Vege-Spaghetti in chili-parsley tomato sauce

 For this one, i used the store-bought spaghetti fortified with malunggay a.k.a moringa and carrots and made partly with durum semolina flour (El Real). I always use the other brand (ideal) which is made with durum wheat alone. I must say that the former has silky texture while the latter is al dente and rotund. I can choose both because they are not merely made with wheat flour, the ordinary flour used for our common white bread. This means, we can access now more nutritious and fiber rich pastas... i believe, this attempt from El Real is a success. I will patronize it from now on. This is what a grocery girl can do, compare products and eliminate the more evil in the basket.

The chiliness of this pasta wards off the chilliness of the windy weekend.

Here's how to:

500gms spaghetti pasta 

Olive oil

Garlic, minced

Onion, chopped

4 pcs long chile, seeded and halved

500gms italian style tomato sauce 

1 can meat and mushroom or 200gm ground beef

Half cup evap milk

Cheddar Cheese

Chopped parsley

Cook pasta as directed in the package. I put oil and salt in the water.

Saute garlic and onion in olive oil. Add the chili.

 Add meat and mushroom sauce or the ground beef. Let simmer.

Add the tomato sauce, milk, cheese and parsley. Simmer until the sauce thickens.

Adjust taste with salt and pepper. (For this one, i did not as the taste is for my liking).

Add the pasta and remove from fire. serve hot with garlic bread or soda crackers on the side.

Loved the tempered acidity of the tomato in this pre-packaged pasta sauce.

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The hot and hot concoction. Great for our windy weather these days.

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The first bite came from here!

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