The inspiration for this dish came from Home Cooking Rocks’ Pasta ala Puttanesca. In case you haven’t known, my siblings and I are sworn pasta lovers. Usually during my restdays we cook it for dinner. Whatever’s left, we have it for midnight snacks. But after years of experimenting between tomato-based and cream-based sauces, we decided it was time for a change.
Sheila had always been fascinated about cooking pasta with only a few ingredients. A dish that’s less messy, much cheaper (at least for us) and easier to prepare. But the thing is, because other ingredients are hard to find, we usually end up substituting them for cheaper (but practical) alternatives. Take for instance this recipe. Parmesan cheese is too costly since we’re preparing this for just the three of us. So we opted for Quickmelt instead. We might try kesong puti next time just to be more innovative.
Pardon the photos, I cannot plate to save my life. It’s another art that we have to master in the future.