Shrimp Aglio Olio

COVID-19 Movement Control – Day 60
Lunch: Shrimp Aglio Olio

Can’t believe it. We already survived 60 days of MCO. Throughout this MCO, I have journaled every day on my Instagram of my thoughts, special memories and mostly food that I cooked, some for the very first time since we cant eat out during this special time. The one special thing is, the boys used to tell me “Mommy, can you please don’t cook?”. Now, Jaden would come to the kitchen and asked what did I cook that smelled so nice or he would add on his food serving. This is for me to read years in future of how we survived this pandemic and why 2020 is so special to all of us. Treasuring memories.

My favorite pasta is Aglio Olio and also one of the very first pasta that I tried cooking. It’s easy and I was told to think of the colors of Italy flag. White for garlic (lots and lots of garlic cooked with olive oil), green for parsley and red for tomatoes.

When I was buying parsley, I had the option of getting a packet of Italian parsley at $2.50 or a parsley plant at $6.50. It was the only parsley plant standing there and surprisingly, it looked healthy. I decided to get the plant as the Accountant mind told me if I can use it 3 times, it’s already cheaper and I don’t have to keep on going back to Village Grocer to buy. I am really challenging myself if any plant can survive in my hands. I don’t have green fingers.

Ingredients:

  1. Pasta – 250g (about 85g to a person)
  2. Olive oil – 1/2 cup
  3. Anchovies in can – 1
  4. Garlic – 6 cloves, thinly sliced
  5. Chili flakes (1/4 tsp) or chili padi (2 red, halved and seeds removed)
  6. Shrimps – about 5 medium shrimps per person
  7. Cherry tomatoes – 12
  8. Fresh Italian parsley – 1/4 cup, chopped

Instructions:

  1. Put 2.5 litre of water to boil, add salt
  2. Once boiled, gently put pasta into the pot of boiling water.

3. Let it cooked for about 10 minutes or follow cooking instructions on pasta box, stirring occasionally.

 4. While pasta is cooking, add olive oil into wokpan.

5. Put anchovies and its oil

6. Add garlic slices and sauté until golden brown and fragrant. Add chili padi.

7. Add shrimps and cook for 2-3 minutes. Do not overcook the shrimps.

8. Add tomatoes

9. Add cooked pasta and parsley and mix them evenly.

10. Add a little of water from pasta pot, if it is dry.

11. Sprinkle salt and pepper to taste. Garnish with some parsley and serve warm.

You may sprinkle some grated parmesan, if you love cheese.

The 3 beautiful colors of Italy flag.

 

Spaghetti Bolognese

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Idea to cook spaghetti Bolognese from the balance of tomato paste and tomato sauce that I used for lasagna. I also like the meat sauce from the lasagna recipe. With that, I cooked spaghetti Bolognese for lunch today.

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The recipe is pretty similar to the lasagna meat sauce recipe. I changed the carrot with portabella mushroom.

The ingredients below are good for 6 serving.

Ingredients for Meat Sauce:

  • 2 tbsp oil
  • 6 portabella mushroom, cut into pieces
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 600 g minced meat (chicken, beef or pork) – roughly 100g for each serving
  • 4 tomatoes, cut into pieces
  • 100 g tomato paste
  • 1/2 can (200 g) tomato sauce
  • 1 tbsp white sugar
  • 2 dried basil leaves
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1/2 tbsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped fresh parsley (best herbs for pasta in tomato sauces are parsley, basil, oregano, bay leaves and marjoram).
  • Pasta (per serving: 75 to 100 grams)

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Directions:

  1. In a pot, pour oil and cook mushroom, onion and garlic over medium heat until soft.
  2. Add in meat and cook until well browned.
  3. Stir in tomatoes, tomato paste and tomato sauce.
  4. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.
  5. Simmer covered for about 1.5 hours. Stirring occasionally.
  6. Bring a large pot of lightly salted water to a rolling boil.
  7. Add in pasta. Bring the water back to rolling boil before start counting cooking time to as indicated on pasta packaging.
  8. Drain pasta and transfer to serving plate.
  9. Scoop meat sauce over pasta and serve immediately.

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We all love to eat Spaghetti Bolognese. Jared likes it even more to eat the pasta that left to rest overnight.