This is another common Filipino dish usually using annatto seeds to liven up the color. This particular one didn’t have the coloring because I always like the colors of the vegetables in pancit to show as naturally as possible. I wrote about it in an earlier post on pancit.
Spaghetti with Italian Sausage
April 24, 2012 By 4 Comments
Here’s another meal I made to use up leftovers from my pantry. This time I used a bottle of Merlot I’ve been using for cooking for a couple of months, canned tomatoes with balsamic vinegar and basil and bottled parmesan cheese. It was surprisingly delicious and so easy to make. I had more than enough… [Continue Reading]
Asparagus and Scallop Spaghetti
April 20, 2012 By Leave a Comment
My inspiration for this dish was the Shrimp and Scallops Pasta Spouse had at Cucina Colore last month. It looked so good but I couldn’t taste it because it had shrimps. Of course, there’s always a way to re-create a dish to suit you and so I did…and I even made it better… [Continue Reading]
Baubles, Bangles and Spaghetti Bolognese
April 14, 2012 By 5 Comments
How do you make your Bolognese Sauce? This is probably the oldest spaghetti sauce Filipinos are familiar with. You might be wondering why I have that title on this post. Its a tribute to a beloved aunt who is, undoubtedly, the most colorful and vibrant among the sisters. She had tons of bangles,… [Continue Reading]
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