Turn to pasta for a quick and easy weekday meal. Here are four versatile base sauces that you can cook and store. Come mealtime, all you need to do is reheat, add toppings, and toss in your noodles. Malunggay Pesto Sauce
Serves 2 to 3 Prep time: 10 minutes
2 cups malunggay leaves, washed and dried 1/2 cup basil leaves 6 cloves garlic 1/4 cup pine or cashew nuts 1 cup olive oil 3 tablespoons grated Parmesan cheese Salt and pepper to taste
1. Combine malunggay leaves, basil leaves, garlic, and nuts in a blender or food processor. Process until chopped and well combined. 2. Add olive oil in a slow, steady stream while pulsing several times. Process until desired consistency is achieved. 3. Stir in Parmesan cheese, and season with salt and pepper. 4. Transfer into a sealed container or bottle. Stores in the refrigerator for up to one week
Level up tip: Grill 200 to 300 grams chicken fillets, slice into strips, and add to the warmed sauce. Toss in noodles and half a cup of zucchini slices. Garnish with lemon zest if desired.
Ingredients 3 tablespoons butter 2 tablespoons all-purpose flour 1½ cups milk 1 beef or pork bouillon cube 1/2 cup water Salt and pepper to taste
1. Mix butter and flour in a saucepan over slow heat until well combined; do not let it brown. 2. Add milk and stir to combine. Let simmer. 3. Dissolve bouillon cube in water. Add mixture to the sauce; continue simmering until sauce is thick. 4. Season sauce with salt and pepper. Let cool before transferring into a sealed container or bottle. Stores in the refrigerator for up to two days Level up tip: Cook 250 grams bacon until crispy, slice into strips, and add to the warmed sauce. Toss in noodles and sprinkle with grated Parmesan cheese.
1 tablespoon vegetable oil 4 cloves garlic, minced 1/2 cup chopped onions 1 can (28 oz.) crushed tomatoes 1 pack (15 oz.) Hunt‘s Tomato Sauce 1 tablespoon sugar Salt and pepper to taste 6 basil leaves, sliced thinly
1. Heat oil in a saucepan over medium heat. Sauté garlic and onion until fragrant. 2. Add crushed tomatoes and Hunt‘s Tomato Sauce. Lower heat and simmer for 10 to 15 minutes or until sauce is thick. 3. Season sauce with sugar, salt, and pepper. Let cool before transferring into a sealed container or bottle. Stores in the refrigerator for up to one week
Level up tip: Grill or pan-fry two to three sausages (Hungarian, frankfurters, or even cheesedogs), slice into cubes, and add to the warmed sauce. Toss in noodles, and sprinkle with chopped basil and grated Parmesan cheese. Garlic and Herb Oil Sauce
1 cup olive oil 8 cloves garlic, chopped Fresh herbs (We used four sprigs of oregano.) Salt and pepper to taste
1. Heat oil in a saucepan over very low heat. 2. Once the oil starts to sizzle, add garlic and fresh herbs. Cook until cloves are soft, about one to two minutes. Season with salt and pepper. 3. Turn off heat and let mixture stand for 30 minutes to one hour. Let cool, and then strain if desired. Transfer into a sealed container or bottle. Stores in the refrigerator for up to one and a half weeks Level up tip: Cook six to eight peeled and deveined prawns in the garlic and herb oil. Toss in noodles, half a cup of halved cherry tomatoes, and chili flakes if desired.
Recipes and styling by Idge Mendiola. These recipes originally appeared in the July 2015 issue of Smart Parenting magazine.
*Minor edits have been made by SmartParenting.com.ph editors