Spaghetti Italiano

Ingredients:
250 g spaghetti, cooked as per package directions
6 cloves garlic, crushed
1 medium onion, chopped
2 medium eggplants, diced
1 can (365 g) spaghetti meat sauce
1/2 cup grated cheese


Directions:
1. Saute garlic and onion. Add eggplants and 1/2 cup water. Simmer for 5 minutes. Add spaghetti meat sauce, 1 tsp iodized salt (or 1 tbsp rock salt), 1/4 tsp pepper and 1 tbsp sugar. Continue simmering for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese just before serving.

Makes 7 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Spaghetti with Mushroom and Cheese

Ingredients:
225 g spaghetti, cooked per package directions
1 large onion, chopped
1 cup button mushrooms, drained and quartered
1/4 cup margarine
1 can (385 g) Italian Style spaghetti sauce
1 cup coarsely grated cheese (quickmelt) or parmesan cheese


Directions:
1. Saute onion and mushrooms in margarine. Add spaghetti sauce, 1/2 tsp rock salt and 2 tbsp sugar. Simmer for 10 minutes.
2. Pour over cooked spaghetti. Sprinkle cheese on top while sauce is hot. Put in baking pan and bake for 20 minutes, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Country Ham and Mushroom

Ingredients:
1/4 kg spaghetti, cooked per package directions
2 tbsp margarine
3/4 cup canned button mushrooms, drained and sliced
200 g cooked sweet ham, cut into strips
1 can (385 g) Italian Style spaghetti sauce
1/2 cup all-purpose cream
2 tbsp parsley, chopped


Directions:
1. Melt margarine in pan. Saute mushrooms and ham. Add spaghetti sauce and 1/3 tsp iodized salt (or 1/3 tbsp rock salt). Simmer for 10 minutes.
2. Add all-purpose cream and parsley and stir continuously for 3 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Shrimp Spaghetti

Ingredients:
250 g spaghetti, cooked over package directions
3 cloves garlic, crushed
1 medium onion, chopped
1/4 kg medium shrimps, shelled
100 g canned button mushrooms, quartered
1 can (390 g) Sweet Style Spaghetti Sauce


Directions:
1. Saute garlic, onion, shrimps and mushrooms. Add spaghetti sauce and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt).
2. Simmer for 5-8 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Iron - for healthy red blood cells.


Source: Del Monte Kitchenomics

Easy Spaghetti

ingredients:
spaghetti, cooked as per package directions
spaghetti sauce
corned beef.


Directions:
1. Simmer spaghetti sauce for 5 minutes.
2. Add corned beef.
3. Simmer for 2 minutes.
4. Pour over spaghetti.


Source: Del Monte Kitchenomics

Sweet and Spicy Tuna Spaghetti

Ingredients:
1 pack (200 g) Knorr Royal Spaghetti, cooked per package directions
1 can (315 g) Filipino Style Spaghetti Sauce
50 g tuna in brine, drained
1 pc onion (small), chopped
5 cloves garlic, minced
1 tsp Knorr Original Liquid Seasoning
1 tsp salt
1 tsp hot sauce (adjust to preferred level of spiciness)
1 tbsp cooking oil


Direction:
1. In a pan, saute garlic and onion. Add tuna, salt, Knorr Liquid Seasoning Original and hot sauce.
2. Pour in spaghetti sauce and stir.
3. Simmer for 2-5 minutes and pour over cooked spaghetti. You can also add mushrooms and serve with grated cheese on top.

Makes 4-6 servings.


Source: Knorr

Pasta Bolognese

Ingredients:
1 pack (400 g) spaghetti, cooked per package directions
7 strips bacon, chopped
1/4 kg ground beef
1 pc hungarian sausage, diced
1 medium carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup dry wine (optional)
2 cans (385 g each) Italian style spaghetti sauce


Directions:
1. Cook bacon until brown. Remove excess fat. Add 3 tbsp oil, ground beef and sausage. Cook for 5 minutes. Add vegetables and wine. Simmer for 30 minutes if wine is added. Otherwise, simmer only for 10 minutes.
2. Add spaghetti sauce and 1/3 tsp iodized salt (or 1 tsp rock salt). Cook for another 10 minutes. Pour over cooked spaghetti. Top with grated cheese if desired.

Makes 12 servings.
Excellent source of Iron - prevents anemia.


Source: #728, Del Monte Kitchenomics

Chicken-Carrot Spaghetti

Ingredients:
175 g spaghetti noodles, cooked per package directions
2 cloves garlic, minced
1 small onion, chopped
100 g ground chicken meat (or 1/2 small chicken breast, deboned and chopped)
1 small (100 g) carrot, coarsely grated
1 can (300 g) sweet style spaghetti sauce


Directions:
1. Saute garlic, onions, chicken and carrots. Cook for 3 minutes. Add spaghetti sauce, 1/3 cup water and 1/2 tsp rock salt. Simmer for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 5 servings.
It is 71% more Vitamin A than the regular spaghetti sauce.
Carrot serves as meat extender.


