Christmas is just around the corner. From putting up your Christmas tree and decors to coming up with your list of gifts to give, planning for this festive season never gets old every year. However, what really makes everyone excited the most is the Noche Buena dishes that spread beautifully in your Filipino Christmas table.
Check out these quick and easy pasta dishes that will surely be enjoyed by every family member including your best food critics – the kids.
Seafood Marinara Pasta
Not all pasta dishes are made with finely chopped bacon slices or ground beef, some are actually served with various seafood such as shrimp, mussels, pieces of fish fillet, and slices of calamari. Sounds sophisticated, right? Not at all! This pasta dish can be prepared in just 20 minutes! Also, if you don’t have all those seafood available at your grocery, you can just pick one (we suggest shrimp and make sure to double the amount).
Before you start stirring the pot, here is a great tip when making this gorgeous and flavorful pasta. Make sure to sear the seafood first in a pan before making the sauce. The reason behind this technique is that your seafood will not be overcooked and the residual flavor left in the pan will also be added to the sauce! Check out this recipe from Recipe Tin Eats!
Ingredients:
6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
2 1/2 tbsp olive oil, separated
10 oz / 300g seafood (mixed shrimp, mussels, calamari, fish)
2 garlic cloves, minced
1/2 onion, finely chopped (~1/2 cup)
1/2 cup white wine (any) (Note 2)
2 cups tomato passata/tomato puree OR 600g/20oz canned crushed tomato + 1/2 cup water
1/2 tsp sugar
2 tbsp finely chopped fresh parsley
Instructions:
1. Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
2. Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
3. Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
4. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
5. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
6. Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
7. Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
8. Serve, garnished with fresh parsley.
Mac and Cheddar Cheese with Chicken and Broccoli
Mac and Cheese is an all time favorite pasta of kids and kids at heart! Adding this to your Christmas table will surely be a blockbuster. However, this cheesy dish can be given a whole new look and flavor by adding broccoli and chicken! Yes, you read that right. You are not only getting that rich tang flavor but also the meaty goodness from the chicken and nutrients from the broccoli. Give this recipe from Food Network a shot and let us know your thoughts!
Ingredients:
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Instructions:
1. Place a pot of water on to boil for macaroni.
2. Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
3. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
4. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
5. Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
6. Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.
Spaghetti Aglio e Olio
Translated as “Spaghetti with garlic and oil”, this classic Italian dish is only made with 4 simple ingredients. Although it is not as complicated as other pasta dishes, the depth of flavor coming from all ingredients mixed together gives off that nutty, salty, and powerful taste bursting in your mouth. The great thing about the simplicity of this cuisine is how you can always make a freshly cooked batch of this delicious treat, Christmas season or not.
Spaghetti Aglio e Olio although can be done in an instant, requires great care especially when sauteing the garlic in olive oil. Make sure that it is warmed in the oil so all the flavors from the garlic will come out while at the same time not burning it! You won’t like a sudden bitter taste to your pasta don’t you? Try this recipe from The Kitchn and level up your Christmas menu!
Ingredients:
1 pound dry spaghetti
4 tablespoons extra-virgin olive oil, divided
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.
2. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-low heat until shimmering. Add the garlic and red pepper flakes and cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.
3. Add the pasta water to the skillet and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the spaghetti and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the parsley and remaining 1 tablespoon olive oil, and toss to combine. Serve immediately, topping with plenty of grated cheese.
Pesto Pasta
Probably one of the most unique tasting pasta dish is pesto pasta. Made with herbs and toasted pine nuts, the earthy flavor of this cuisine provides a fresh and cool feeling when being eaten. If pesto pasta can be described as a season, it will definitely fall under summer. It gives off that light and sunny flavor that will make each bite truly satisfying.
When making your own pesto sauce it is suggested to use basil as your main herb because of its strong flavor, aroma, and color. However, when the taste gets too powerful, you can balance it out with some spinach. If you are also wondering, pesto pasta can be eaten warm or cold. So, you don’t need to open your microwave anymore whenever you are feeling lazy! This recipe from Joy Food Sunshine will surely give you the best pesto pasta result!
