As you all know, I love spaghetti (Oh, I love spaghetti!!). Type in “spaghetti” in the search bar, and it’ll lead you to more than five entries. I eat spaghetti almost every week. If I’m not cooking it at home, I’m eating it in a fastfood restaurant (e.g. Jollibee). I’m all for easy to prepare spaghetti because I sure do not want to wait a long time before I can eat them. The easiest spaghetti dish I’ve created so far is this no-oil tomato and basil spaghetti. Continue reading “Tomato & Basil Spaghetti”
How was your long weekend? Mine was a regular long weekend, dotted with DIY and craft projects, family meals, and work. Today’s gonna be hang-over day for some people, so I’m sharing an easy to make, delicious and not very expensive pasta dish that you bring for lunch or whip up tonight after tackling your work backlog. I love this dish because it involves a good bottle of Spanish sardines, which I consider a luxury food. Continue reading “FOOD | Spanish Sardines Spaghetti”
Mindanao is land of abundance. That is why when my uncle comes home from Mindanao, we are always excited as to what pasalubongs he brings for us. His pasalubongs are never kakarampot. In fact, my uncle is prone to excess baggage problems as he tries to bring as much and as many as he can for his family in the Visayas. One of the pasalubongs I always look forward to is canned tuna. Continue reading “FOOD | Spaghetti al Tonno”
Spaghetti is one of my comfort food — comfort in a way that I can eat it when I’m happy and I crave it when I’m sad. Comfort also in a way because it is very easy to make and you can put anything on/with it. One of my favorite spaghetti dish is this simple and easy-to-make spaghetti with spanish sardines. I am not good with measurements, so I won’t be able to provide them.
a bunch of spaghetti, cooked al dente
crushed and minced garlic (optional)
salt and pepper
How to: Cook the spaghetti according to package instructions. I add salt to the spaghetti while it’s cooking so that I won’t have to add salt to the sauce mixture. In a sauce pan, heat some olive oil, add the Spanish sardines with some of its oil, and the garlic. Cook for a little while, about 3-4 minutes. Add the spaghetti, cook for 1 minute. Season with salt and pepper. Transfer to serving dish. Add Parmesan cheese.
There are many reasons why I would opt to eat vegetables over meat. Among those reasons, (1) I can’t cook (okay, I can cook a little but I don’t know how to cook meat), (2) I find the taste of blood offensive (although I’d gladly eat any meat dishes my parents cook), (3) vegetables are less expensive (and I’m cheap like that). Also, meat (and fish and seafood) are gross in the trash.
But, there are certain kinds of meat that are easy to cook (although not less offensive). Like ground meat. And because I love spaghetti, we prepared spaghetti with ground meat one time and . . . I think I can do without the meat. For me, it didn’t add anything. Maybe there’s a little “meaty” flavor but that can be done away it, at least for me.
So, for this pasta dish, I just added a little bit of ground pork to sauteed onions and garlic, some chopped carrots, tomatoes, and red bell pepper, and a pouch of Clara Ole Sweet-style spaghetti sauce. Top it with grated cheese, and voila! You’re ready to eat. P.S., I love the taste of red bell peppers in the spaghetti.
Here’s a recipe for a vegetarian pasta.