
2 (aOO-gram) cans Italian-style spaghetti
sauce
1 cup all-purpose cream
salt and freshly ground black pepper
Y.z cup grated Parmesan cheese
1 large egg, beaten
1 Make the fi ll ing: Heat oil in a medium frying
pan or wok. Saute onions and bacon, and cook
until onions are translucent, about 4 minutes.
Add garlic and saute for 30 seconds.
2 Add tomato paste and wine. and stir well.
Cook until half of the wine has evaporated.
3 Add prawns and cook just until pink. about 2 to
3 minutes. Add basil and pepper Aakes. Mix well
and remove from heat. Spread on a baking sheet
or rectangular pan to cool; set aside.
4 Preheat oven to 350F.
5 Cook cannelloni according to package
directions. Set aside.
6 Make the sauce: Heat spaghetti sauce in
a large pot. Add cream and season to taste.
Remove from heat and set aside.
7 Finish preparing the filling by combining the
ricotta, Parmesan cheese, and the cooled prawn
mixture. Mix well and adjust seasoning to taste.
Fold in the beaten egg.
a To assemble, butter a 13x9x2-inch rectangular
baking dish. Spread about 1 cup of tomato sauce
on the bottom of the dish.
9 Stuff the cooked cannelloni with about 14 cup
prawn filling per shell. Arrange on the baking
dish, lined up in one row. Pour remaining tomato
sauce over the cannell oni and cover tightly with
foil. Bake for 30 to 45 minutes.
10 Remove foil cover and sprinkle with remaining
Parmesan cheese. Continue baking until cheese
has melted and lightly browned, about 10 to
15 minutes. Alow to rest for 10 minutes before
serving.
Everyday Pasta I Yummy :59
Pasta al Nero di Seppia (Pasta in
Squid Ink Sauce)
Squid ink adds a briny Ravor to this dark and dramatic dish.
Serves 4 Prep Time 20 minutes Cooking Time 20 minutes
750 grams squid, cleaned, tentacles removed.
and ink sacs reserved
2 tablespoons water
1'!.7 tablespoons olive oil
2 tablespoons chopped parsley
2 teaspoons minced garlic
grated zest of 1 lemon
Y2 cup chopped onion
Y2 cup white wine
1 (400-gram) can crushed tomatoes
Y.z cup dam juice. vegetable stock, or
chicken stock
salt, freshly ground black pepper, and chili
flakes to taste
300 grams linguine, cooked according to
package directions
, tablespoon chopped parsley for garnish
(optional)
1 Slice squid into rings and set aside. Collect the squid ink from
the sacs by gently puncturing the sacs and squeezing out the ink
into a small bowl. Mix in 2 tablespoons water; set aside.
2 In a medium skillet, heat oil. Saute squid rings until cooked.
about 1 to 2 minutes. Set aside.
3 In a small bowl. mash together the parsley, garlic and lemon
zest. Using the same pan, saute onions until translucent. Add the
parsley mixture and saute until fragrant.
4 Deglaze pan with white wine. Cook wine until reduced by half.
Add crushed tomatoes and clam juice or stock. Bring to a boil.
5 Add squid ink and mix well. Simmer over low heat for 10 minutes
or until tomatoes are fully cooked and the sauce has slightly
thickened. Season to taste with salt. pepper, and chili Rakes.
6 Toss in cooked linguine and mix well. Transfer to a serving platter
and garnish with chopped parsley if desired.
-40 Yummy I Everyday Pa&ta
... ..... .......................................
{ '\
: :
! Instead of fresh squid 1
: ink. you can also use two ~
,
: sachets of store-bought .
squid ink (available .
at Terry Selection).
However, the taste of
store-bought squid ink

;

,
is much milder.

\ ~
.... ................................. .. .....
" ' ' ' ' ' a y P ~ ' ' ' I Yummy 41
ht Stuff
Who says pasta Shes have to be heavy and hearty
all the tune? Take a walk on the light side with these
healthy, good-far-you recipes.
42 Yummy I Everyday Pasta
'eek Chicken Pasta Salad
Looking for lean and healthy dishes? Tum to Greek cuisine! This throw-it-together salad comes with a
yogurt-based dressing that's refreshingly light
Serves 4 Prep Time 20 minutes Cooking Time 1 hour and 10 minutes
th rising
1 (US-gram) container plain yogurt
1Yz tablespoons mayonnaise
1 tablespoon lemon juice
}2 ... ,_ mIncH gAllic
twllpoon ground orwgeno or to taste
}2 dried thyme or to _
1
1
1
1
150
olive oil
sauc:a
1fqukI IIXllng
Rleb
, cooked OCCOfding
sliced in half
ch ....
1,4 cup sliced roasted red bell pepper
(op';on.l)
% cup sliced pitted black olives
1 Make the dressing: Whisk all the ingredients
together until well combined. Season to taste
with salt and pepper. Set aside in the refrigerator
until ready to use.
2 Prepare the chicken: In a bowl. mix together
the lemon juice, Worcestershire sauce, liquid
seasomng. and sugar. Add chicken fillets and
marinate In the refrigerator for at least 8 hours.
3 Heat oil in a skillet and pan-fry the chicken for
6 to 8 minutes or until cooked through. You may
also grill the chicken using an indoor griller or
over hot coals. Slice into strips or cubes.
4 1n a large bowf, mix together the cooked
noodles and dressing to coat the
noodles. Mix In the of the ingredients and
chicken. Serve while chicken is hot.
-
Everyday Pasta I Yummy 41
Seafood Pasta
By cooking each kind of seafood separately, an intense seafood flavor base
develops in the pan. which then infuses the pasta. Aside from fantastic flavor.
this also ensures that each component is cooked perfectly.
Serves 4 Prep Time 20 minutes Cooking Time 40 minutes
olive oil
6 doves garlic, chopped finely
1 white onion, chopped
1 teaspoon Italian seasoning
Y2 teaspoon paprika
300 grams shrimp or medium prawns, peeled
with tails left on, heads removed and set
aside
sea salt and freshly ground black pepper
% kilo squid, cleaned thoroughly, ink sacs
removed, and cut into rings
300 grams fish fillet, cut into bite-size pieces
1 (BOO-gram) can chopped tomatoes
300 to 400 grams linguine
Y2 kilo clams, soaked in a bowl of salt water to
get rid of sand, shells scrubbed
1 bunch basil, leaves picked, plus more for
garnish
1 Heat a few generous glugs of olive oil in a
skillet or pot that can hold all your ingredients.
When oil is hot. add garlic and onions. and saute
until the onion is soft and translucent. Add Italian
seasoning and paprika; stir. Cook until fragrant.
2 Remove onions and garlic from the pan; set
aside. Add a little more oil if the pan looks dry.
Season shrimp with salt and pepper. When oil is
hot. add shrimp to the pan. along with the heads.
Cook for a couple of minutes. turning once. and
remove from the pan once shrimp turns orange.
Discard heads or freeze them for making stock.
3 Season squid with salt and pepper. Add to the
pan and cook until the pieces turn opaque and
"" Yummy I Everyday Pasta
their ends curl. about a minute or less. Remove
from pan and set aside.
4 Season fish with salt and pepper. Add a little
more oil to the pan if needed so fish does not
stick. Fry fish until golden on both sides. Remove
from pan and set aside.
S Return the onion-garlic mixture to the pan and
let this sizzle again. Add tomatoes, black pepper.
and a swirl of olive oil and stir, making sure to
scrape up all the seafood bits left in the pan.
Simmer. stirring occasionally. until some of the
liquid has evaporated and the sauce is thick and
pulpy, around 15 to 20 minutes.
6 While the tomato sauce is simmering, cook
linguine according to package instructions.
Reserve some pasta water before draining and
setting aside.
7 Place dams in the tomato sauce and cover
with a tight-fitting lid. Let this cook for about 5
minutes. shaking the pan once or twice. Uncover
and check if dams have opened. Discard any
clams that haven't.
8 Taste tomato sauce and adjust seasoning,
adding salt and pepper to taste. Add the rest of
the seafood and toss gently. coating the seafood
in the sauce and warming them up. If the sauce
looks too dry. add some of the pasta water and
swirl to incorporate. Add basil. setting aside
some for garnish. Toss again and take the pan off
the heat.
9 You can mix your pasta noodles with the
sauce in the pan or choose to serve it separately.
Garnish with extra basil leaves.
........................................................
~ . ~
: :
Although the shrimps in this
. dish aren't served with the
heads intact. they are still
cooked along with the shrimps
as they carry a lot of flavor.
Save the cooked heads in a
resealable plastic bag in the
freezer to make stock.

