INGREDIENTS:

Ingredients:

1 tbsp  DONA ELENA PURE OLIVE OIL

2 pcs  Garlic cloves, minced

1 pc  Onion, sliced

2 pcs  Italian sausage, diced

1 cup  Fresh mushrooms, diced

½ cup  Italian spaghetti sauce

1 cup  All purpose cream

½ cup  Evaporated milk

To taste  salt and pepper

DONA ELENA AL DENTE PENNE PASTA

For the white sauce:

1cup  All purpose cream

½ cup  Evaporated milk

1 cup  Quickmelt cheese

To taste  Salt and pepper

Procedure:

1. Heat the olive oil in a pan.

2. Saute the onions and garlic until softened.

3. Add the sausages and saute until cooked.

4. Add the mushrooms and saute until cooked.

5. Add the spagetti sauce.

6. Add the cream and milk and let simmer until thickened.

7. Mix the sauce with the penne noodles.

8. For the white sauce: In a separate saucepan, heat the cream and milk and let simmer.

9. Add the cheese and stir until it melts.

10. Season with salt and pepper to taste.

11. Top with white sauce then sprinkle with mozzarella or quickmelt cheese.

12. Bake in the oven until cheese melts and turns golden brown.

Ingredients:

500 g    DONA ELENA AL DENTE FUSILLI PASTA

6 tbsp  DONA ELENA EXTRA VIRGIN OLIVE OIL

500g     Baby tomatoes

             Fresh Basil

2 tbsp  DONA ELENA CAPERS

½ cup  DONA ELENA SLICED BLACK OLIVES

½ cup  Parmesan cheese

56g can   DONA ELENA ANCHOVIES

1 tsp   Chili pepper flake

            Salt and pepper

Procedure:

1.  Combine all ingredients in a bowl.

Ingredients:

¼ cup   Pesto sauce

1 cup   All purpose cream

2 pcs   Chicken breast

To taste   Salt, pepper, paprika

2 pcs  DONA ELENA DICED CANNED

           Mozzarella cheese, grated

           DONA ELENA AL DENTE FETTUCINE PASTA

Procedure:

Yield: 4 servings

300 grams    chicken breast fillet, diced
  45 ml        Good life Oyster sauce
  30 ml        Good life Sesame oil
  30 grams    Sugar
120 ml        Water
  15 ml        Doña Elena Pure Olive oil
  15 grams    Ginger, minced
  15 grams    Garlic, minced
  30 grams    Onions, minced
200 grams    Good life Pancit canton
    5 grams    Spring onions, chopped
        Doña Elena Pure olive oil – for frying noodles


1.Marinate chicken in Oyster sauce, Olive oil, Sesame oil and sugar for 30 minutes and drain. Set aside marinade.
2.Sauté ginger, onions and garlic in 30 ml pure olive oil and add marinated chicken.
3.Add marinade when chicken is cooked and simmer for 10 minutes.
4.Cook noodles separately in chicken stock and drain.
5.Deep-fry noodles in pure olive oil and drain in paper towel.

Ingredients:
Dory Breading:
½ Kg        cream dory fillets, cleaned and cut in half
to taste                salt and pepper
2 tsp                    Spanish paprika
½ tsp                   dried basil leaves
1 cup                   all purpose flour mixed with
½ cup                  Jolly Fresh Milk
½ pack                 Good Life Bread Crumbs
1 cup         Dona Elena Pure Olive Oil (for deep frying)
 
Ratatouille Sauce and Noodles:
2 tbsp            chopped garlic
2 tbsp                  Dona Elena Pure Olive Oil
4 strips                 Dona Elena Anchovies (add at least 1 tbsp of the oil)
½ cup                  red onions, cut into cubes
1 can                    Jolly Button Mushrooms Pieces and Stems
1 tbsp                  tomato paste
½ cup                  red wine
2 cups                  cubed eggplant, deep fried
1 cup                   ripe tomatoes, skinned and seeded, cut into cubes
¼ cup                 Dona Elena Black Olives, cut into small rings
2 cups                  spaghetti sauce
1 cup                   chicken stock
½ tbsp                 ground oregano
½ tbsp                dried thyme
½ tbsp                dried basil
to taste                ground black pepper
to taste                sugar
½ pack                 cooked Good Life Egg Noodles
garnish                 chopped parsley, grated parmesan cheese

