Pasta with Peppers

I know Pasta is an Italian food but I always tried my best to make it taste like a Filipino dish that’s why most of Pasta recipes posted in this blog are something different from the traditional way of cooking Pasta. I just want to cook something that suits my taste buds, I don’t care what others may say, hehe… lol 😀

250 gm pasta, cooked according to package direction
2 cloves garlic, minced
1 medium onion, minced
1 can 100 gm tuna flakes
2 pcs. chicken franks, sliced into strips
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 yellow capsicum, thinly sliced
2 cups, shredded cabbage
2 tbsp. light soy sauce
salt and pepper to taste
2 tbsp. cooking oil (olive oil if possible)

1. Heat oil in a wok, stir fry chicken frank strips until cook. Remove from wok and set aside.
2. On the same wok, saute garlic for few seconds then add onion, stir and saute until onions are transparent. Add tuna flakes, cook for 1 minute.
3. Add all capsicums, cabbage, cooked chicken franks and light soy sauce. Season with salt and pepper.
4. Cook for 1-2 minutes or until vegetables are done. Turn off heat.
5. Stir in the cooked pasta and serve.

Related Posts:
Pasta with Creamy Tuna Sauce
Pasta with Tuna
Capellini with Chicken Chili Sauce


Shrimp Spaghetti

I’ve been cooking this recipe since few years ago and my family loves it so much. We are all shrimp lovers, so we love any dishes when it has shrimps ingredients, the meal will turn perfect for us. LOL 🙂

I cooked this dish yesterday since we were fasting and as usual our favorite meal to break our fast is pasta or noodles. I just served it with plain toast, mozarella stick, fruit, fried egg and some drinks. I never thought that fried egg was good to eat with pasta until yesterday, for me it was really good combination! lol 😀 That’s why I love experimenting because I always learned from it. Some people might think that some of my food combinations were odd, well…I don’t care about other’s prejudice, hehe…this is my own experimentation and I’m glad that my family loves it. For me, there’s no standard ingredients for any dish and no standard combination for any meal, as long as I enjoyed eating it, then that’s it 🙂

200 g spaghetti
200 g peeled small shrimps
2 tbsp. butter
2 cloves garlic, minced
1 medium onion, minced
2 pcs. ripe tomatoes chopped
1 medium carrot, julienned
2 tbsp. tomato paste
1 cup tomato sauce
1 cup broth/ water
1 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. oyster sauce
¼ tsp. black pepper powder
salt and pepper to taste
1/2 cup grated quick melting cheese (I used cheddar)

1. Cook spaghetti according to package direction. Keep warm and set aside.
2. Heat butter in a sauce pan, saute garlic and onions for 30 seconds. Add chopped tomatoes, saute for 1-2 minutes. Add shrimps, stir fry until color turns orange.
3. Add carrots, tomato paste, tomato sauce, broth, soy sauce and sugar. Let it boil, lower the heat and simmer for 2 minutes.
4. Add the remaining ingredients. Cook until cheese melts.
5. Turn off heat. Pour over the cooked pasta.

Chicken Pasta Soup

In my family, soup is one of our basic food not only during winter days but also during summer. Even our little Azhfaar learned to like soupy dishes since most of our meals are with soup. He always called it “sabaw”, the tagalog term for soup. His favorite is Chicken Tenola like his father.

I’m not yet a good cook that’s why sometimes I just sat in the kitchen for almost 20 minutes thinking on what to cook during this winter days. We like something hot and soupy dishes during these days but my cooking skill is very limited, so I cannot decide well on what to cook. I always browsed the internet for some recipes but sometimes the ingredients were not familiar to me, so I just left the laptop and browsed our kitchen cabinets to cook whatever ingredients we have there.

100 g pasta ( I used Capellini)
¼ cup butter
2 cloves garlic, minced
1 medium onion, minced
700 g chicken, sliced into bite sizes
8 cups chicken broth/water
¼ tsp. black pepper powder
1 tsp. sugar
salt and pepper to taste
1 head of broccoli, cut into florets
1 medium carrots, sliced into small cubes
2 tbsp. cornstarch dissolve in ¼ cup water

1. Cook past according to package direction. Set aside.
2. Heat butter in a pot over medium heat. Saute garlic and onions until tender. Add chicken slices, stir to mix well. Cook for 2 minutes.
3. Add broth or water, let it boil. Add black pepper, sugar, salt and pepper. Lower the heat and cook for 15 minutes or until chicken are tender.
4. Add vegetables and cornstarch mixture. Cook for 2 minutes or until vegetables are done. Adjust the seasoning.
5. Turn off heat. Add pasta, mix well and serve immediately.