. .
.............................................................
Breaded Spanish Sardines
with Garlic-Basil Pasta
Simple yet divine. the wonderful flavors of
sardines, basil, and garlic stand out beautifully in
this dish. The addition of crunchy breadcrumhs
makes it even more delightful.
Serves 3 Prep Time 5 minutes Cooking Time
15 minutes
1 (5.S-ounce) bottle Spanish sardines in oil,
oil reserved
1,4 cup Japanese breadcrumbs
2 tablespoons minced garlic
handful of fresh basil , chopped
1,4 cup water
250 grams penne or pasta of choice, cooked
according to package directions
salt and pepper to taste
chili flakes, to serve (optional)
46 Yummy I
1 In a bowl. mix t
the breadcrumbs.
of sardine oil with
",,' of the oil into a
saute pan and heat over medium heat Gently
coat sardines in breadcrumbs then fry lightly, just
until breadcrumbs are crisp. Set aside.
2 In the same pan, saute garlic until lightly
browned. Add 4 chopped basil leaves
water. Toss in noodles and mix until
with salt and pepper. Add remaining
basil; toss to combine.
serve, transfer to a serv,g
fried sardines and sprinkle with
desired.
Tomato Rigatoni
To add more depth in Ravor without adding a
lot of fat. we recommend adding strips of grilled
vegetables like eggplant. zucchini, and red bell
pepper to the dish.
Serves 4 Prep Time 5 minutes Cooking Time
15 minutes
1 (300-gram pack)
500 grams ripe 'o,na'ot"
1 large onion
1 cup tomato sauce
salt and pepper to taste
Y2 cup fresh basil (chiffonade)
Parmesan cheese and extra basil, to serve
1 Cook ri gatoni according to package di rections;
set aside.
2 In a food processor or blender, combine
tomatoes and onion; puree. Transfer the pureed
mixture to a saucepan, add tomato sauce, and
simmer for about 10 minutes.,6dd water to
prevent the sauce as
needed.
3 Add fresh basil: tum Toss in cooked
riga toni. Sprinkle with cheese and basil.
. . . . . .
around, try this recipe
w;th EI Real Quick-Cook Curly
twisty little shapes
more of the delicious sauce
in their nooks and crannies. Plus, it
cooks in just fi ve mi nutes-great for
days when you're pressed for time.
. . . . .