Ingredients:
Homemade Pesto Sauce:
2 cups basil
¼ cup toasted pine nuts toasted
4-5 TBS olive oil
1 tsp lemon juice
1 ½ TBS minced garlic
½ cup parmesan cheese
½ tsp salt
1/8 tsp pepper
Pasta:
Salted Water
16 oz bucatini spaghetti (or your preferred pasta)
2 TBS toasted pine nuts
Baby tomatoes, fresh basil, parmesan cheese, etc. optional garnishes
Instructions:
Cook Pasta:
1. Cook pasta according to package instructions, be sure to use salted water.
2. Drain (do not rinse), return to dry pot, cover with a lid and set aside.
While the pasta is cooking, make the homemade pesto sauce:
1. Heat pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown. Once they start to brown the process happens fast so watch carefully and remove from heat once all nuts are roasted (about 5 minutes), and let them cool.
2. Reserve 2 TBS roasted pine nuts for serving.
3. Put olive oil and basil leaves into the container of a Vitamix (or another high-powered blender). Blend for about 60 seconds until the ingredients are combined but not totally smooth. You may need to pause, scrape down the sides, and then continue blending.
4. Add ¼ cup pine nuts, garlic, lemon juice, parmesan cheese, salt and pepper and blend or process until you reach your desired consistency (about 30-60 seconds). You may need to pause, scrape down the sides, and then continue blending.
5. Taste and adjust salt and pepper as desired, pulse to combine.
Put it together:
1. Transfer warm pasta to a serving dish.
2. Add homemade pesto sauce and stir into pasta until evenly distributed.
3. Sprinkle with remaining toasted pine nuts!
4. Add tomatoes and fresh basil if desired.
5. Serve warm or transfer to the refrigerator to chill and serve cold.
One-Pot Eggplant Caponata Pasta
If you are looking for a past dish that is flavor-packed with sweet, tangy, savory, and spicy, this is the one you are looking for. Eggplant caponata pasta is inspired from the Sicilian dish, caponata, which is an eggplant relish. This Mediterranean dish is usually used as an appetizer and spread in bread. However, because of the variety of ingredients and flavors found in this food, cooks have found a brilliant way to incorporate this into a past dish. What makes eggplant caponata pasta even more exciting is the vibrant colors it show from the tomato, raisins, eggplant, pepper flakes, and other ingredients. You can now make your Christmas even more exciting with this recipe from The Kitchn. Check it out now!
Ingredients:
1 medium globe eggplant (about 1 pound)
1 small yellow onion
2 cloves garlic
1/2 cup Castelvetrano olives
3 medium plum tomatoes, or 1 (15-ounce) can diced tomatoes
4 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided, plus more as needed
1 tablespoon tomato paste
4 1/2 cups water, divided
1/2 cup golden raisins
2 tablespoons capers
12 ounces dried rigatoni pasta
1/2 teaspoon red pepper flakes
2 teaspoons sherry or balsamic vinegar
Chopped fresh basil leaves and toasted pine nuts, for garnish (optional)
Instructions:
1. Cut 1 medium eggplant into 1/2-inch cubes (about 7 cups) and place in a large bowl. Dice 1 small yellow onion and mince 2 cloves garlic. Pit and halve 1/2 cup Castelvetrano olives. Dice 3 medium plum tomatoes, if using.
2. Heat 3 tablespoons of the olive oil in a Dutch oven or large (at least 12-inch) straight-sided skillet over medium-high heat until shimmering. Add the eggplant, season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until browned in spots but not completely tender, 2 to 3 minutes. Transfer to a plate or bowl.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and sauté until softened and translucent, 3 to 5 minutes. Add the garlic and 1 tablespoon tomato paste. Sauté until fragrant, about 1 minute.
4. Pour 1/2 cup of the water into the skillet and use a wooden spoon to scrape up any browned bits that have formed on the bottom of the pan. Add the remaining 4 cups water, eggplant, plum tomatoes or 1 (15-ounce) can diced tomatoes and their juices, olives, 1/4 cup golden raisins, 2 tablespoons capers, 12 ounces dried rigatoni pasta, 1/2 teaspoon red pepper flakes, and remaining 1/4 teaspoon kosher salt. Stir to combine and bring to a boil over high heat.
5. Continue to boil, stirring frequently to prevent the pasta from sticking and lightly pressing down on it as needed to keep it submerged, until the pasta is al dente and almost all the liquid has evaporated, about 15 minutes.
6. Remove from the heat. Stir in 2 teaspoons sherry or balsamic vinegar. Taste and season with more salt as needed. Serve garnished with chopped fresh basil leaves and toasted pine nuts, if desired.
Who says that serving pasta dishes during Christmas is only limited to the classic spaghetti and carbonara? With these interesting and yummy recipes, you will not only make your holiday fun and exciting but your cooking will also gain new admirers from your family and friends.