3 Easy Summer Spaghettis

 

I just received my copy of Del Monte Kitchenomics Recipes, still piping hot and I just couldn’t wait to share the recipes. Although I think the copy is a little bit late since Summer is already out and Rainy season is already in, I think it’s worth sharing still; since we practically can serve them anytime of the year.

 

Here are the recipes for spaghetti featured in this recipe booklet.

 

TUNA AND CORN SPAGHETTI

 

INGREDIENTS:

200g Del Monte Spaghetti cooked according to package directions.

4cloves garlic, crushed

1medium onion, sliced

½ cup canned tuna chunks, drained

6 to 8 fresh basil leaves or ½ teaspoon drained basil

1 250g pouch Del Monte Sweet Style Spaghetti Sauce

1/3 cup canned whole kernel corn (reserve 2 tsp corn stock)

½ cup grated cheddar cheese

 

PROCEDURE:

1.       Sauté garlic and onion for 3 minutes. Add tuna and basil, then sauté for 1 minute.

2.       Add Del Monte Spaghetti Sauce, corn and reserved corn stock. Season with ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt) and 1/8 teaspoon pepper. Simmer over low heat for 5 minutes.

3.       Combine with cooked Del Monte Spaghetti and half of cheese. Top with remaining cheese. Makes 4 servings.

 

POMODORO PASTA

 

INGREDIENTS:

200g Del Monte Spaghetti, cooked according to package directions

10cloves garlic, crushed

1small onion, chopped

3tablespoons olive oil

25pieces fresh basil leaves (snipped) or 1 tsp dried basil

1 250g-pouch Del Monte Italian Style Spaghetti Sauce

 

PROCEDURE:

1.       Sauté garlic and onion in olive oil for 2 minutes. Add basil and sauté for 1 minutes. Add Del Monte Spaghetti Sauce, ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt) and 1/8 tsp pepper. Cover and simmer for 5 minutes.

2.       Pour over or mix with cooked Del Monte Spaghetti. Sprinkle with grated Parmesan cheese if desired. Makes 5 servings.

 

CHUNKY CHICKEN AND QUAIL EGG PASTA

 

INGREDIENTS:

250G Del Monte Spaghetti, cooked according to package directions

6cloves garlic, crushed

1large onion, chopped

1/4 kg chicken breast fillet, cut into chunks

1 25g-pouch Del Monte Italian Style Spaghetti Sauce

18 pieces quail eggs, boiled and shelled then sliced in half

½ cup all-purpose cream

 

PROCEDURE:

1.       Sauté garlic, onion, and chicken. Add Del Monte Spaghetti Sauce. Season with ½ teaspoon iodized fine salt (or ½ teaspoon iodized rock salt) and ¼ teaspoon pepper. Simmer for 10 minutes over low heat. Stir once in a while.

2.       Add cream and quail eggs (leave some for topping). Heat through but do not allow to boil. Pour over or mix with cooked Del Monte Spaghetti. Top with remaining quail eggs. Makes 6 servings.

        

 

IRAntipolo