~
Chicken-Mushroom Pasta Salad
To create a vegetarian dish. double the amount of mushrooms. do away with the chicken.
and add 1 teaspoon ginger juice to the dressing.
Serves 4 to 6 Prep Time 45 minutes. plus 30 minutes inactive time Total Cooking Time 20 minutes
For the salad dressing
2 teaspoons mustard
1,4 cup naturally fermented coconut vinegar
1,4 teaspoon freshly ground white pepper
3 tablespoons naturally Fermented soy sauce
3 tablespoons Greek yogurt or sour cream
3 tablespoons mayonnaise
scant ~ cup corn or canola oil
For the chicken
2 teaspoons fresh ginger juice squeezed from
grated ginger
1 tablespoon soy sauce
3 doves garlic, chopped finely
2 tablespoons plain Greek yogurt,
unsweetened
250 grams boneless, skinless chicken breast.
cut into %x1-inch fine strips
2 tablespoons canola oil
% cup white onion, chopped finely
sea salt and white pepper to taste
pinch of chili flakes (optionaQ
For sauteing of mushrooms
2 tablespoons canola oil
2 doves garlic, chopped finely
Y2 cup dried shiitake mushrooms. rehydrated
in warm water for 15 minutes, squeezed
dry and sliced into strips
sea salt and white pepper to taste
pinch of chili flakes (optionaQ
250 grams cooked farfalle (bowtie) pasta or
spiral pasta
11;3 cups frozen green peas, cooked in
simmering water for 2 minutes to soften
1;3 cup red bell pepper, diced finely
1,4 cup black olives, sliced into rings
1;3 cup spring onions, chopped finely
1,4 cup flat or curly parsley, chopped coarsely
1,4 cup toasted peanuts, chopped coarsely
1 Make the salad dressing: In a small mixing
bowl, combine mustard, vinegar, pepper, and
soy sauce. Mix in yogurt and mayonnaise. Add
oil gradually and according to taste. For a more
tart dressing, add less oil. Season with salt and
pepper to taste; refrigerate.
2 Prepare the chicken: In a medium bowl. mix
ginger juice, soy sauce, garlic. and yogurt. Add
chicken and marinate for 30 minutes.
3 In a heavy-bottomed pan, heat oil and add
onion: saute for 1 to 2 minutes. Add chicken
and saute for about 5 minutes or until chicken is
golden: season with salt and pepper and a pinch
of chili Rakes, if desired. Remove from heat: set
aside.
4 Prepare the mushrooms: In the same pan,
heat oil and add garlic; saute until golden. Add
mushrooms and saute until browned: season with
salt, pepper, and chi li flakes, if desired. Add
mushrooms to cooked chicken.
5 Assemble the salad: In a salad bowl. combine
cooked pasta, chicken-mushroom mixture.
and peas. Toss with as much salad dressing
as needed. Refrigerate for at least 2 hours or
overnight before serving. Sprinkle with bell
pepper, black olives, spring onions. parsley. and
toasted peanuts before serving.
Everyday Pasta I Yummy 49
Linguine with Shrimp and Stir-fried Vegetables
Avoid the morning rush by prepping all the ingredients and cooking the noodles the night before. To
save even more time, blanch the baby corn and cauliflower in advance. Stir-frying will be a whole lot
quicker with the pre-cooked veggies.
Serves 4 Prep Time 12 minutes Cooking Time 17 minutes
2 tablespoons vegetable oil
2 doves garlic. minced
1 medium onion, chopped
1 teaspoon grated ginger
1 red bell pepper, seeded and sliced into lYz-
inch strips
1 stalk celery, sliced diagonally into Yz-inch
pieces
6 pieces baby corn
1 cup cauliflower florets
16 pieces medium shrimp, peeled with tails
left on
2 tablespoons oyster sauce
1 teaspoon sugar
200 grams linguine, cooked according to
package directions
50 Yummy I Everyday Pasta
1 tablespoon cornstarch, dissolved in Yz cup
water or chicken stock
3 leaves Baguio pechay, chopped
salt and pepper to taste
Yz teaspoon sesame oil
1 Heat oil in a wok. Saute garlic, onions, and
ginger until fragrant. Add red bell pepper. celery.
baby corn, and cauliAower; cook For 1 minute or
until almost tender.
2 Add shrimp and cook just until they turn pink.
Season with oyster sauce and sugar.
3 Add cooked pasta and dissolved cornstarch:
mix well. Toss in Baguio pechay and season to
taste with salt and pepper. Drizzle with sesame
oil and toss.
Cold Tuna Spaghetti
Salad
Using sour cream instead of the usual
mayonnaise. this tuna salad tastes lighter and has
just the right amount of tang.
Serves 6 Prep Time 10 minutes Cooking Time
10 minutes
1 cup sour cream
1 teaspoon salt
2 teaspoons sugar
1/.4 teaspoon white pepper
1 small onion, minced
1 (lBO-gram) can tuna in brine, drained
3,4 cup diced cucumber
3,4 cup diced tomato
1 (234-gram) can pineapple tidbits, drained
250 grams spaghetti, cooked according to
package directions
chopped fresh dill (optional)
basil leaves for garnish (optional)
1 In a bowl, mix together sour cream, salt. sugar.
and pepper. Add onions and mix.
2 Add the rest of the ingredients: toss well. Add
fresh dill, if desired . .......
3 Chill. Transfer to a serving dish arid garnish
with basil leaves. if desired.
Sardine and Fennel
Linguine
Sardines are packed with lots of good-for-
you vitamins and minerals. I I i iQthis
health-friendly fi sh shouldn't be too
especially when it's tossed in this pa"t. c
Serves 4 Pro",
10 minutes
250 grams linguine
2 tablespoons olive oil
, medium yellow oni on, chopped
" tablespoon fennel seeds, crushed
3 cloves garlic, crushed
I sardines in olive oil (plain or spicy)
cup diced tomatoes
juice of 1 lemon
!4 cup freshly grated Parmesan cheese
IMf Nd pepper flakes, optional
sprigs for garnish
1 Bring a large pot of Ii water to a
boil. Add pasta and 8 minutes.
2 'vYhile the pasta , heat olive oil in a
skil1"Aover medium onion and fennel
seeds. Add garlic until fragrant. Stir in
the sardines with L Add diced tomatoes.
When the heated through. reduce
heat to low and until the ~ t a is ready.
Wl,en the pasta is almost done. drain and add
sauce. Cook with the sauce for
minul'. to let noodles absorb the
oyer
pasta. Divide ont"
Parmesan cheese
Roasted Pumpkin Cannelloni
Can something so decadent be nutritious as well? With this dish, the answer is a resounding yes.
Serves 5 Prep Time 20 minutes Cooking Time 30 minutes
For the filling
1 kilo pumpkin, peeled and sliced into 2-inch
cubes
1 teaspoon salt, divided
Yz teaspoon pepper, divided
vegetable oil for drizzling
1 large roasted red bell pepper, seeded and
diced
3 cloves garlic, minced
1 egg, beaten
Y.! cup grated Parmesan cheese
Y.z cup breadcrumbs
1 cup pechay (green part only) or spinach,
blanched and chopped Finely
% cup chopped fresh basil
10 tubes cannelloni pasta, cooked according
to package directions
For the cheese sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup cream
Y.z cup grated Cheddar cheese
Yz teaspoon mustard
dash of nutmeg
salt and pepper to taste
54 Yummy I Everyday Pasta
% cup grated mozzarella cheese
Yz cup grated Parmesan cheese
4 tablespoons frozen butter
1,4 cup chopped fresh basil
1 Place cubed pumpkin on a baking sheet. Roast
in a preheated 380F oven for 2S minutes or
until tender. Remove from oven and mash until
smooth. Season with Y2 teaspoon salt and !4
teaspoon pepper. and drizzle some vegetable oil
over all of it.
2 In a large bowl. mix together the mashed
pumpkin and the rest of the ingredients for
the filling. Season with remaining salt and
pepper; mix well. Fill each cannelloni tube with
pumpkin filling. Arrange on a buttered 9x13-inch
rectangular baking dish. Set aside.
3 Make the cheese sauce: Melt butter in a
saucepan. Add flour and cook for 30 seconds.
Gradually add milk while stirring constantly. Add
cream. cheese. mustard. and nutmeg. Season
with salt and pepper. Continue cooking until
cheese has melted and the sauce is smooth.
4 Pour cheese sauce over cannelloni. Top with
mozzarella and Parmesan cheeses. Grate butter
over cannelloni. Sprinkle with chopped basil.
Bake in a preheated 380F oven for 2S minutes
or until cheese is brown and bubbly.
- '-
Everyday Pasta I Yummy 5S
, I
56 Yumf!1Y I EwrvdAy.,..
~ 'I I Y-
Mushroom Herb Ragout Lasagna
A medley of five different herbs takes this savory vegetarian dish up several notches.
It's packed with so much flavor, we promise you won't miss the beef.
Serves 4 Prep Time 20 minutes Cooking Time 1 hour and 10 minutes
4 tablespoons olive oil, divided
1 cup white button mushrooms, quartered
1 cup brown mushrooms, quartered
, cup oyster mushrooms, quartered
2 stalks leek, minced
2 white onions. minced
4 stalks celery, minced
3 garlic doves, minced
Y2 cup white wine
4 cups (about 1 kilo) canned whole tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
2 tablespoons chopped thyme
, Y2 tablespoons chopped rosemary
salt and pepper
l Yz cups all-purpose cream
6 pieces cooked lasagna sheets (cooked until
al dente, no more than 8 minutes)
1 cup grated mozzarella cheese
Y2 cup grated Parmesan cheese
1 Preheat oven to 430F. In a saute pan. add 2
tablespoons of oil and brown the mushrooms
for about 3 minutes. Remove the mushrooms.
add the remaining oiL and saute the leeks.
onion. celery. and garlic for 2 minutes. Add the
mushrooms again. Cook for 1 minute. stirring to
mix. then pour in wine.
2 Add the tomatoes and the herbs. Season with
salt and pepper. Lower heat and simmer for 10
minutes. Add cream and continue to cook for
another 5 minutes. seasoning as needed.
3 In a 15x8-inch ovenproof dish, lay 3 lasagna
sheets. Pour half the mushroom ragout to cover
the pasta sheets. Lay 3 more sheets on top and
pour the remaining ragout over them.
4 Top with the cheeses and bake. covered. for
about 30 minutes. Uncover and bake for another
15 minutes or until brown. Garnish with chopped
parsley.
Everyday Pasta I Yummy 57
:'asy, Jetable Minestrone
This simple recipe is a one-pot wonder and a hearty meal all on its own.
Serves 4 Prep Time 20 minutes Cooking Time 20 to 30 minutes
112 tablespoon olive oil
Y3 cup chopped bacon
"'h cup chopped onion
1 celery stalk, chopped
1 medium carrot, chopped into "'h-inch cubes
15 pieces green beans, sJiced into Y.z -inch
pieces
1 (400-gram) can diced tomatoes
3 ps chicken or vegetable stock
aspoon dried thyme
yl.ol
and ground black pepper to taste
cup cannellini or any white bean
~ medium zucchini , chopped into Y.z-inch
cubes
1 cup cooked elbow macaroni
freshly grated Parmesan cheese to serve
(optional)
basil sprigs for garnish (optional)
1 In a medium stockpot. heat oil and cook
bacon until brown. Add onions and saute until
translucent. Add the celery, carrots, and green
beans and saute for 30 seconds.
2 Add diced tomatoes, stock. dried thyme. and
bay leaf. Bring to a boil and reduce to a simmer.
Cook for 15 minutes or until vegetables are
tender. Season to taste with salt and pepper.
3 Add beans and zucchini and cook for another
5 minutes. Add the cooked elbow macaroni and
mix well. Adjust seasoning. Discard bay leaf.
4 Upon serving. top each bowl with grated
Parmesan cheese and garnish with basil sprigs,
if desired.
Everyday Pasta I Yummy S9


