Celebrating #LovePasta with Doña Elena Al Dente

Who doesn’t love pasta? Don’t say “I don’t” for I know you do! In my opinion, it’s one of the most versatile dishes where you can almost do whatever you want with it. You can stick with the well-loved classic carbonara or be bold by adding some longaniza. Whatever you will with a pasta noodle, Doña Elena Al Dente Pasta is definitely here to make your dishes all the more delectable. 🙂

Made with 100% durum wheat semolina, Doña Elena Al Dente Pasta is crafted using long-held Italian method of making pasta using bronze dies which leave rough ridges on the pasta, helping sauces cling better thus making it more savory. Using all-natural, GMO-free ingredients for its pasta, Doña Elena Al Dente is currently available in five variants – Fettuccine, Spaghetti, Penne Rigate, Fusilli and Lasagna.

If you really want a good pasta dish, the other ingredients can only bring so much to the plate. But the shining glory is the pasta where it ties the dish together. Doña Elena Al Dente Pasta is one good quality pasta where it will leave you with savory and delicious pasta dishes.

In celebration of World Pasta Month this October, I was lucky to be invited to Doña Elena’s 4th annual celebration over at Sip & Gogh located at the Century Mall. They decided to celebrate not only the love for pasta but for art as well. After a cooking demo, we had some fun with art but I’ll fill you in with the details on that later on.

Rae Guinto – Product Manager of Fly Ace Corporation
Abigail Ng-Reyes – AVP Marketing of Fly Ace Corporation

“Just like how most, if not all, Filipino celebrations are centered on family, great food, and sharing wonderful memories while gathered around the dinner table, Italians also hold food at a higher regard. For them, food isn’t just nourishment, it is life, and each tells a beautiful story.  Doña Elena Al Dente is also about that, celebrating culture and enlivening a food legacy through best-tasting pasta dishes that you can share with loved ones and friends,” shared Reyes during the event.

And now for the cooking demo! They have invited Chef Chris Locher of Amare to cook up some pasta dishes. Now let me tell you, the room was filled with such enticing aroma that I wanted to try the dishes immediately. 😛

Fettuccine Riviera

Both dishes were cooked in no more than 15 minutes. Easy recipes with ingredients that can be bought at the market. Of course, it was made more delicious with Doña Elena’s line of products. Below are the recipes so you could try it also at home. 🙂

FETTUCCINE RIVIERA (4 plates)
Ingredients:
  • 500 g. Doña Elena Al Dente Fettuccine, cook according to package instruction
  • 4 tbsp. Doña Elena Pure Olive Oil
  • 1/3 cup white onion, chopped
  • 5 cloves garlic, fine sliced
  • ¾ cup eggplant, diced half inch
  • ¾ cup red bell pepper, diced half inch
  • ¾ cup green bell pepper, diced half inch
  • 2 cups Doña Elena Diced Tomatoes
  • 2 tbsp. fresh basil, chopped
  • 1 bottle Doña Elena Spanish Sardines in Olive Oil, drained
  • 4 tbsp. Parmesan cheese, grated
  • 2 tbsp. pasta water
  • To taste…
    • Iodized salt
    • Whole black pepper
    • Paprika
    • Cayenne
    • Brown sugar
Instructions:
  1. Heat olive oil in a pan. Add onions and garlic, sear until light golden colored.
  2. Add diced eggplant, red and green bell peppers, pan roast until the eggplant starts to brown. Season with salt, pepper, brown sugar, paprika and cayenne to taste.
  3. Add pieces of Spanish sardines and moist it with pasta water, then simmer.
  4. Add diced tomatoes and bring to a soft boil. Cook until the eggplant, red and green bell pepper are soft.
  5. Add fresh basil and toss with pasta. Top with grated parmesan cheese and serve.
PENNE CON LONGANIZA (4 plates)
Ingredients:
  • 500 g. Doña Elena Al Dente Penne Rigate, cooked according to package instruction
  • 4 tbsp. Doña Elena Pure Olive Oil
  • 1/3 cup white onion, finely chopped
  • 5 cloves garlic, fine sliced
  • 240 g. longaniza, casing removed
  • 1 can Doña Elena Diced Tomatoes 400g
  • 4 tbsp. fresh basil leaf, chopped
  • 4 tbsp. Parmesan cheese, grated
  • 6 tbsp. Mozzarella cheese, grated
  • 2 tbsp. pasta water
  • To taste…
    • Iodized salt
    • Whole black pepper
    • Paprika
    • Cayenne
    • Brown sugar
Instructions:
  1. Heat olive oil in a pan. Add longaniza and sear until it starts to brown. Season your meat with salt, pepper, paprika, cayenne and brown sugar to taste. Add onions and garlic, sauté until the onion becomes translucent.
  2. Add diced tomatoes, mix some pasta water, and simmer until the sauce begins to thicken. Then add fresh basil and toss with pasta.
  3. Plate in oven proof dishes, top with grated parmesan and mozzarella cheese. Bake until the cheese starts to melt (oven at 350°F), then serve.

I can attest to this one’s quality. We actually use this at home not just for our pasta dishes but to others too. Really good olive oil! 😀

Aside from their pasta, they have other products too that are of good quality. We actually got to take home a goodie bag that contains some of their products. When I showed it to my mom, she got excited that we got to have not just one but two delicious pasta dishes over the weekend. I wasn’t able to show her the recipes but it’s making me plan of cooking those for the family. And of course, I’ll be using Doña Elena Al Dente to make my pasta dishes just perfect. 🙂

Doña Elena
Official website:
http://www.flyacecorp.com/brands/description/Dona_Elena_Al_Dente_Pasta

Facebook:  https://www.facebook.com/Donaelenacuisineraclub/
Instagram:  https://www.instagram.com/donaelenacuisineraclub/

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4 Comments

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  1. what are the expert tips or takeaways from the chef?

    • I could only recall two that day. It’s to never chop basil but break it using your hands. Somehow, chopping it takes something from the herb. And the adding of pasta water to the pasta sauce instead of just water. It adds a really interesting flavor to the dish. 🙂

      • when do you do add ‘pasta water’ to the sauce anyways? kapag masyado nang na dry or na-thicken?

        someday sana makagamit ako ng fresh basil sa pasta. lol hindi matuloy-tuloy yung herb pots sa open kitchen namin. 😀

      • That I’m not sure pero pag na-dry na ata. Bigla na lang niyang dinagdag during the demo. More of last minute addition ni chef. Hindi rin fresh gamit ko na basil kasi mas madali bumili ng dry. Mas matagal pa shelf life. Hehe. Pero go sa herb pots!

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