Food Magazine, the Lifestyle Network, and Project Pie recently hosted the first Food Tastings event for 2015 and highlighted pasta and pizza. Chef Portia Baluyot and Chef Nancy Edralin graciously shared their pasta recipes- Pasta Negra and Chicken & Chorizo Summer Cream Tomato Pasta.
Ingredients:
250 grams linguine or angel hair pasta
1/4 k squid, cleaned and sliced
1/4 k mussels, cleaned and cooked
1/4 k clams, cleaned and cooked
1/4 k prawns, cooked, peeled but leave head and tail
1-2 tbsp squid ink
4 tbsp olive oil
5 cloves garlic, minced
1/4 cup onions, chopped
1 tbsp dry white wine
1 cup tomatoes, chopped
1/4 cup fresh parsley, chopped
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp ground black pepper, or to taste
1/2 cup parmesan cheese, coarsely grated (optional)
Directions:
Heat pan in medium heat and add oil, garlic and onions. Cook until the onions are translucent. Pour the wine and reduce in half, then add the tomatoes and simmer. Add the squid ink, red pepper flakes and mix well. Lower the heat, season with salt and black pepper and simmer for another 5-8 minutes. Add the al dente cooked pasta and half of parsley into the sauce. Remove pan from heat and transfer into a serving dish. Garnish with mussels, clams, prawns, parsley and cheese.
Ingredients:
1 chicken breast, cubed
1 spanish chorizo
1 tbsp paprika
4 cloves of garlic
half white onion
yellow bell pepper, sliced
green bell pepper, sliced
3-4 pcs fresh button mushrooms, sliced
3 pcs cherry tomatoes, halved
1 cup stewed tomatoes
1/2 cup cooking cream
1 tsp brown sugar
salt and pepper to taste
Italian flat parsley
grated parmesan cheese
tagliatele pasta
Procedure:
Heat pan in medium heat then pour oil, add chorizo, chicken breast and paprika. Saute until half cooked then add garlic, onion, bell peppers, mushrooms and cherry tomatoes. Stir for another minute before adding stewed tomatoes. Add the cooking cream and sugar. Mix until all vegetables and meat are cooked, season with salt and pepper. Grate some cheese on top and garnish with parsley. Bon appetit!
Seafood Pasta With Squid Ink Sauce (Pasta Negra)
250 grams linguine or angel hair pasta
1/4 k squid, cleaned and sliced
1/4 k mussels, cleaned and cooked
1/4 k clams, cleaned and cooked
1/4 k prawns, cooked, peeled but leave head and tail
1-2 tbsp squid ink
4 tbsp olive oil
5 cloves garlic, minced
1/4 cup onions, chopped
1 tbsp dry white wine
1 cup tomatoes, chopped
1/4 cup fresh parsley, chopped
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp ground black pepper, or to taste
1/2 cup parmesan cheese, coarsely grated (optional)
Directions:
Heat pan in medium heat and add oil, garlic and onions. Cook until the onions are translucent. Pour the wine and reduce in half, then add the tomatoes and simmer. Add the squid ink, red pepper flakes and mix well. Lower the heat, season with salt and black pepper and simmer for another 5-8 minutes. Add the al dente cooked pasta and half of parsley into the sauce. Remove pan from heat and transfer into a serving dish. Garnish with mussels, clams, prawns, parsley and cheese.
Chicken & Chorizo Summer Cream Tomato Pasta
Ingredients:
1 chicken breast, cubed
1 spanish chorizo
1 tbsp paprika
4 cloves of garlic
half white onion
yellow bell pepper, sliced
green bell pepper, sliced
3-4 pcs fresh button mushrooms, sliced
3 pcs cherry tomatoes, halved
1 cup stewed tomatoes
1/2 cup cooking cream
1 tsp brown sugar
salt and pepper to taste
Italian flat parsley
grated parmesan cheese
tagliatele pasta
Procedure:
Heat pan in medium heat then pour oil, add chorizo, chicken breast and paprika. Saute until half cooked then add garlic, onion, bell peppers, mushrooms and cherry tomatoes. Stir for another minute before adding stewed tomatoes. Add the cooking cream and sugar. Mix until all vegetables and meat are cooked, season with salt and pepper. Grate some cheese on top and garnish with parsley. Bon appetit!
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