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Pasta Chorizo and
Mushroom
This high. fiber pasta is also packed with a ton of
Aavor. plus a little zing that your fami ly will surely
love,
Serves 2 Prep Time 20 minutes Cooking Time
15 minutes
1 tablespoon chopped onion
1 teaspoon chopped garlic
3 tablespoons olive oil
, tablespoon chopped roasted red bell pepper
Y.z cup chorizo Bilbao or Pamplona
1A cup sliced button mushrooms
1 teaspoon paprika picante or Bilbao
dash of cayenne pepper
, tablespoon brandy
200 grams tricolor high-fiber pasta, cooked
according to package directions
1 teaspoon shredded basil, plus more for
garnish
salt and pepper to taste
Parmesan shavings for garnish
1 Saute onions and garlic in ol ive oil. Add roasted
bell pepper, charizQ. and mushrooms. Add
paprika picante and cayenne pepper. Finish with
brandy. Toss in pasta and basil. Season with salt
and pepper.
2 Garnish with basil and Pa,cm,,,an.
.... , .............. , ............................. , .... , ..

Here's a healthier alternative:
Use tuna chunks in place of
chorizo to go easy on the
cholesterol. Also, don't be
afraid to double the paprika
for double the fun.
..

., .......................... . ........................... ,.
Creamy Shrimp and
Asparagus Pasta
Succulent shrimp and crunchy asparagus spears
are a winning combination in this pasta dish.
Serves 5 to 7 Prep Time 18 minutes Cooking
Time 15 minutes
1 (SOO-gram) pack linguine
, tablespoon oil
2 tablespoons minced garlic
1 medium onion, minced
1A kilo large shrimp. peeled and deveined
1 (2Sa-gram) pack all-purpose cream
1 (300-gram) can cream of mushroom soup
% cup milk
1 chicken
salt and
Yo kilo
1 In a large pot.
directions. Drain
2 Heat oil in a
over cooked
cheese on top

Summer Tomato Penne
Scientific studies have proven that tomatoes and their high Iycopene content offer a wealth of health
benefits such as the prevention of cancer and heart disease. This recipe allows the tomatoes to be
heated (increasing the bioavail ability of Iycopene) but leaves a bit of texture in the tomatoes. unlike
when they are made into a sauce.
Serves 4 to 6 Prep Time 20 minutes Cooking Time 20 minutes
400 grams penne or any short pasta
7 tablespoons olive oil, divided
1 medium onion, chopped finely
400 grams fresh tomatoes, peeled and
chopped, or canned tomatoes, peeled
2 tablespoons tomato paste
1 fresh bird's eye chili (siling Jabuyo)
sea salt and pepper to taste
150 grams Rizal Dairy Farms mozzarella, cut
in half, or kesong puti, diced
70 grams black olives, sliced into rounds
1 tablespoon fresh basil , chopped
1 Cook the pasta: In a stockpot. bring water to
a boil. add salt. and cook pasta until al dente.
Remove from heat. drain well. return to pan. and
mix in 2 tablespoons olive oil.
2 1n a saucepan or nonstick frying pan. heat 5
tablespoons olive oil. then add onions and saute
until translucent. Add tomatoes and cook for 1 to
2 minutes just to soften. Add tomato paste, chili.
and season with salt and pepper.
3 Transfer to pot with pasta, add mozzarella or
kesong puti. and heat over low heat. Add black
olives and basil leaves: mix well. Adjust seasoning
to taste. and serve immediately with a big bowl
of mixed organic greens.
Everyday Pasta I Yummy 65
Spaghettini with Shrimp
and Calamansi Drizzle
This dish is given a local twist with the use of
dayap and calamansi,
Serves 4 to 6 Prep Time 30 minutes Cooking
Time 20 minutes
For the lemon oil
Y.z cup extra virgin olive oil
zest of half a lemon
zest of half a local lime (dayap)
3 tablespoons olive oil
2 tablespoons minced shallots
2 tablespoons minced garlic
16 ounces shrimp, cleaned and peeled
1 (400-gram) pack linguine or spaghettini
noodles, cooked according to package
directions
. . .. ....
Don't scrimp when it comes
to olive oil . Using good quality
ones, like those produced in
Italy or Spain, will go a long
way in terms of Ravor.

~ cup local lime (dayap) or calamansi juice
zest of 1 lemon
salt and black pepper to taste
some fresh basil or arugula
lemon oil
1/4 cup chopped parsley
2 teaspoons chopped cilantro
1 Make the lemon oil: Mix olive oil and zest from
fruits. Steep for lS minutes. Set aside.
2 Warm olive oil in a large skillet. Add shallots
and garlic; cook for about 2 minutes. Add shrimp
to the pan and cook until pink. Add the cooked
pasta. ca/amansi juice, lemon zest, salt. and
pepper.
3 Turn off heat and throw in fresh basilar
arugula. Drizzle with lemon oil; add chopped
parsley and cilantro. Toss and serve immediately.

