I won’t be blabbing much to share this recipe I just hurriedly whipped today. As you can see my life now with Noah (who’s, by the way, turned 9 months last Apr.16) is like playing Quidditch and time is an elusive golden snitch which I have to catch while he is asleep.
We were in the kitchen and dear son is crying as if it’s the best day to cry ever. But mind you I was only an inch away from him. Anyway, I saw the leftover pork adobo in the fridge and instantly just like an automated machine I looked for a packet of pasta and viola!
I see to it that I never ran out of pasta or noodles in my pantry for quick cooking dishes. I don’t know but there is something about noodles and pasta that immediately transform me into a master chef, or so I thought!😉
HERE IT IS:
*500 g. spaghetti noodles
*leftover pork Adobo (Filipino Dish)
*4 tbsp margarine or butter
*2 tbsp olive oil
*1 tbsp. garlic paste
*pepper, salt (i used Himalayan pink salt on this but any salt will do)
*1 1/2 tbsp sherry vinegar (balsamic will do)
* dash of garlic powder
* few cherry tomatoes cut in half
* 2 tbsp mirin
* teaspoon of sweet soy sauce (or a tbsp of soy sauce)
Heat margarine and olive oil in pan drop in the garlic paste followed by cherry tomatoes. Next, stir in sliced pork adobo and fry for a minute. Incorporate cooked pasta, add the rest of the ingredients and season according to taste. I added a bit more olive oil and mozzarella cheese on top as I do not have parmesan cheese😜 at the moment (note to self: check pantry). Pasta dishes must not be bounded by red and white sauce alone. I always have the habit to deviate from the usual recipes to create new ones with my signature marked in every taste. Pasta can be very versatile you just need a little creativity and imagination.
Toss ’em together and you have a simple delish pasta in nick of time. And the most satisfying part is, it came out sumptuous and the kids love it to bits.