4 Quick and easy pasta recipes for the busy mom + WIN P5,500 in gift certificates for posting your finished dish!

Quick and Easy Pasta Recipes

With these simple and delicious dinner solutions from our friends over at Doña Elena, having "no time" for cooking will never be an excuse again!

Spanish Sardines Pasta

Ingredients

4 tbsp Doña Elena Olive Oil

4 tbsp Reserved oil from Doña Elena spanish sardines

2 tbsp Garlic, minced

1/2 cup Doña Elena Diced Tomato

2 cup Doña Elena Spanish Sardines in Olive Oil, flaked

500 g Doña Elena Al Dente Spaghetti, cooked according to packaging direction

2 pcs Doña Elena Spanish Sardines in Olive Oil for garnishing

Salt and pepper, to taste

Procedure

In a pan, heat Doña Elena Olive Oil and oil from Doña Elena Spanish Sardines. Sauté garlic until fragrant. Add Doña Elena Diced Tomatoes and toss quickly. Add flaked sardines and cook for a minute. Toss in cooked Doña Elena Al Dente Spaghetti. Season with salt and pepper. Place two Doña Elena sardine fillets on top to garnish.

Creamy Truffled Penne with Bacon and Mushroom

Ingredients

250 g Doña Elena Al Dente Penne Rigate, cooked according to package directions

150 g Chicken breast, cubed

2 tbsp Doña Elena Pure Olive Oil

1 can Jolly Premium Shiitake Mushroom 198 g

3 strips Bacon, sliced

1/4 cup Onion, chopped

1/4 cup Leeks, chopped

1 tbsp Garlic, minced

3/4 cup Chicken stock

250 g Cream

1 cup Basil leaves, sliced

1 tsp White truffle, to taste

Salt and pepper, to taste

Procedure Prepare hot pan with Doña Elena Pure olive oil. Sauté chicken over medium-high until cooked through. Set chicken aside. Using the same pan, sauté mushrooms for about 1 minute. Add bacon, onion and garlic until cooked and fragrant. Add chicken stock and cream. Let it simmer for 7 minutes over medium-low heat. Season with salt and pepper to taste. Add chicken pieces and cooked Doña Elena Al Dente Penne Rigate noodles; toss well. Turn off heat and add fresh basil leaves. Drizzle with truffle oil. Mix well. Serve hot.

Tomato Chorizo Fettuccine

Ingredients

2 pcs Chorizo, sliced thinly

2 pcs Onions, medium, diced

4 tbsp Garlic, sliced

1 pc Red bell pepper, diced

800 g Doña Elena Diced Tomatoes, drained

1 tsp Smoked Spanish paprika

1 1/2 cup Doña Elena Olive Oil

1/2 cup Cilantro, chopped

500 g Doña Elena Al Dente Fettuccine, cooked according to packaging direction

Salt, to taste

Procedure Heat a frying pan and fry chorizo until the oil is rendered. Set chorizo aside but leave the oil in the pan. In the same pan, sauté onions and garlic over low heat until light brown. Add bell pepper and Doña Elena diced tomatoes. Season with paprika. Sauté until bell peppers are soft. Add Doña Elena olive oil and cilantro. Season with salt and paprika to taste. Toss in cooked Doña Elena Al Dente pasta and chorizo.

Tuna Pesto Fusilli

Ingredients

3/4 cup Green pesto (basil, garlic, pine nuts and garlic)

180 g Tuna flakes in oil

1 1/2 Cucumber, thinly sliced

20 pcs Cherry tomatoes, halved

250 g Doña Elena Al Dente Fusilli, cooked according to package directions

2 tbsp Doña Elena Extra Virgin Olive Oil

1/3 cup Pine nuts, toasted

Salt and pepper, to taste

Procedure Combine basil pesto, tuna and oil, cucumbers, and tomatoes in a large bowl. Add fusilli and toss to coat. Add more Doña Elena Extra Virgin olive oil. Season to taste with salt and pepper. Sprinkle with toasted pine nuts before serving.

Happy cooking and eating!

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Read: 15 kid-friendly Ampalaya recipes your family will love

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