PUTTANESCA

from celebrity guest Miriam Quiambao

Ingredients:

¼ kg spaghetti
2 tbsp virgin olive oil
¼ cup chopped onions
½ cup canned tomatoes(diced)
2 tbsp.red wine
4 pcs. anchovies
2 rings jalapeno
2 tbsp. capers
4 tbsp sliced black olives
2 tbsp. dried italian oregano
¼ cup fresh basil leaves
salt & pepper



Cooking Procedure:

1. Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
2. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
3. Add the chili, capers, olives, tomatoes, dried oregano,salt and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
4. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot.
5. Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

HOTDOG CREOLE

from celebrity guest Dolphy Quizon

Ingredients:

3-4 hotdogs
1 can corn
1 can tomato sauce
1/2 tsp. butter
Spiral noodles
Parmesan cheese



Cooking Procedure:

1. Slice hotdogs, brown hotdogs in frying pan with butter.
2. Add drained can of corn and tomato sauce. Simmer for 15 minutes.
3. Cook noodles.
4. Top with Parmesan cheese, if desired.

CREAM AND TUNA WITH CORN & PASTA

from celebrity guest Alessandra de Rossi

Ingredients:

1 package (5 oz. size) Spiral macaroni
2 cans (6 1/2 oz. size) Tuna, chilled and drained
1 can (6 oz. size) marinated artichoke hearts
chilled, undrained
1/4 cup Italian dressing
2 tablespoons chopped fresh parsley
2 tablespoons Capers, drained
4 green onions thinly sliced
1 rib celery, finely diced
1 cup frozen peas thawed, drained
1 cup sliced ripe olives

Cooking Procedure:

1. Cook pasta in boiling salted water according to package directions, approx. 9-12 mins.
Drain and set aside.
2. Heat olive oil, butter and garlic clove in a large nonstick skillet over low heat for 3-5 mins.
Discard garlic.
3. At this point you could toss some cooked noodles with just enough of the olive oil mixture
and grated parmesan to coat pasta.
4. Season to taste with salt & pepper and serve alongside roasted chicken. Or dice the chicken
and stir into the pasta.
5. For a more flavour-packed sauce, stir tomatoes, olives, capers, parsley and lemon zest into
the remaining oil mixture over low heat until warm, about 3 mins.
6. Toss sauce with remaining cooked pasta and grated parmesan to coat.
7. Season to taste with salt and pepper.
8. Serve with r

FETTUCCINE IN BASIL PESTO SAUCE

from celebrity guest Gladys Reyes

Ingredients:

Pasta
½ kg Fettuccini Pasta (white or green)
2 quarts of water

Pasta Sauce
2 tbsps of Pine Nuts (use Almonds or Walnuts
as substitute)
¼ cup of Olive Oil or Extra Virgin Olive Oil
1 cup of fresh Basil leaves (alisin ang tangkay at
huwag gagamit ng dried basil leaves)
1 medium garlic cloves
¼ tsp of salt
1–2 tbsps of freshly grated Romano cheese
1/4 cup of freshly grated Parmesan cheese

Cooking Procedure:

1. Boil 2 quarts of water in a casserole.
2. When boiling, add 1 tbsp. of rock salt.
3. Put the fettucine to the boiling water. (Tip: Check the pasta package to know the right cooking time of the pasta you will be cooking.)
4. When it’s already cooked, drain the excess water from the pasta.
5. While cooking the pasta, you can start doing the basil pesto sauce.
6. Pour the olive oil to the blender. Then, add up the garlic, basil leaves, the pine nuts and the romano cheese in the blender.
7. Put some salt and pepper to taste. Blend very well.
8. On a pan, toss the fettucini and the blended mixture under low heat of fire.
9. After that, you can now transfer the pasta dish to a dinner plate.
10. Then garnish it with parsley and parmesan cheese.
11. You can add up grilled chicken or steak if you want.

PASTA WITH SALMON CREAM SAUCE

from celebrity guest Dr. Vicki Belo

Ingredients:

8 ounces Penne pasta
2 tsps butter or margarine
2 tsps onion (minced)
2 tsps flour (all-purpose)
pepper to taste
1 cup peas
1 cup salmon (fresh or canned)
¼ cup parsley
¼ cup Parmesan cheese
1 ¼ cups milk

Cooking Procedure:

Pasta

1. Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.)
2. Drain pasta then set aside.

Pasta Sauce

1. In a saucepan, melt butter over medium heat. Add onion and cook until tender.
2. Stir in flour and cook for a few seconds.
3. Whisk in milk and bring to a simmer, stirring constantly.
4. Add peas, salmon broken into chunks and salmon juices, parsley, cheese
5. Add pepper to taste.
6. Pour mixture over pasta and stir gently to mix.

PENNE PASTA WITH GARLIC CREAM SAUCE AND BACON

from celebrity guest Richard Gomez

Ingredients:

1 kilo of Penne pasta
½ kilo bacon (cut into 1" cubes)
2 tbsps olive oil
1 tbsp garlic
3 tbsps butter
1 ½ cups of whipping cream
¼ tsp salt
¼ tsp black pepper
green onions Parmesan cheese

Cooking Procedure:

Pasta

1. Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.)
2. Drain pasta then set aside.

Pasta Sauce

1. Saute garlic in olive oil over medium heat.
2. Cook until the garlic begins to sweat, but doesn't turn brown.
3. Add butter.
4. Once butter melts, add cream and bring to a simmer.
5. Add the pasta and keep simmering.
6. Then add the smoked bacon and half of the cheese.
7. Toss well until the cheese is incorporated into the sauce.
8. Cut the green onions into 1/2" pieces.
9. Coat in olive oil and broil in the oven.
10. Add the roasted green onions into the sauce.
11. Season with salt and pepper.
12. Serve in a large bowl or on a plate.
13. Garnish with the remaining cheese and dill.

SEAFOOD PASTA

from celebrity guest Dennis Trillo

Ingredients:

1 medium Garlic cloves, crushed
1 medium Onion, thinly sliced
½ kilo shrimp (suahe)
½ kilo squid (medium sized)
1 kilo Tahong
1 can of cream of mushroom or ½ can button
mushrooms (drained)
1 (500 grams) Del Monte Italian Tomato sauce
White wine
Salt and pepper
Olive oil
Olives or parsley for garnish
Garlic bread

Cooking Procedure:

1. Boil 2 quarts of water in the casserole.
2. When it’s boiling, add 1 tbsp. of rock salt. After that, you can now add the fettucine.
(Tip: You can check the package of the pasta for the right cooking time)
3. While cooking the pasta, start cooking the seafood sauce.
4. Pour some olive oil to the pan. When heated, sauté the garlic and the onion until it’s cooked.
5. Add the shrimp, the squid and the tahong.
6. Pour some cooking wine to the mixture. Mix it well. Then let it simmer for a few minutes.
7. Add up the cream of mushroom. Mix it well. Then let it simmer for a few minutes.
8. Add the tomato sauce to the mixture. Let it simmer for a few minutes then add salt and pepper to taste.
9. While waiting for the sauce to thicken, you can now drain the pasta.
10. When the sauce is cooked, toss the pasta with the sauce under low heat of fire.