Spicy Pasta

Prepared sweet spaghetti for the kids over the weekend. Kept a plateful of the cooked pasta to be prepared later according to my instinct;-D

Come dinnertime, I made a spicy but very yummy pasta dish ( almost consumed all of it before I remembered to capture it on cam ;-D)

Ingredients:

a plateful of cooked pasta
spicy bangus in oil (Sarangani Bay brand)
olive oil
garlic, onions, bell pepper (sliced into very small bits)
fresh basil
fish sauce
parmesan cheese

it is very easy to prepare:

- Saute garlic, onion, red bell peppers
- Put the spicy bangus (freh from the jar ;-D)
- Toss the pasta gently together with the fresh basil
- Put a little fish sauce
- Remove from heat and serve with parmesan cheese on top

Pasta dish in an instant - so yummy that you'll almost forget your name ;-D

My Fresh Basil Pasta Gift

It was the birthday of my niece yesterday. I gifted her a bilao of one of my kitchen masterpieces when it comes to pasta cooking.

Early morning yesterday saw me picking fresh basil leaves from my sister's garden. Picked a handful of it and early in the afternoon it served as one of the basic ingredients of a recipe I love most. Armed with my mortar and pestle, I made my own simple pesto made out of fresh basil, garlic, pepper, some local nuts and of course, olive oil. After pounding, I have a cupful of the aromatic basil leaves ready for mixing with my pasta sauce.

My pasta sauce is made up of the following ingredients:

garlic and onions sliced into small bits
fresh chicken meat sans skin and bones (sourced out from Robinsons Supermarket)
fresh milk
cream of mushroom
pepper
olive oil
Thai fish sauce (again from Rob, one thing I found out, a liter costs only Php59 pesos
compared to the 200 ml bottle priced at 27 :-) )
(good for me because I don't use rock salt in my cooking )
fresh basil leaves /pesto

I usually do this recipe with seafoods but knowing there will be lots of young people in the party I settled for pure chicken meat and surprisingly, it tasted better!

I cooked the sauce the way I normally do with any spaghetti sauces. We just have to remember that the meat must be well done as well as the liquid ingredients. Last to be added on the sauce is the pesto/fresh basil to retain the aroma and its distinctive taste.

This is best served with toasted garlic bread, smile and love!