Green Pasta in Red Sauce with Kesong Puti
by Chef Boy Logro
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INGREDIENTS:
500g spinach pasta, cooked al dente then drained
1 tbsp olive oil
1 pc white onion, chopped
1 head garlic, crushed
1 can diced tomatoes
2 tbsp tomato paste
¼ cup chopped parsley
½ tsp dried oregano
½ tsp sugar
2 cups beef broth
Salt, as needed
250g kesong puti
1/4 cup green olives, chopped
Salt and ground black pepper as needed
INSTRUCTIONS:
1. Heat olive oil in a saucepan.
2. Sauté onion, garlic, tomato paste, diced tomatoes and add the beef broth.
3. Simmer for a few minutes.
4. Season with oregano, salt, black pepper and sugar.
5. Add the chopped parsley.
6. Simmer for a few minutes.
7. Put the cooked pasta on a plate.
8. Top with red tomato sauce, design with kesong puti and green olives.
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