Category Archives: Pasta

filipino-spaghetti (1)

Filipino Style Spaghetti

filipino-spaghetti (1)

Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. A popular American blogger once commented that our Jollibee spaghetti tasted horrible. It must have seemed different from Italian spaghetti since the latter is sour. Filipino spaghetti has sweet sauce.

Filled with vienna sausage, ham strips, ground beef and grated cheese, the sauce of Makati Supermarket’ spaghetti is sweet with a tinge of spiciness. When I was in college during the mid-seventies, my dorm-mates and I would travel all the way from the UP campus to Makati Supermarket in Ayala. The supermarket does not exist anymore. These days you can eat their spaghetti at Cash and Carry Supermarket along , President Osmena Highway (South Superhighway) near Buendia Makati City and Makati Supermarket in Alabang.

A reader pointed out to me that some evidence of an even earlier birth of the “pinoy spaghetti” exists in the memoirs of Gen Douglas McArthur (yes the “I shall return guy”). I am not able to pull the line verbatim but it went mostly like this:

this sauce, so sweet on spaghetti, hardly seems like spaghetti sauce but it is good.

Through the years, I developed my own Filipino-Style Spaghetti Sauce. If you are in a hurry, you can always buy those ready-to-use Filipino Style Spaghetti sauce sold at the supermarket. But let me tell you, there is nothing more srcumptious than cooking spaghetti sauce in your own special touch. Here is my recipe which you can always innovate.

500 grams spaghetti noodles
1/2 cup olive oil
1 head garlic, minced
1/4 kilo ground beef
1/4 kilo ground pork
5 pieces hot dog sliced diagonally
1/4 cup vienna sausage, sliced
1/4 cup sweet ham, sliced in small squares (1/2 inch by 1/2 inch)
1 bottle banana catsup (don’t substitute!)
1 cup chopped onions
1 cup tomato sauce
1 cup water
1/8 teaspoon black pepper
1 bay leaf
1/2 cup chopped green and red bell pepper (some don’t really like pepper so this may be optional)
1/8 cup brown sugar
1 teaspoon oregano
salt and pepper to taste
1/2 cup grated cheese


1. Cook spaghetti noodles according to package instructions.

2. In a kawali or wok, sauté garlic and onions in olive oil.

3. Combine ground beef, ground pork, bay leaf, green and red bell pepper and a cup of water in the wok. Allow to simmer for 10 minutes.

4. Add tomato sauce, banana catsup and allow to simmer for 10 more minutes

5. Add brown sugar, vienna sausage, sweet ham and hotdogs. Simmer for 5 minutes.

6. Add a little more water (maybe 1/2 cup more) till you get your desired consistency. Add salt and pepper to taste.

7. Serve separately with cooked spaghetti noodles and grated cheese on top.

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tuna carbonara

Tuna Royale Carbonara using Clara Ole ‘s Carbonara pasta sauce #ClaraOlePotluck

clara ole past sauces

Who has time to cook? Well, I have time to cook but there are times when I receive surprise visitors and I find that having prepared sauces are useful. One of my favorite dish is Carbonara and I usually prepare it from scratch like my Spaghetti Carbonara and Carbonara in an instant. Good thing I discovered Clara Ole wide array of convenient food solutions to help me whip up a healthy and delicious meal without taking up much time and space in the kitchen. I tried out the Carbonara pasta sauce and it was a hit. Now you can whip up a classic Carbonara in half the time but with all the goodness of comfort done from scratch. Just mix with ham, tuna, mushrooms, peas or broccoli. I used tuna for this recipe and red bell pepper since those were the only ingredients at hand . It is just as tasty. Here is the recipe.

tuna carbonara


Tuna flakes, 200 grams

What you need:

1 tbsp butter
1/4 cup minced onions
150 grams diced chicken breast ( I used tuna flakes in can at 184 grams)
1 Tbsp chopped green bell pepper
1 Tbsp chopped red bell pepper
1/4 cup chicken stock or water
3 Tbsp grated cheese
1 pouch Clara Ole Carbonara Pasta sauce , 200 grams
200 grans uncooked pasta of your choice (cook according to package instructions)

How to prepare

1. Saute onions in butter. Add Chicken (I added tuna) and cook over medium heat.

2. Add bell pepper and cooked for a minute.

3. Mix in stock (or water), cheese and Clara Ole Pasta sauce.

4. Cook until heated through.

5. Pour over pasta and serve immediately.

Serves 4 persons

It’s really yummy. For those that do not have the time to cook, Clara Ole shows that everyone can cook with its #ClaraOlePotluck. Even when you’re in a hurry, you can still prepare and enjoy a hearty meal at home in no time. And this means we get to have more family time and self-time, too. Clara Ole’s convenient food products are ready for anyone to try, and are available in leading supermarkets nationwide.

Check what else Clara Ole has in store for everyone, visit their Facebook page at and follow their Instagram and Pinterest accounts @ClaraOlePH.

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laing-pasta (1)

Laing Pasta, the Pinoy Pasta Version

I never tasted Laing Pasta until I had it at Goldilocks. I thought it was such a novel idea, similar to the pesto pasta that we often prepare at home. It is our own version of pinoy pasta. When I tasted it though, it wasn’t that delicious as I imagined it to be. I think the laing was too dry, lacked some meat and “keso”. I imagined eating laing with “kesong puti”. So here is what I prepared at home and made my own pasta laing a bit moist and added “kesong puti”

You will need:

1. Laing- To prepare laing, read my laing recipe and skip steps 4 and 5. Reduce the laing until you have the right consistency for the pasta. I am sure you have an idea on the consistency of your pasta mix.

2. Boiled Pasta noodles.

3. As a twist, use shredded “kesong puti” or cottage cheese instead of the usual cheddar cheese or parmesan cheese.

4. When serving the Laing pasta, serve the laing and pasta separately so one can choose to decide the amount of the laing or pasta.

Garnish with “kesong puti”.

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chicken macaroni salad 1

Pinoy Chicken Macaroni salad

When I think of Chicken Macaroni salad, I remember myself as a teenager, assigned by mom as the salad maker. This is such a childhood memory. I stopped preparing Chicken Macaroni salad when I became a mother , simply because I thought my kids and my husband would not like it. It is so old-school. A few years ago, I decided to bring it back to the table when I had a lot of left-over turkey. Well, turkey is not exactly like Chicken but it surely tastes like one. To my surprise, my husband loved it so much . He said it reminded him also of his childhood. His mother also prepared Chicken Macaroni salad. See, it is such a classic. This Christmas, I prepared Chicken Macaroni Salad. It was such a hit that it soon got consumed by family members and relatives. You can also serve this during fiestas, parties and picnics, either as snack or main dish.

Chicken macaroni salad is so easy to prepare. Salt, pepper will depend on your taste. You can also use different types of short pasta.

chicken macaroni salad 1


400 grams salad macaroni, cooked (check package for cooking instructions)
1 kilo boneless chicken breast, boiled and cubed
1 1/2 cup pineapple tidbits, drained
1 1/2 cup Queso de bola, cubed
1 cup pickle relish
1 cup diced carrots, previously boiled
2 cups mayonnaise (you can also use reduced fat mayonnaise)
1/4 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon salt


1. Boil the salad macaroni as directed in the package

2. Place the macaroni in a large mixing bowl.

3. Add the carrots, pickle relish, diced queso de bola and pineapple tidbits. Mix well.

4. Lastly, add the diced chicken and mix well.

5. Mix the mayonnaise into the mixture.

6. Add garlic powder, salt and pepper to taste

7. Chill.

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