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Adobo Pasta
Looking for a new way to use up leftover adobo?
This pasta dish uses pantry staples and is an
absolute cinch to make.
Serves 2 Prep Time 10 minutes Cooking Time
10 minutes
oil for frying
1 cup shredded aclobo meat (pork or
chicken), divided
3 tablespoons chopped garlic
1 cup ac/abo sauce
1 cup cream
200 grams cooked penne pasta
grated Parmesan cheese, to serve
1 Fry half of the adobo meat until crisp and
brown. Set aside.
2 Brown garlic in oil; set aside.
3 Combine adobe sauce, cream, and remaining
adobo meat in a pan over medium heat. Add
cooked penne pasta and toss until warmed
through.
4 Transfer to a serving plate and top with crispy
adobo Aakes, browned garlic, and grated cheese.
Serve hot.
Stovetop Mac and Three-Cheese
You don't need an oven to make this delicious pasta dish. Whipping it up is so easy.
your kids can help, too!
Serves 5 to 6 Prep Time 10 minutes Cooking Time 30 minutes
500 grams elbow macaroni, cooked until al
dente according to package instructions
~ cup plus 1 tablespoon unsalted butter
~ cup flour
1 teaspoon salt
v.. teaspoon ground white pepper
2 cups milk
3 cups grated sharp Cheddar cheese
2 cups grated Jack cheese
Y.z cup grated Parmesan cheese
bacon bits and crushed crackers for topping
(optional)
1 In a stockpot. boil the macaroni until cooked
but still firm. Drain. melt in a tablespoon of
butter. toss qUickly. and set aside.
2 In a large saucepan on low heat. melt the
remaining butter. Stir in the Aour, salt. and
pepper. Stir well until the Aour is completely
incorporated. Using a whisk, slowly combine the
milk with the butter and Aour mixture to create a
creamy base.
3 Turn off the heat Toss in cooked macaroni and
the grated Cheddar and Jack cheeses. Toss until
the cheese completely melts into the sauce and
pasta. Add the Parmesan cheese and toss until
evenly distributed.
4 Sprinkle bacon and crushed crackers on top if
desired, and serve whil e hot
Everyday Pasta I Yummy 69
Linguine with
Tomato, and Mozzarella
Pasta is a blank canvas! This one is a classic
dish. but feel free to play around with
different ingredients to come up with exciting
combinations.
Serves 4 Prep Time 10 minutes Cooking Time
15 minutes
200 grams linguine
3 tablespoons olive oil
2 tablespoons minced garlic
1 medium onion
2 cups sliced fresh button mushrooms
or a mix of button, shiitake, and oyster
mushrooms
:;; dralned
% cup ... !
.. It and pepper
2 tablespoons chopped fresh basil
buffalo mozzarella. torn for garnish
1 Cook linguine according to package directions.
While cooking, make the sauce.
2 Saute garlic and onions in olive oil. Add
mushrooms and diced tomatoes. Pour in wine
and simmer until reduced.
3 Season with salt and pepper to taste and add
basil. Toss in cooked pasta, adding some water if
the sauce is too thick.
4 Transfer to a plate and top with fresh
mozzarella.
Baked Ziti with Italian
Sausage and Peppers
Make big batches of the sauce in advance-it'll
come in handy when your family is hungry and
you're pressed for time.
Serves 8 Prep Time 10 minutes Cooking Time
40 minutes
For the sauce
3 tablespoons olive oil
% cup chopped onions
, tablespoon chopped garlic
1;3 cup chopped red bell pepper
1;3 cup chopped green bell pepper
400 grams Italian sausage, casing removed
and crumbled
Y.z cup sliced mushrooms
, (400-gram) can crushed tomatoes
2 cups tomato sauce
1 tablespoon Italian seasoning
2 teaspoons liquid seasoning
salt, sugar, and freshly ground black pepper
to taste
pepper flakes to taste (optional)
400 grams penne pasta, cooked ""Q
package directions
1 Y.z cups grated
% cup grated
Make the sauce in advance
and keep tightly covered
in the refrigerator for up to
three days, or freeze for up
to two weeks.
1 Make the sauce: In a medium saucepan, heat
oil and saute onions unti l translucent. Add garlic
and saute for 30 seconds. Add bell peppers and
let cook for another half a minute.
2 Add sausage and let cook until beginning to
brown, about 2 minutes. Add mushrooms and
mix well.
3 Add crushed tomatoes. tomato sauce, and
Italian seasoning. Bring to a boil. Lower heat and
simmer, covered, for 10 minutes.
4 Season with liquid seasoning. salt, sugar. black
pepper, and pepper nakes. Mix well and let cook
for another minute.
S Toss the cooked pasta with sauce. half of the
grated mozzarella. and half of the Parmesan
cheese. Transfer pasta to a 9x13-inch baking
dish. Sprinkle with remaining mozzarella and
Parmesan cheese.
6 Bake until cheese has melted and lightly
browned in a preheated 37S
o
F oven, about 20
minutes.

Caesar Salad Pasta
Don't skip the step that requires you to cook the egg yolks in some of the hot pasta water-this kills the
microorganisms present in raw eggs. The heat of the pasta will also cook the egg yolks further. making
a nice creamy sauce.
Serves 5 to 6 Prep Time 20 to 25 minutes Cooking Time 20 minutes
'Y2 tablespoons finely chopped garlic
Yl cup extra virgin olive oil
4 anchovy fillets, mashed
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 tablespoon lemon juice
Yz cup reserved hot pasta water
3 egg yolks
450 grams spaghetti, freshly cooked until Oil
dente
1 small head Romaine lettuce, washed, spun
dry, and chopped coarsely, plus more for
topping
200 grams bacon, cooked and chopped
coarsely, plus more for topping
Y2 cup finely grated Parmesan cheese or
queso de bola, plus more for topping
, cup croutons, plus more for topping
crusty bread, to serve (optional)
, Saute garlic in olive oil until fragrant but not
brown. Add anchovies and cook for 1 minute.
Add mustard. Worcestershire sauce. pepper, and
lemon juice. Set aside to cool.
2 Mix pasta water with egg yolks to sl ightly cook
the yolks.
3 Add egg yolk mixture to garlic mixture and
immediately toss into the freshly cooked pasta.
4 Add Romaine lettuce, bacon, grated cheese,
and croutons. Continue mixing until ingredients
are evenly distributed. Top with more lettuce.
bacon. cheese, and croutons. Serve immediately
with crusty bread, if desired.
Everyday Pasta I Yummy 73

Creamy Bell Pepper and
Salted Fish Pasta
This pasta dish seems unassuming. but go ahead
and take a bite-you'll find that the contrasting
Aavors of sweet yellow bell peppers, salty fish,
and refreshing orange zest will delight you to no
end.
Serves 4 Prep Time 10 minutes Cooking Time
10 minutes
1,4 cup butter
1 tablespoon minced garlic
1 large yellow bell pepper, trimmed, seeded,
and sliced into thin strips
2 cups heavy cream
3 to 4 fillets bottled salted fish or tuyo, flaked
, teaspoon grated orange zest
salt and pepper to taste
400 grams spaghetti , cooked according to
package directions
% cup freshly shaved or grated Parmesan
cheese
2 tablespoons chopped parsley
1 In a medium saucepan, melt butter then saute
garlic until fragrant. Add bell pepper strips and
cook until tender, about 1 minute.
2 Add cream and cook for about 6 to 8 minutes
or until slightly thick. Add naked salted fish and
orange zest; mix well. Season to taste with salt
and pepper.
3 Toss in cooked pasta and transfer to a serving
platter. Sprinkle with Parmesan cheese and
chopped parsley before serving.
Spicy Spinach and Garlic
Pasta
This six-ingredient dish is both healthy and tasty!
To make it more substantial, you can add canned
tuna or leftover shredded chicken to the mixture
before serving.
Serves 2 Prep Time 10 minutes Cooking Time
20 minutes
200 grams angel hair pasta
3 tablespoons olive oil
1 whole bulb garlic, chopped
1 cup fresh spinach leaves, torn into small
pieces
pinch of chili flakes
salt



, Cook pasta according to package directions;
set aside.
2 In a heavy skillet. heat olive oil and add
chopped garlic. Saute until fragrant but do not
let it brown.
3 Add spinach and saute just until wilted. Add
chili Aakes and season to taste. Toss the garlic-
spinach mixture with the pasta and serve.
. .,...,
....