Procedure:
1.                  Preheat a pan with the Dona Elena Pure Olive Oil for deep frying.
2.                  In a bowl, mix the Spanish paprika, dried basil, salt and pepper then rub some to the dory fillets. Dip onto the milk and flour mixture then dredge with the Good Life Bread Crumbs. Deep fry until golden brown in color and dry with some paper tissue. Set aside
3.                  Preheat another pan and sauté the chopped garlic with the Dona Elena Pure Olive Oil, cook until white in color. Toss in the Dona Elena Anchovies with some of its oil. Add the red onions, Jolly Button Mushrooms and tomato paste. Deglaze with red wine. Toss in the chopped tomatoes, Dona Elena Black Olives.  Simmer with the spaghetti sauce and chicken stock. Season with the dried herbs and sugar. If sauce is too thick, you may thicken it with some chicken stock.
4.                  To plate, slightly toss the deep fried dory onto the sauce, then set aside. Get a bowl and mix some noodles and the sauce transfer to a plate top with the dory, some of the sauce. Garnish with some chopped parsley and grated parmesan cheese.                
 

The beauty of pasta dishes is that they are devastatingly simple to prepare, rich in flavor, and absolutely filling.  Even if you don’t know your way around the kitchen very well, you can easily make this anchovy and caper pasta for dinner or other special occasions.

Yield:     3-4 Persons

Ingredients:

¼ c        olive oil
10 pcc        garlic cloves, peeled
1 T        chili flakes, dried
20 pcs        anchovy fillets
2 c        cherry tomatoes, cut in half
¼ c        capers, drained
To taste    salt and pepper
250 g        penne pasta
For garnish    parsley, chopped

Procedure:

1. Heat the olive oil in a small pot.  Add the garlic and chilies.
2. Cook the garlic until it becomes soft and golden brown.
3. Add the anchovies and stir until the fillets break down.
4. Add the cherry tomatoes and capers and cook until tender about 5 minutes.
5. Season with salt and pepper to taste.
6. Mix the sauce with the pasta and add a little pasta water if pasta is too dry.
7. Garnish with chopped parsley and parmesan cheese.

Ingredients:

1/3 cup  **Dona Elena Extra Virgin olive oil
1 Tbsp finely chopped garlic
2 cans  minced clams
1 Tbsp finely chopped parsley
pinch  red pepper flakes
to taste salt
1/3 cup Dona Elena White Wine
2 Tbsp butter
Parmesan cheese, grated
Freshly ground black pepper
Spaghetti noodles or angel hair noodles

Procedure:

1. Heat the olive oil in a pan.
2. Sauté the garlic then stir in parsley and red pepper flakes. Do not brown the garlic.
3. Slowly stir in liquid from the clams. Cover and cook over low heat for 4 minutes.
4. Add clams and white wine and let simmer for about 1 minute.
5. Add freshly cooked pasta to the sauce and toss well.
6. Add butter, and season with salt and pepper to taste.
7. Sprinkle with parmesan cheese and freshly chopped parsley. Ready to serve.

INGREDIENTS:

4 T olive oil
1 pc red onion, medium, sliced
2 T garlic, minced
100 g pork liempo, cut into strips
100 g chicken breast, cut into strips
2 pcs Chinese chorizo
100 g shrimps, peeled and deveined
5 pcs shiitake mushrooms, sliced
1 pc carrot, sliced
2 cups snow peas (sitsaro)
1 pc cauliflower
2 cups cabbage, sliced
4 T oyster sauce
2 T sesame oil
250 g pancit canton noodles

To taste salt and pepper

PROCEDURE:

1. Heat the olive oil and sauté the onions and garlic.

2. Add the pork strips, chicken strips, Chinese chorizo, and shrimps and sauté until tender. Add 2 T of the oyster sauce and toss the meats well in the sauce. Remove from heat and set aside.

3. Add the vegetables and sauté until tender. Add the remaining 2 T of oyster sauce then toss the vegetables in the sauce. Remove from wok and set aside.

4. Add the chicken broth add the noodles and let simmer until noodles are tender and some of the stock is absorbed.

5. Put back the other ingredients in the wok and toss with the noodles.

6. Season with sesame oil, salt and pepper.