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Adobo Pasta

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!😉


*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.

hot from the stove
hot from the stove



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