Doña Elena Al Dente kicks off ‘artsy’ Pasta Month celebration with ‘#LovePasta

by makingpituc · October 27, 2017

As October marks the observance of World Pasta Month, Doña Elena Al Dente initiates yet another unforgettable tribute to the Italian food heritage in the country with the #LovePasta campaign held on October 4, at the newest branch of Sip and Gogh in Makati City.

Doña Elena Al Dente has been pioneering this gastronomic and annual celebration in the Philippines for four years already. For 2017, Doña Elena took the occasion to celebrate Italy’s renowned excellence in the arts and culinary – a distinct trademark that is also present in Al Dente, being an artisan quality pasta brand in the local market with premium quality and genuine Italian origins.

Made with 100% durum wheat semolina, Doña Elena Al Dente Pasta is crafted using long-held Italian method of making pasta using bronze dies which leave rough ridges on the pasta, helping sauces cling better thus making it more savory. Using all-natural, GMO-free ingredients for its pasta, Doña Elena Al Dente is currently available in five variants – Fettuccine, Spaghetti, Penne Rigate, Fusilli and Lasagna.

Pasta-rrific perfection

Taking cue from the Italians’ zest for quality dolce vita life, the “#LovePasta” event and the pasta recipes prepared by Chef Chris Locher of Amare is just a preview of what’s in store for Doña Elena Al Dente fans for the entire Pasta Month celebration. Among these are exciting nationwide online promos and free online recipes that are easy to make.

Besides being excellently “al dente,” Doña Elena Al Dente Pasta’s premium Artisan quality makes it the best choice for home cooks, culinary professionals, and restaurateurs who want to create unforgettable dining experiences by cooking varieties of satisfying pasta dishes for every occasion.

While providing many pasta options as a way of elevating the Filipino palate is a prime motivation, Fly Ace Corporation AVP for Marketing, Abigail Ng-Reyes, says that the brand aims to achieve more by fostering better appreciation of Italian culture via the annual Pasta Month celebration.

“Just like how most, if not all, Filipino celebrations are centered on family, great food, and sharing wonderful memories while gathered around the dinner table, Italians also hold food at a higher regard. For them, food isn’t just nourishment, it is life, and each tells a beautiful story. Doña Elena Al Dente is also about that, celebrating culture and enlivening a food legacy through best-tasting pasta dishes that you can share with loved ones and friends,” shared Reyes during the event. To learn more about Fly Ace, visit www.flyacecorp.com. Doña Elena Al Dente Pasta is available in all leading supermarkets nationwide. For more details, check out Doña Elena on FB: https://www.facebook.com/Donaelenacuisineraclub/.

FETTUCCINE RIVIERA

(4 plates)

500 g. Doña Elena Al Dente Fettuccine, cook according to package instruction
4 tbsp. Doña Elena Pure Olive Oil
1/3 cup white onion, chopped
5 cloves garlic, fine sliced
¾ cup eggplant, diced half inch
¾ cup red bell pepper, diced half inch
¾ cup green bell pepper, diced half inch
2 cups Doña Elena Diced Tomatoes
2 tbsp. fresh basil, chopped
1 bottle Doña Elena Spanish Sardines in Olive Oil, drained
To taste iodized salt
To taste whole black pepper
To taste paprika
To taste cayenne
To taste sugar brown
4 tbsp. Parmesan cheese, grated
2 tbsp. pasta water

Procedure:

1. Heat olive oil in a pan. Add onions and garlic, sear until light golden colored.

2. Add diced eggplant, red and green bell peppers, pan roast until the eggplant starts to brown. Season with salt, pepper, brown sugar, paprika and cayenne to taste.

3. Add pieces of Spanish sardines and moist it with pasta water, then simmer.

4. Add diced tomatoes and bring to a soft boil. Cook until the eggplant, red and green bell pepper are soft.

5. Add fresh basil and toss with pasta. Top with grated parmesan cheese and serve.

PENNE CON LONGANIZA

(4 plates)

500 g. Doña Elena Al Dente Penne Rigate, cooked according to package instruction
4 tbsp. Doña Elena Pure Olive Oil
1/3 cup white onion, finely chopped
5 cloves garlic, fine sliced
240 g. longaniza, casing removed
1 can Doña Elena Diced Tomatoes, 400g
4 tbsp. fresh basil leaf, chopped
To taste iodized salt
To taste whole black pepper
To taste paprika
To taste cayenne
To taste sugar brown
4 tbsp. Parmesan cheese, grated
6 tbsp. Mozzarella cheese, grated
2 tbsp. pasta water

Procedure:

1. Heat olive oil in a pan. Add longaniza and sear until it starts to brown. Season your meat with salt, pepper, paprika, cayenne and brown sugar to taste. Add onions and garlic, sauté until the onion becomes translucent.

2. Add diced tomatoes, mix some pasta water, and simmer until the sauce begins to thicken. Then add fresh basil and toss with pasta.

3. Plate in oven proof dishes, top with grated parmesan and mozzarella cheese. Bake until the cheese starts to melt (oven at 350°F), then serve.