Source: #579, Del Monte Kitchenomics

Tuna-Eggplant Spaghetti

Ingredients:
1 pkg (225 g) spaghetti noodles, cooked per package directions
4 cloves garlic, crushed
1 medium onion, chopped
2 medium (1/4 kg) eggplant, cut into cubes and soaked in water
1 stalk celery, sliced
1 medium red bell pepper, cut into strips
1 can (385 g) spaghetti sauce, Italian style
1 can (190 g) tuna chunks


Directions:
1. Saute garlic, onions and eggplant. Cook for 5 minutes. Add 3/4 cup water and remaining ingredients except spaghetti noodles. Season with 2 tsp rock salt (or 2/3 tsp iodized salt), 1 tbsp sugar and 1/4 tsp pepper. Cook for 5 minutes.
2. Add spaghetti noodles and blend well, or pour sauce over cooked noodles. Top with grated cheese if desired.

Makes 8 servings.
Rich in Vitamin B3 - for healthy skin and digestive system.
Tuna replaces beef.
Eggplant serves as extenders.


Source: #571, Del Monte Kitchenomics

Eggplant Lasagna

Ingredients:
1/4 kg spaghetti, cooked per package directions
4 medium (1/2 kg eggplant, thinly sliced lengthwise into 1/4" thick
1 egg, beaten
1/2 cup bread crumbs
2 can (390 g) sweet-style spaghetti sauce
1 1/2 cups coarsely grated cheese (cooking cheese)
1/4 cup cooking oil


Directions:
1. Season bread crumbs with 1/8 tsp pepper and 1/4 tsp iodized salt. Mix egg with eggplants. Coat each slice with bread crumbs. Fry in oil until brown. Drain on paper towels. Set aside.
2. Grease a rectangular pan (13" x 9"). Layer with half of noodles, spaghetti sauce, eggplants and cheese. Repeat next layer with the remaining ingredients. Cover with aluminum foil. Bake at 350F for 30 minutes. Continue baking, uncovered, for 5 minutes.

Makes 8 servings.
Good source of Calcium - for healthy bones and teeth.


Source: Del Monte Kitchenomics

Beefy Topping

Ingredients:
100 g cooked beef, diced*
1 medium onion, chopped
1 pouch (250 g) Italian style spaghetti sauce
1 pouch (130 g) Italian style spaghetti sauce
100 g frozen mixed vegetables
6 cups cooked rice or 250 g spaghetti, cooked per package directions
1/3 cup grated cheese


Directions:
1. Saute onion and beef in 2 tbsp oil. Add Italian style spaghetti sauce, 3/4 tsp iodized fine salt (or 2 1/4 tsp iodized rock salt), 1/8 tsp pepper and 1/3 cup water. Simmer for 10 minutes over low heat.
2. Add frozen mixed vegetables and simmer for 2 minutes uncovered. Pour over cooked rice or spaghetti. Top with cheese.

* To make from scratch, boil 200 g beef in 4 cups water until tender.

Preparation time: 10 minutes
Cooking time: 15 minutes

Makes 6 servings.
Excellent source of Vitamin B12 - prevents anemia


Source: Del Monte Kitchenomics

Spaghetti Sauce with Aligue

Ingredients:
250 g spaghetti, cooked per package directions
10 cloves garlic, crushed
5-6 tbsp aligue or crab paste
1 pouch (250 g) Italian style or Filipino style spaghetti sauce


Directions:
1. Fry half of garlic until golden brown in 2 tbsp oil. Set aside. To the remaining half, saute with aligue.
2. Add spaghetti sauce and simmer for 10 minutes.
3. Pour over or mix with cooked spaghetti. Top with fried garlic.

Preparation time: 8 minutes
Cooking time: 23 minutes

Makes 6 servings.
High in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Pasta Tuna Ala Pobre

Ingredients:
1 head garlic, crushed
1/3 cup margarine or butter
1 chicken bouillon cube
1 can (184 g) tuna chunks in oil (include oil)
2 stalks green onions, chopped
1/4 kg spaghetti, cooked per package directions
1/4 cup parmesan cheese (optional)


Directions:
1. Saute garlic in margarine until brown. Set aside half for topping. In the remaining half, add bouillon cube, tuna and half of green onions. Stir until bouillon cube is dissolved. Allow to simmer.
2. Add cooked spaghetti. Blend well. Top with remaining garlic, green onions and parmesan cheese, if desired.

