Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
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.
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.
Pasta Puttanesca
A flavorful linguine dish tossed in a sauce of anchovies, olives, capers, and sun-dried tomatoes, simmered in rich tomato base and finished with basil and Parmesan.
Instructions
- Cook over medium heat the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
- Heat extra virgin olive oil in a sauté pan over medium heat.
- Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.
- Mix in garlic, sun-dried tomatoes, kalamata olives, capers, diced tomatoes, dried oregano, red pepper flakes, and tomato paste. Stir and bring to a boil. Cover and simmer for 12 to 17 minutes to let the flavors blend.
- Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.
- Sprinkle with Parmesan cheese and season with salt and pepper to taste.
- Transfer to to a serving plate and serve immediately.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- For vegetable soups, add starchy vegetables like potatoes and squash early, leafy greens last.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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