Pasta with Peas and Pesto
If you have a bottle of pesta stashed somewhere
in your cupboard. dinner is never far away.
Serves 2 to 3 Prep and Cooking Time 20
minutes
250 grams short pasta like farfalle
1A to 1 cup frozen peas
1 (190 gram) bottle pesta
Parmesan cheese. to serve
1 Cook pasta and peas as per i
2 Put uncooked pasta in a bowl. Add % cup peas
peste; mix well . Add more peas
Parmesan


. .................................................................. ' .... .
You don't have to buy the _orted
pesta you see on grocery shelves. A
number of local pestos a,,' . ;,:ailable :
at the Salcedo and Legaspi weekend i
markets in Makati City. most of which
are sold by the same people who
made and bottled them. This means
you are getting a fresher product at a
lower cost.
................................ . ........................................
For the Kids
Picky eaters will happily
devour these dishes.
Bonus: they can help prepare
them, too.
80 Yummy I Everyday PUla
Sweet-Style Spaghetti
This is the spaghetti of your childhood. made slightly healthier with a few tweaks. Whether served for a
weeknight dinner or at a Sunday reunion. we guarantee it'll be a hit with kids and adults alike!
Serves 4 to 6 Prep Time 30 minutes Cooking Time 30 minutes
Y.l tablespoon corn or vegetable oil
1 tablespoon butter
Yz cup finely chopped onions
Yz cup finely chopped carrots
Yz cup finely chopped celery
1 tablespoon minced garlic
250 grams ground round
250 grams ground pork
2 bay leaves
7 pieces Vienna sausage, diced
2 cups sweet-style tomato sauce
Y.z cup water, chicken stock, or vegetable
stock
Yz teaspoon liquid seasoning or to taste
salt and freshly ground black pepper to taste
350 grams spaghetti noodles, cooked
according to package directions
Vi cup grated quick melting cheese
1 In a medium skillet. heat oil and melt butter.
Add onions, carrots. and celery; cook until
vegetables are tender. Add garlic and saute until
fragrant.
2 Add ground round. ground pork. and bay
leaves. Brown the meat for about 10 minutes.
Halfway through cooking. add the Vienna
sausage: mix well. Remove the excess oiL
3 Pour in tomato sauce and water or stock; mix
well. Let meat mixture simmer over low heat for
8 to 10 minutes. Season with liquid seasoning.
salt. and pepper. Continue to cook for 1 to 2
minutes.
4 When ready to serve. toss pasta with meat
sauce until well combined. Top with grated
cheese or serve cheese on the side.
Everyday Pasla I Yummy 81
Italian Meatballs in Marinara Sauce
Double the recipe and freeze what you don't use. It's great for emergencies-stick it in a sandwich or
serve as a pasta topping.
Makes B to 10 large meatballs Prep Time 15 minutes Cooking Time 30 minutes
Yz kilo ground beef (or 14 kilo ground beef
plus % kilo ground pork)
WI cup breadcrumbs
14 cup grated Parmesan cheese
% cup milk
2 eggs, beaten well
2 cloves garlic, minced
Yz white onion, minced
Yz teaspoon dried oregano
1 teaspoon salt
1,4 teaspoon ground pepper
olive oil for frying
chopped parsley for garnish (optional)
For the basic marinara sauce
2 to 3 tablespoons olive oil
2 cloves garlic, peeled
1 can whole tomatoes
fresh basil, chopped
salt and pepper to taste
1 Prepare the meatballs: In a mixing bowl.
combine ground beef. breadcrumbs. cheese.
milk. eggs. garlic. onion. dried oregano. salt. and
pepper. Using your hands, thoroughly combine
all the ingredients. Form ground beef mixture
into large. palm-size balls. Set aside.
2 Make the marinara sauce: In a saucepan,
heat olive oil. Add garlic and saute until slightly
golden. Add tomatoes and juices and simmer on
medium-low heat for 10 to 15 minutes.
3 Meanwhile. fry the meatballs: Heat olive oil on
medium heat and brown meatballs slowly on all
sides. Once done, set aside.
4 Check the consistency of the sauce. Once it
has reduced. add fresh basil. take off heat. and
carefully place in a food processor or blender.
On low speed. coarsely blend tomatoes into
a chunky-smooth sauce. Return sauce to the
saucepan over medium heat and season with salt
and pepper.
s Place meatballs in the sauce and allow to cook.
covered. on low heat for about 15 minutes.
6 Garnish with parsley. if desired, and serve while
hot. Serve with pasta or rice.
Everyday Pasta I Yurn-ny 83
Tuna and Potato Chip Mac
'n' Cheese
To make this pasta dish a lot more fun. we used
crushed potato chips instead of bread crumbs.
Serves 2 to 3 Prep Time ' 5 minutes Cooking
Time 40 minutes
1 tablespoon butter
1-'3 cup chopped onions
2 tablespoons Aour
2 cups milk
Y2 tablespoon mustard
1 cup grated Cheddar or quick-melt cheese
, (lBO-gram) can tuna, drained
2 tablespoons chopped green onions
salt, pepper, and nutmeg to taste
145 grams elbow macaroni, cooked according
to package directions

.. ~
'V3 cup crushed potato chips
2'!h: tablespoons grated Parmesan cheese
1 Melt butter in a large saucepan. Saute onions
until translucent. Add nour and cook. stirring, for
1 to 2 minutes.
2 Add milk and whisk until smooth, then
continue whisking for about 5 minutes or until
thick. Remove from hear and add mustard.
cheese. tuna, and green onions. Mix well. Season
with salt. pepper. and nutmeg.
3 Stir in macaroni and mix well. Transfer to a
greased ovenproof dish. rhen sprinkle with
combined potato chips and grated Parmesan.
4 Bake in a preheated oven or turbo broiler
at 3so
Q
F for 20 minutes or until top is lightly
golden.
."'- .
1,4 cup teriyaki sauce
2 tablespoons Worcestershire sauce
1 teaspoon grated ginger
1 e2S0-gram) pack linguine. cooked according
to package directions
tenyaki sauce. and
until sauce is thidc.
smmer for 1 mirute.
toss to coat nootM
n
To make a thicker sauce, add
a tablespoon (or two) of flour
dissolved in a small amount of
hot water. Add this to the sauce
and simmer until thick.
,

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86 Yummy 1 Everyday Pasta

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... ..
- -
Instead of ground beef, you
can use leftover adobo or
kaldereta as filling. Just Rake
them and stuff as directed.
,
,
...........................................................
Stuffed Pasta Overload
Perfect for hungry stomachs, this dish combines stuffed cannelloni and meaty lasagna. complete with
the stretchy, gooey strings of delicious mozzarell a.
Serves 6 to 8 Prep Time 1 hour Cooking Time 1 hour
For the filling
1 whole bulb garlic, peeled and chopped
1 onion, chopped
500 grams lean ground beef
1 can chorizo de Bilbao, sauteed and chopped
coarsely
1 kilo bacon, diced and fried
2 (SOO-gram) packs tomato sauce
2 bay leaves
salt and pepper to taste
For the white sauce
1 cup butter
3 tablespoons all-purpose flour
l'V2 cups evaporated milk
1,4 to Y3 cup Parmesan cheese
1 kilo lasagna noodles, cooked and drained
2 cups mozzarella cheese, grated
1 Make the filling: Saute garlic and onions unti l
tender. Add the ground beef and saute until
browned. Add the chorizo, bacon, and tomato
sauce: simmer for 30 minutes. Add bay leaves
and season with salt and pepper.
2 Make the white sauce: Melt butter and
combine with flour. making a paste. Pour in the
evaporated mi lk and boil, stirring continuously.
Add Parmesan cheese and stir until melted.
3 Assemble the pasta: Get a sheet of lasagna
and place a mound of filling on one end of the
sheet: roll. Repeat with the remaining lasagna
sheets and filling. Place the rolled and filled
noodles beside one another in a deep baking
dish or roasting pan. Pour white sauce over filled
pasta. Sprinkle with grated mozzarella.
4 Broil in the oven at 400F until cheese is
melted and golden.
Everyday Pasta I Yummy 87

Serve some celery sticks with
the pasta-you'll be pleasantly
surpri sed at how well the fresh
Aavors complement the creamy
sauce. The recipe also works just
as well with leftover turkey.

