Due to the countless requests I’ve received for this recipe (actually, 4 ra jud bitaw), I’ve finally found the time to type this. Pasta is one of my favorite things to make as there are so many possible end dishes. You’ll most likely be able to cook something using whatever ingredients you have at home, which is exactly how this Chorizo & Mushroom Spaghetti came to be. Pero char lang. Ga grocery gihapon ko para’s parsley kay lain sad kaayo’g dahon sa santan akong e garnish… Continue reading
I’ve been meaning to start a recipe blog for quite some time now, and by “quite some time”, I mean almost 2 years. Because of the advanced levels of procrastination that I am capable of, it’s taken me that long to finally work on my first entry. With that said, I think you should be very proud to be reading something that has taken close to 24 months to come into fruition… or be appalled at how lazy I am. However, if it’s any consolation, it only took me 2 seconds (o diba?) to decide what I wanted to make – Seafood Marinara – which combines 2 (two na sad?!) of my favorite things – pasta and seafood.
Serves: 3-4 people
Time: 30 minutes (including prep)
250 grams uncooked linguine
3 tablespoons olive oil
5 cloves garlic, diced
1 medium white onion, diced
400 grams canned tomatoes
1 teaspoon thyme
1 teaspoon rosemary
2 teaspoons oregano (I like my marinara sauce with lots of oregano, which is why I put more of it than the other herbs)
1 tablespoon brown sugar
200 grams squid, cleaned and cut into rings
200 grams shrimp, peeled, tail-on, deveined
salt and pepper, to taste
1 teaspoon parsley, chopped, for garnish
1. In a pot of boiling water, add 1 tablespoon olive oil and 1 tablespoon of salt. Add pasta and cook for 7-8 minutes, or until done. Remove and drain. The oil keeps the pasta from sticking together, while the salt gets absorbed for extra flavor.
2. As you’re waiting for the pasta to cook, heat remaining olive oil over medium heat in a saucepan. Add garlic and onion, saute for 3 minutes (or until it starts to smell awesome, really), and be careful not to let them brown. Add canned tomatoes, the remaining herbs, brown sugar, and let simmer for about 5 minutes.
3. Add seafood and let cook until shrimp turn pink and squid rings become opaque. Turn off heat, add drained pasta to saucepan, season with salt and pepper, and mix well. Garnish with parsley leaves.