Pasta with Creamy Tuna Sauce

Our office holidays for Eid al Adha started today so I stayed at home with my son since my hubby still have his duty this morning, we also fast because it’s Arafat day. Customarily, we won’t break our fast with rice so I planned to cook pasta and bake some cheese bread. My original plan was to cook it with chicken but I lost my interest when I saw the very huge whole chickens in the fridge, we don’t have sliced one or chicken fillets which I usually used for pasta. So I decided to use the tune flakes because my hubby loves tuna so much also. So this will be a good iftar for him.

In this recipe, you can used any kind of pasta, fettuccine is the best but I don’t have it now, I checked the nearby store and they don’t have it also, so I just used 2 kinds of pasta, sedanini regati and rotini. This is very easy to prepare also, try it. 🙂

2 cups pasta
1 cup broccoli florets
1 small carrot, chopped
¼ cup butter
2 cloves garlic, minced
1 medium onion, minced
1 can 100 g tuna flakes
2 cup fresh milk
1 can 170 g cream
¼ cup grated mozzarella cheese
¼ cup grated cheddar cheese
Salt and pepper to taste

1. Cook pasta according to package direction, add broccoli and carrots about 2 minutes before cooking completes. Drain and set aside.
2. Heat butter in a sauce pan over medium heat, saute garlic and onion until onions become transparent. Add tuna flakes, mix well. Cook for few seconds.
3. Add milk, cream, salt and pepper. Let it boil, reduce the heat, add mozzarella cheese. Cook for 1 minute or until cheese melts.
4. Combine sauce mixture with the cooked pasta and vegetables. Serve with grated cheddar on top.

Capellini with Chicken Chili Sauce

Like baking, until now I still did not able to learn how to cook pasta in a perfect way no matter how I tried, I don’t know why. This dish was just a product of experimentation yesterday as usual, I believed that one of these days I will be able to learn more and can cook perfectly for my family like I wanted to be.

250 g pasta capellini, cook according to package direction
500 g chicken, sliced into bite size
2 cloves garlic, minced
2 cups water
1 cup tomato sauce
1 tsp. chili sauce
2 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. sugar
Salt and pepper to taste
¼ cup chopped green onions
2 tbsp. butter

1. Heat butter in pan, fry chicken until brown. Add garlic, stir.
2. Add the remaining ingredients except pasta and green onions. Let it boil. Cook for 10-15 minutes.
3. Remove from heat. Mix the sauce with the cooked pasta and chopped green onions. Serve.

Rotini Bolognese

I’ve been cooking this since few years ago using different kind of pasta but I did not able to have a chance to take photo everytime I cooked it. Like what happen yesterday, we were already hungry so taking a good picture was not a good idea during that time.

2 cups rotini pasta
1 small onion, minced
½ cup ground beef
1 tbsp. light soy sauce
2 tbsp. Bolognese paste
¼ cup tomato ketchup
1/3 cup broth
1 tbsp. sugar
Grated cheddar cheese
2 tbsp. cooking oil

1. Cook pasta according to package directions.
2. While cooking the pasta, heat oil in a pan, then sauté onion until tender.
3. Add ground beef, stir until the color changes into brown, then seasoned with light soy sauce.
4. Add Bolognese paste, tomato ketchup, broth and sugar. Let it boil, lower the heat, add cheese and cook for 2 minutes.
5. Turn off heat, add pasta to the mixture, stir to mix well. Serve.

Sedanini with Chicken white Sauce

This is the easiest and quickest to prepare pasta with white sauce. We were fasting 2 days ago and I have no prior plan on what to cook for our Iftar, I had only 1 hour left to prepare so this was the first idea that came into my mind, to make pasta with chicken with the simpliest sauce that I could ever have. I’m glad that I was satisfied with the outcome even I did not able to taste it while cooking since I was fasting. I served it with buttered toast, crispy fried chicken , some sweets and fruit shake. It was simple but satisfying. I don’t know what made it delicious, maybe it was because we were fasting. Lol 😀

2 cups sedanini rigati
1/3 cup butter
1 small onion, minced
1 small ripe tomato, chopped (optional)
1 chicken breast, cut into thin strips
1½ cup milk
2/3 cup grated cheese (mozzarella/parmesan/cheddar or any quick melting cheese)
1 tsp. chopped coriander

1 Cook pasta according to package direction, set aside.
2. Heat butter in a pan, sauté onion for few seconds, then add chopped tomato if you’re using it, cook and stir until tender.
2. Add chicken breast, stir and cook for 5 minutes.
3. Add milk, let it boil. Lower the heat then add grated cheese. Cook for 30 seconds or until the cheese melts.
4. Turn off heat. Add pasta to the mixture. Mix well.
5. Transfer to a serving dish and garnish with chopped coriander and some grated cheese if desired.