Pasta makes for a yummy, quick-to-prepare meal, but sometimes ingredients for classic Italian pasta dishes can be difficult to come by. Swap them with Filipino local ingredients to make them easier to prepare and closer to home while still being oh-so-tasty. Try it out with these recipes from Yummy.ph:
1. Longganisa Pasta
This fresh and light oil-based pasta has everyone’s favorite Pinoy sausage, the longganisa, and locally-made cheese, kesong puti. No foreign meats and cheeses here. The kids won’t have any trouble gobbling this up.
Makes 2 servings
Olive oil, to saute 400 grams longganisa, (any variety), sliced 3 cloves garlic, chopped finely 1 medium red onion, sliced into half-moons 6 pieces native tomatoes, sliced into thin wedges pinch of dried oregano 250 grams penne pasta, (or any pasta noodle of your preference), cooked according to package directions 1 bottle bottle marinated kesong puti, drained
If you’re having trouble feeding veggies to your kiddos, try sneaking them into pasta. With this pasta’s creamy melted goodness thanks to yogurt and cheese, plus its helping of bacon, they’ll never even notice it has sweet potato (kamote) in it.
Makes 6 servings
1 tablespoon olive oil 300 grams bacon, sliced into strips 1 white onion, diced 1 medium carrot, diced 2 cups chicken stock 200 grams orange sweet potatoes (kamote), peeled, boiled, and mashed 1/4 cup butter 1 cup plain yogurt 200 grams (about 2 1/2 cups) sharp cheddar cheese 500 grams rigatoni or penne pasta, cooked according to package directions 200 grams grams (about 2 1/2 cups), mozzarella cheese parmesan cheese, for sprinkling
Got some leftover adobo? Here’s just the recipe for it. Filling and hearty, this pasta recipe will make great use of your chicken or pork adobo as its marinated flavors combine with kesong puti, queso de bola, mushrooms and tomatoes to make a truly satisfying treat for hungry tummies.
Makes 4 servings
2 tablespoons butter 2 cups leftover chicken or pork adobo, flaked 6 to 8 pieces cherry tomatoes, halved 8 to 10 pieces canned whole mushrooms, sliced 1 cup leftover adobo sauce 1 1/2 cups cooking cream or heavy cream salt and pepper 400 grams linguine, spaghetti, or rigatoni, cooked 100 grams edam cheese or queso de bola, grated 100 grams kesong puti, chopped roughly basil leaves, for garnish (optional)