Today feels like the morning after that really sweet party and it’s back to reality for me. Don’t you hate that feeling? – Well if you actually understood what I just wrote. People who visited us over the weekend have finally left, and here I am alone at home after what seems to be my longest weekend in a while.
I have a pile of papers to check, a lesson to plan and other miscellaneous things I need to get done. And if you know me pretty well, I’m a procrastinator and I usually wait until the 11th hour to finish everything. Well, if you haven’t caught on yet, I’m a part time teacher in my alma mater, teaching English to wide eyed college students. I can’t believe that a few months ago, I was that college student who didn’t really give two cents to what the teacher’s blabbering about infront. Now that I’ve come full circle, I can totally relate to my students, so I don’t blame them if they’re sometimes(?) uninterested. But still, I’m enjoying the time given to me so I’m not complaining that much to have me consider quitting.
Where was I? Oh yeah, procrastination. Instead of me devoting the afternoon checking papers, here I am writing about my afternoon meal. Remember the sausages my mom brought home from Manila? Well, it turns out they’re pretty tasty when paired with pasta! Honestly my cooking range isn’t really that diverse. At the moment I’m limiting myself to the quick pasta, fried fish here and there. So I’m really dead set on widening my repertoire. But for this lazy afternoon, I’m pretty comfortable being…well, lazy. It’s still tasty pasta. Definitely a winner.
Ilocos Longanisa Pasta
serves 1 – 2
175 grams spaghetti, uncooked
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, sliced
7 pieces Ilocos longanisa, roughly 150 – 200 grams
200 grams tomato sauce
1/2 tbsp Basil
a dash of salt and pepper
1. Heat water to a rolling boil and cook the pasta according to the package directions.
2. When the pasta is halfway done, heat a pan and add the oil. Add the garlic and lightly toast it. After a minute, add the onions and allow it to sweat and go limp.
3. Add the longanisa/sausage and cook until slightly brown and the fat renders nicely.
4. Add the basil, tomato sauce and season with a dash of salt and pepper.
5. Get a tablespoon of the starchy water and add the the meat
6. When the pasta is al dente, drain and add it to the meat sauce. Allow the sauce to coat the noodles well.
7. Remove from heat and add parmesan cheese. Mix well. Serve hot and enjoy!
And yes, while I was cooking and taking pictures of the dish, Junior Masterchef was on. Dang those kids are amazing.