I once attended a cooking demonstration of Chef Patron Gen Capati, from the famous Cookbook Kitchen (CBK). He cooked some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself. I will share these recipes in other blog articles but for now , it is Pasta al Adobo.
The Pasta al Adobo has a story. While abroad, he was asked about the Philippines most popular dish. Of course he said adobo. When he came back , he innovated this pasta recipe. You can use your leftover adobo or cook it.
2 tbsps. Olive oil
1 1/2 cups tomatoes, chopped
4 tbsp soy sauce
4 tbsp water
200 grams cooked pork adobo, shredded (leftover adobo and Adobo recipe)
400 grams spaghetti , cooked al dente
2 tbsp crunchy garlic (you can also buy this at the grocery)
1 tsp fresh parsley, coarsely chopped
1. Saute Tomato, 1 tbsp garlic crunch and shredded adobo in olive oil.
2. Add water and soy sauce. Simmer to reduce the sauce.
3. Add spaghetti and toss.
4. Serve in pasta bowl, garnish with 1 tbsp garlic crunch and parsley.
For more information on other course offerings, log on to www.themayakitchen.com or email [email protected]
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