Pasta in Seafood Garlic Olive Oil Recipe

                                         Pasta in Seafood Garlic Olive Oil

Ingredients:

500 grams cooked fettuccine
1 tablespoon olive oil
2 tablespoons chopped garlic
cup shelled and diced shrimps
cup cleaned and sliced thinly squid
cup diced fish fillet (any white meat fish)
cup sliced button mushroom
2 teaspoons dried rosemary
1 tablespoon drained capers
cup olive oil
1 pack 6 grams AJI-SHIO SEASONING MIX with Garlic cup Parmesan cheese

Cooking Procedure:

1. Heat olive oil in a pan, sautee garlic until light brown.
2. Add shrimps, squid and fish. Stir-fry for 2 minutes over medium heat.
3. Add mushrooms, rosemary, capers and olive oil. Mix well and simmer for 3 minutes.
4. Season with AJI-SHIO SEASONING MIX with Garlic.
5. Add cooked pasta and toss well for another minute over low heat.
6. Sprinkle with Parmesan cheese.
Makes 4-5 servings

Estimated Cooking Time: 15 minutes

Tips and Tricks:

Only buy seafood from reputable, commercial sources Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell. Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel

Penne ala Balayan Recipe

                                      Penne ala Balayan

Ingredients:

200 gms cooked penne pasta
2 tbsp olive oil
2 tbsp garlic, chopped
1 tbsp bagoong isda (balayan)
50 gms sun-dried tomatoes
50 gms pine nuts
2 tbsp parmesan
2 tbsp white wine
Toasted garlic bread

Cooking Procedure:

1. Initin ang olive oil at igisa ang buwang hanggang maging golden brown. Ilagay ang bagoong. Igisa ng mabuti.
2. I-deglaze gamit ng white wine.
3. Idagdag ang sun-dried tomatoes, pine nuts at parmesan. Ihanda kasama ng garlic bread.

Pasta Puttanesca Recipe

                                                  Pasta Puttanesca

Ingredients:

1 kg Tinapang galunggong or Bangus
2 kg ripe red large tomatoes
3 tablespoon minced garlic
1 cup olive oil
2 kg angel hair pasta
1 cup black olives sliced
1 cup capers
100 g fresh basil
300 g kesong puti
Parmesan cheese
Black pepper
Parsley Chili flakes
Sugar
1 pack 7g Aji-Ginisa

Cooking Procedure:

1. Saute garlic in olive oil, add in the tinapa flakes then the peeled, sliced and seeded fresh tomatoes.
2. Season with sugar, salt pepper and chili flakes.
3. Add in the capers and olives. Then toss the sauce with the cooked pasta then transfer to a plate. Top with kesong puti, parmesan cheese, parsley and basil before serving.

Penne Caldereta Recipe

                                 Penne Caldereta

Ingredients:

Olive Oil
Garlic, crushed
Onions, chopped
Tomatoes, chopped
Green Bell Pepperm, chopped
Red Bell Pepper, chopped
Beef Sirloin, cubed
Beef Stock
Tomato Paste
Green Olives
Siling Labuyo, chopped
All Purpose Cream
Parmesan Cheese, grated
Penne Pasta Boiled
7 gramsAJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1. oil pasta according to package
2. saute? onions and garlic
3. add in chopped tomatoes, green and red bell peppers,saut? for a few minutes
4. add in beef and brown a little
5. add the 7g AJI GINISA.
6. add beef stock and simmer till beef is tender
7. after