Pasta

Baked Pasta

500 gm pasta shapes
butter
1 tsp minced garlic
1 onion - chopped
1 Tbsp fish sauce (patis)
2 Tbsp oil
500 gm minced beef (or pork)
350 gm hotdog - sliced lengthwise then diagonally
1 Tbsp soy sauce
500 gm tomato sauce (or passata)
1/2 cup tomato catsup
2 cups water (or less)
1 cup grated cheese (reserve 1/2 cup for topping)
1 big red bell pepper - deseeded and cubed
1/4 cup milk

1. Cook pasta as directed in the package. Drain and put butter (or oil).
2. Saute garlic and onions in oil. Add minced beef and patis, cover and simmer for 5 minutes.
3. Add hotdogs, soy sauce, tomato sauce, catsup, and water. Bring to boil and simmer for 20 minutes
4. Add bell pepper and simmer for another 10 minutes.
5. Add cheese and milk. Simmer for 5 minutes or more until beef is tender.
6. Mix cooked pasta and sauce together. Arrange in a baking dish and top with grated cheese.
7. Bake at 350°F for 20 minutes. Serve.

NOTE: This sauce can be used for spaghetti as well just use 1 cup less water.



Pasta & Vegetable Gratin

350 gm aubergine - roughly chopped
2 small courgettes - sliced thinly
1 onion - chopped
1 garlic clove - minced
2 Tbsp olive oil
2 tsp paprika
2 tsp tomato paste
400 gm can chopped tomatoes
1/4 cup water
1 tsp sugar
salt and pepper to taste
250 gm rigatoni or penne pasta
1 Tbsp pesto
150 gm [1 1/2 cups] mature cheddar or Gruyere cheese
2-3 Tbsp freshly grated parmesan cheese

1. Heat the olive oil in a saucepan. Fry the onion and garlic until soft.
2. Add paprika and tomato paste, stir and cook for 1 minute.
3. Add the aubergine and cook for 2 minutes.
4. Add the tomatoes, sugar and water. Bring to boil then lower heat and simmer under cover for about 15 mins.
5. Add the sliced courgette and cook for about 5 mins or until vegetables are done. Season with salt and pepper.
6. Cook pasta according to packet instructions, drain and toss with the pesto sauce.
7. Toss pasta in the vegetable sauce and transfer to a baking dish.
8. Sprinkle cheeses on top.
9. Bake at 200C/400F for 20 minutes or until cheese on top in melted and golden brown.

spaghetti meatballs
Spaghetti Meatballs

*For the meatballs:
500 gm minced beef
2 slices of white bread - crusts removed
5 Tbsp milk
3 Tbsp grated parmesan cheese
2 Tbsp finely chopped parsley or 1 Tbsp dried parsley
1 tsp rock salt
1 egg - slightly beaten
freshly ground pepper

*For the sauce:
1 Tbsp minced garlic
1 medium onion - finely chopped
1/8 tsp dried chili flakes
1 Tbsp dried mixed herbs
1 tsp rock salt
2 x 400 gm cans chopped tomatoes

*Make the meatballs:
1. Tear apart sliced bread. Soak in milk for about 30 minutes or until bread is completely soft. (You can also use an equivalent amount of breadcrumbs). Mash it with your fingers.
2. Combine beaten eggs, salt, and pepper.
3. Add in minced beef, parsley, softened bread, and parmesan cheese. Mix well.
4. Form into balls of about 3/4 to 1 inch in diameter. (One technique in making the balls - put some meat mixture on your palm; make a fist and then let the meat come out between your forefinger and thumb).
5. Put meatballs on a baking tray and bake in 350F for about 5 minutes or you can pan fry them until browned. Transfer to a bowl/plate and set aside.

*Make the sauce:
1. Saute the garlic and onion in a pot until onion is translucent.
2. Add the chili flakes and saute for about 1 minute.
3. Add the mixed herbs and saute for another minute.
4. Pour in the chopped tomatoes, salt, and meatballs. Mix well.
5. Bring to boil and simmer for 1 hour. Add water a little bit at a time if it is drying out too much or if you want more sauce.

*For the pasta:
1. Put water in a big pot (enough for the pasta to swirl around - about 2/3 up the side of the pot). Add 1 tsp. salt and about 2 tsp. oil. The salt is to keep the water from boiling over too much (sobrang sulak) and the oil is to help in keeping the spaghetti strands apart.
2. Bring to boil then add the spaghetti. Start timing now. Follow the timings suggested on the pasta package. This is usually 11 minutes for regular spaghetti or tagliatelli and 9 minutes for the quick cooking ones.
3. Pour and drain cooked spaghetti into a colander (not plastic!). Briefly put under tap water; this is to remove excess starch - drain again. Mix in butter or olive oil to keep them from sticking together.

*Serve meatballs with sauce on top of spaghetti. Grate more parmesan cheese on top if desired.