. .'
Yummy I Everyday Pat
Crabsticks asta
This pasta dish is a wonderful medley of sweet
and salty.
Serves 6 Prep Time 10 minutes Cooking
Time 10 minutes
1 Cook spaghetti according to
directions.
2 In a pan. heat cream for about 4 minutes. Add
crabsticks and mangoes; saute until warmed
through. Season with salt and pepper; divide
sauce in half
3 Pour the first half over cooked pasta; toss well.
Pour remaining sauce on top. If desired. gam ish
with additional sliced mangoes. crabsticks. and
Parmesan cheese. tobiko. and spring onions.
1 (500-gram) padc spaghetti
f'% cups all-purpose cream
3 cups crab. ----
to taste
, man90es, and tobiko
roe) , to serve
sprin9 onions for 9arnish (optional)
Lasagna with Caramel Rice Crispies
This is anything but your usual bowl of lasagna. Topped with sweet rice crispies. you'll get a wonderful
contrast of sweet and savory. soft and crunchy.
Serves 6 Prep Time 30 to 40 minutes Cooking Time 15 to 20 minutes
For the meat filling
1 tablespoon chopped garlic
2 tablespoons olive oil
Y.z cup chopped onions
250 grams ground beef
250 grams ground pork
% cup grated carrots
2 cups tomato sauce
salt and pepper to taste
For the bechamel sauce
3 tablespoons butter, plus extra for sauteing
3 tablespoons all purpose flour
Yz cup minced onions
2 cups milk
pinch of ground cinnamon
salt and pepper to taste
For the caramel rice crisps
% cup sugar
1 tablespoon water
Y2 cup crisped rice, like Rice Krispies
2 cups grated mozzarella, Cheddar cheese, or
queso de bola
8 to 12 lasagna sheets, cooked al dente, cut to
fit ramekins
1 Make the meat filling: Saute garlic in oil. add
onions and cook until translucent. Add ground
beef and pork: cook until brown. Add grated
carrots and let mixture dry a little. Add tomato
sauce and season with salt and pepper. Let meat
filling cook over low heat until beef and pork are
soft and tender. around 30 to 40 minutes.
2 Make the bechamel sauce: Melt butter and add
flour to make a roux. Let cook for a few minutes.
In another pan, saute onions in a little butter, then
add milk and cinnamon. Whisk in the prepared
raux and let cook until it is slightly thickened.
Season with salt and pepper.
3 Make the caramel rice crispies: Combine sugar
and water in a saucepan. Swirl pan a little to even
out the color. and brush the sides of the pot with
a wet pastry brush. When light caramel in color.
add Rice Krispies and mix well. Turn out onto a
greased baking sheet. Let cool.
-4 Assemble the lasagna: Grease six 4-inch-
wide round ramekins with butter. Fill bottom
with the meat filling. top with bechamel sauce.
grated cheese, then a pasta sheet. Repeat 2 to 3
times depending on height of ramekin. For the
last layer, top with bechamel sauce and grated
cheese. Bake in a 400F oven until tops are
brown. Before serving, top with caramelized rice
CrlSples.
Everyday Pasta I Yummy 91


92 Yummy I E'leryday Puta
Baked Mexican
MeatyPenne
Taco seasoning gives this beefy pasta a
Mexican-inspired twist.
Serves 6 Prep Time 20 minutes
Cooking Time 1 hour
2 tablespoons com oil
yj cup chopped onions
yj cup diced green bell pepper
1 tablespoon minced garlic
500 grams ground round
1 (40-gram) packet taco seasoning mix (we
used McCormick) , dissolved in }'l cup
water
lY.z cups tomato sauce
1;2 cup water or chicken stock
11;2 tablespoon chopped cilantro
sugar to taste
300 grams penne, cooked according to
package directions
2 Y2 tablespoons butter
2 tablespoons all-purpose Aour
2 cups warmed milk
2 egg yolks
1 cup grated quick melting cheese
salt, white pepper, and nutmeg to taste
3A cup grated Parmesan or quick melting
cheese
1 Heat oil in a medium skillet. Saute onions until
translucent. Add green bell pepper and saute
until tender. Add garlic and saute until fragrant.
2 Add ground round and cook until meat turns
brown, about 8 to 10 minutes. Remove excess oil.
Pour in dissolved taco seasoning mix and cook
until the seasoning mix is absorbed by the meat.
3 Add tomato sauce and water or stock. Simmer
meat sauce over low heat for 10 minutes. Add
cilantro and season to taste with sugar.
"' Make the cheese sauce: In a saucepan, melt
butter. Add Aour and cook for a minute to make
a roux. Whisk in warmed milk. Continue whisking
until sauce is smooth and thick. Over low heat.
add egg yolks and whisk vigorously. Add 1 cup
quick melting cheese and whisk until cheese
melts. Season to taste with salt. white pepper,
and nutmeg.
s In a 9-by-13-inch heatproof dish, mix together
the meat sauce and cooked noodles. Pour
cheese sauce on top and spread evenly. Top with
grated Parmesan or quick melting cheese. Broil
in the oven at 37s
o
F for about 8 to 10 minutes or
until the cheese on top is slightly golden.
Everyday Pasta I Yummy 93
INDEX
YUMMY RECIPES BY CATEGORY
SAUCES
Anchovy Confetti Sauce lZ.
Chunky Seafood Sauce U
Chicken and Broccoli with Gorgonzola Sauce Q2.
Creamy Salmon and Dill Sauce 18.
Eggplant Tomato Sauce 'l4..
Eggplant. Sun-dried Tomato. and Olive Oil
Sauce 1L
Malunggay Pesta Q.2.
Roasted Squash and Brown Butter Sauce QZ.
Roasted Tomato and Roasted Garlic Sauce 11
Salami and Olives Sauce Ul
Smoky Bacon Tomato Sauce Ul
Spicy Shrimp with Feta Sauce 12.
Tinapa Cream Sauce t4.
Walnut and Mushroom Sauce 10.
FISH AND SEAFOOD
Anchovy Confetti Sauce 12
Breaded Spanish Sardines with Garlic-Basil
Pasta 4.6-
Chunky Seafood Sauce 13..
Cold Tuna Spaghetti Salad 52.
Crab and Shrimp linguine with White Sauce 22..
Creamy Bell Pepper and Salted Fish Pasta l.S..
Creamy Prawn Canneloni 32-
Creamy Salmon and Dill Sauce Ul.
Creamy Shrimp and Asparagus Pasta 6l.
Fusilli with Watercress Pesto and Grilled Rosemary
Prawns a
Greek Chicken Pasta Salad 4.3..
linguine with Shrimp and Stir-fried Vegetables 51
linguine with Clams and Pancetta l3.
Mango Strips and Crabsticks Pasta 8.2..
Pasta al Nero di Seppia (Pasta in Squid Ink
Sauce) 41
Roasted Pumpkin Cannelloni ~
Sardine and Fennellinguine 5.3.
Shrimp Aligue Pasta l2.
Seafood Pasta 4.S..
Spaghettini with Shrimp and Calamansi Drizzle 6.6-
Spiced Shrimp, Chorizo, and Sun-dried Tomato
Pasta IS.
Spicy Shrimp with Feta Sauce 12.
Tinapa Cream Sauce ~
Tuna and Potato Chip Mac 'n' Cheese ~
MEAT AND POULTRY
Adobo Pasta 6L
Baked Mexican Meaty Penne 23.
Baked Ziti with Italian Sausage and Peppers II
Chicken-Mushroom Pasta Salad 42-
Chicken Tetrazzini aa.
Italian Meatballs in Marinara Sauce 8.1.
Lasagna with Caramel Rice Crispies 21
linguine with Clams and Pancetta:U
linguine with Longganisa Sauce 61
Pasta Chorizo and Mushroom 62
Salami and Olives Sauce 1.8.
Smoky Bacon Tomato Sauce 10.
Stovetop Mac and Three-Cheese 6.2.
Stuffed Pasta Overload s.z.
Sweet-Style Spaghetti 8.1
Teriyaki Noodle Bowl as-
Tyrolean Bacon with Tomato Orange Penne 3.Q.
YEGETABLES AND SALADS
Angel Hair Pasta with Sun-dried Tomato II
Caesar Salad Pasta U.
Cherry Tomato, Ham, and Corn Pasta Salad Z6.
Chicken-Mushroom Pasta Salad 42-
Cold Capellini Salad II
Easy Vegetable Minestrone 5.2.
Eggplant, Sun-dried Tomato, and Olive Oil
Sauce u.
Gnocchi con Spinach Au Gratin lZ.
linguine with Mushroom, Tomato, and
Mozzarella Ul.
Malunggay Pesto Q2.
Mushroom Herb Ragout Lasagna 5Z.
Pasta with Peas and Pesto II
Roasted Squash and Ricotta Cheese Ravioli with
Sage Butter :u.
Roasted Squash and Brown Butter Sauce oz.
Roasted Tomato and Roasted Garlic Sauce II
Spicy Spinach and Garlic Pasta l6.
Summer Tomato Penne 60S.
Tomato Rigatoni 4L
OTHERS
Luxe Mac and Cheese with Truffle OillS.
White Chocolate Penne with Pistachios and Goat
Cheese I6.
CREDITS
PHOTOGRAPHY
Aldwin Aspillera 5.1
Enrico Gutierrez aa
Dav;d Hanson <1. >.l. Ok OQ. 6l. oa ill U, Ii "&
lZ.ai.!lQ.
Kai Huang :& Zl
At Maculangan a. 2. ill 111l, U, B. l5. lQ, lZ.1.a.

