Pro Tips
**Chef's Tips & Troubleshooting:**
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- Cook pasta al dente — it finishes cooking in the sauce.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Tomato Spinach Pasta
Creamy Tomato Spinach Pasta — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Cook the pasta in salted boiling water until al dente. Drain.
- Sauté garlic until they soften and smell nice.
- Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they break down into a saucy base.
- Pour the cream and stir until it's smooth. Bring to a gentle simmer and Season it with salt and pepper.
- Fold in the fresh spinach and stir until it wilts, about 1–2 minutes.
- Add the cooked pasta to the skillet and toss until every strand is coated in the creamy tomato sauce.
- Finish with grated Parmesan cheese and Serve it while it's hot.
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Pro Tips & Troubleshooting
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- Cook pasta al dente — it finishes cooking in the sauce.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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