Makes 6 servings.
Excellent source of lysine - promotes growth in the young


Source: Del Monte Kitchenomics

Chicken Spaghetti

Ingredients:
150 g spaghetti, cooked per package directions
2 cloves garlic, crushed
1 small onion, chopped
150 g chicken breast, deboned and cut into fine strips
1 pouch (250 g) sweet style spaghetti sauce


Directions:
1. Saute garlic, onion and chicken. Add spaghetti sauce and 1/4 tsp iodized salt(or 1/4 tbsp rock salt). Simmer for 10 minutes. Pour over cooked spaghetti.
2. Top with grated cheese, if desired.

Makes 4 servings.
Rich in Iron - for healthy red blood cells


Source: Del Monte Kitchenomics

Pasta Adobo

Ingredients:
1/4 kg spaghetti, cooked
8 cloves garlic, crushed and fried
1 pc small onion, sliced
400 g pork pigue or kasim, cut into chunks
1 pc laurel leaf
6 tbsp olive oil

Marinade:
1/4 cup soy sauce
1/4 cup red cane vinegar
1/4 tsp pepper
8 cloves garlic, crushed


Directions:
1. Adobo: Marinate pork for 30 minutes. Drain (reserve marinade). saute garlic from marinade, then onion and pork. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in its own oil for 3 minutes. Flake meat.
(Tip: If desired, make adobo into adobo flakes. Shred cooked adobo. Return to pot and add more oil. Fry until crunchy.)
2. Combine adobo (include sauce and oil) with cooked spaghetti and olive oil. Blend well. Top with fried garlic.

Makes 6 servings.
It is rich in Vitamin B1 - prevents beri-beri.
Either use leftover adobo or cook adobo in advance. It tastes better when allowed to age.


Source: Del Monte Kitchenomics

Shrimps in Tomato-Cream Sauce

Ingredients:
1/4 kg spaghetti, cooked
10 cloves garlic, crushed
200 g medium shrimps, shelled but keep tails intact
1 pc siling labuyo, sliced
1 pouch Italian style spaghetti sauce
1 tbsp rice wine (optional)
2 tbsp fruit salad cream
2 tbsp frsh basil leaves, cut into strips (or 1/2 tsp dried basil)


Directions:
1. Saute garlic in 3 tbsp olive oil until brown. Add shrimps, sili, spaghetti sauce, wine and salt to taste. Simmer for 8 minutes.
2. Add fruit salad cream and basil. Simmer over low heat for 3 minutes. Pour over cooked spaghetti. Sprinkle with parmesan cheese if desired.

Makes 6 servings.
It is a good source of Vitamin C - helps fight common infections.
Bottled pasta sauce can be stored in an airtight container for up to 7 days in the refrigerator.


Source: Del Monte Kitchenomics

Spaghetti a la Paella

Ingredients:
400 g spaghetti, cooked
3/4 kg large tahong
3/4 kg halaan
300 g chicken thigh, cut up
2 pcs chorizo de bilbao, sliced
1/4 kg prawns
2/3 cup cooked/frozen green peas
3 pouches (200 g each) classic callos, paella, and lengua recipe sauce
1 pc large red bell pepper, cut into strips


Directions:
1. Boil tahong and halaan in 1 1/2 cups water until shells open. Drain and reserve 3/4 cup broth. Discard half shells, set aside.
2. Saute chicken and chorizo in 1/4 cup olive oil. Cover and cook over low heat for 10 minutes. Add broth, classic recipe sauce, prawns, salt and pepper to taste. Simmer for 8 minutes.
3. Add green pesa, tahong, halaan and bell pepper. allow to simmer
4. Pour over or mix with cooked spaghetti. Sprinkle with cheese if desired.

Makes 13 servings.


Source: Del Monte Kitchenomics

Super Spaghetti

Ingredients:
1 box (225 g) spaghetti noodles
3 tbsp margarine
2 tbsp toasted flour
1/4 cup evaporated milk
1 tsp crushed garlic
1 onion, chopped
1/4 kg chicken breast, deboned and cut into strips
1 carrot, cut into strips
1/2 cup cooked green peas
3/4 cup broth (from boiled chicken bone)
1 cup spaghetti sauce
2 tbsp atsuete extract
salt, pepper and soy sauce
1/2 cup grated cheese


Directions:
1. Cook spaghetti as per package directions.
2. Melt margarine in pan. Remove from heat. Add flour, stirring constantly.
3. Stir in milk. Set aside.
4. Saute garlic, onions and chicken strips. Add carrots and green peas.
5. Pour in chicken broth, spaghetti sauce and atsuete extract. Season to taste.
6. simmer for 5 minutes. Blend sauce with spaghetti noodles, grated cheese and milk mixture.
7. Serve hot.

Makes 6 servings.


Source: #161, Del Monte Kitchenomics