Patrick Martires 2. & U 1112.. i5..1Z.
QQ, all. 6.H2. 22-
Miguel Nacianceno Q 1.2. U 23..
Z>.1l2.
RECIPES
Roddy Abaya <1. ll.
Jacqueline Haessig Alleje 42. Q1..
Joey de Larrazabal-Blanco 11. 7.l..
Jun Jun de Guzman 3.Q, lll3..
Gino Gonzalez 22..
Katherine Jao "H
Betina Legarda QQ.
Elaine lim 'Z1. a.i
Maj Lazatin aa
Divine Enya Mesina Qi
Myra Santiago al.
Len Santos iZ. a g & a2.
Pixie Sevilla-Santos .IQ, aQ.
Rachelle Santos 0. e.. 2. 1ll. 11 11. U. U. Ci. 1.0. 11.

all. 22-
Myke Sa.thou O. >L >2. ".
Millet Soberano '2.Q.
Sharlene Tan l.Q.
Him Uy de Baron '-S.. 5Z.
FOOD AND PROP STYLING
Paulynn Afable <.\. ... ill ,c;. O. oa u, lZ.1l2.
e.o.e.e.2ll
Cleone Baradas Zl
Angelo Comsti 4.a. a M. Q.Q. Ql. ?Q.
Jun Jun de Guzman 7..Q.
Katherine Jao
Becky Kho H. Ok ZQ.
Ela;ne Um :10.17. IiICi. 6.2
Vivian Lui a 9.i
Rachelle Santos 0. e.. 2. 1ll. 11 12. U. 11. Ci. 1.0. 11.


Sharlene Tan ill
Cheers Vazquez QI
Uezl Yap 0. l. e.. 2. 1ll. 11 11. U. U. Ci. 1.0. 11. Ia 12.
lli<1,.,oo,ai.

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Amatriciana Pasta
Serves 10-12
Ingredients
.. tbsp onion, chopped
1 cup olive oil
2 tsp garlic, chopped
5 tbsp bacon, chopped
1 cup tomatoes, crushed
1 cup tomato CQulis, canned
3 tbsp brown sugar
1 pinch basil, dried
1 pinch oregano, dried
1 kg EL REAL SPAGHETTI ,
cooked according to package directions
Salt and Pepper to taste
96 Yummy I Pasta!
Procedure
Saute and caramelize onions in olive oil.
Afterwards. add garl ic. bacon, and crushed
tomatoes. Add in tomato coulis and brown
sugar then simmer to reduce liquid. Add in
basil and oregano then toss in EL REAL
SPAGHETTI. Season with salt and pepper to
taste. Top with parmesan cheese.
Garlic Shrimp Ginger Pasta
Serves 10-12
Ingredients
Yz cup garlic, diced
Yz tbsp ginger, diced
1 tbsp chili fingers, sliced
Y.! cup bell peppers, chopped
, cup olive oil
, cup shrimps, peeled and de-veined
1 tbsp paprika
1 cup oyster sauce
1 kg EL REAL FLAT SPAGHETTI, cooked according to package directions
Salt and Pepper to taste
Procedure
Saute garlic. ginger. chili fjngers and bell peppers in olive
oil then add the shrimps. Add the paprika when the
shrimps are cooked. Add the oyster sauce and
simmer until sauce thickens. Toss in
EL REAL FLAT SPAGHETTI
and mix well. Season with
salt and pepper to
taste.
Chicken and Assorted
Mushrooms Pasta
Ingredients
'A cup onions, thinly sliced
% cup button mushrooms, chopped
1,4 cup straw mushrooms, chopped
, tbsp olive oil
1,4 cup tomato paste
2 tbsp brown sugar
1,4 cup unsalted butter or margarine
2 cup' EL REAL CURLY MACARONI,
cooked according to package directions
5 pes chicken nuggets, fried and sliced
Salt and Pepper to taste
98 Yummy I Pasta!
This recipe
may also use
ELBOW
MACARONI.
Procedure
Saute onions, button. and straw mushrooms in
olive oi l. Add tomato paste, brown sugar, and
butter. Cook for 2 minutes. Toss in El REAL
CURLY MACARONI and mix well. Season
with salt and pepper to taste. Top with fried
chicken nuggets.
Adobo Macaroni Salad
Serves 10-12
Ingredients
, y.. cups pork belly
% cup vinegar
% cup soy sauce
y.. cup garlic. chopped
3 pes bay leaf
1 y.. cups mayonnaise
% cup sugar
Y2 cup carrots, chopped and blanched
400 9 EL REAL SALAD MACARONI,
ThIs .......
....,.110_
ELBOW
Procedure
In a pan, combine the pork belly, vinegar, soy
sauce, garlic, and bay leaf. Cook the pork until
sauce is reduced to half. Chop meat and set
reduced adobo sauce aside. In a bowL combine
adobo sauce, mayonnaise. and sugar then add the
c,reots. Toss;n EL REAL SALAD MACARONI.
Season with sal t and pepper to taste. Garnish with
chopped pars ley. Chill before serving.
Pasta! I Yummy

Make their favorite
pasta dishes with
EL REAL.
Real firm,

real goad quality pasta.
Real sarap with their
favorite sauce!
I' '" ",,, ' _
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NS DE TH S ED T ON
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Delicious sauces to pair with
any kind of pasta
Hearty dishes for
special occasions
Wholesome, healthy recipes
for lighter meals
Super easy recipes to whip up
on busy days
TiUity Ideas thai will win
OYllr the little one.
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