RAMAR FOODS RECIPES
Warm Spinach and Chicken Tocino Salad
By Chef Wayne Despues
Pasta Magnolia Putanesca
By Roman Roxas, California
Thai Longanisa Meatballs with Peanut Dipping Sauce
By Joshua Ives, Massachusetts
Magnolia Longanisa Roll
By Priscilla M. Quinn, North Carolina
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PASTA MAGNOLIA PUTANESCA
By Roman Roxas, California
Ingredients:
2 packages Magnolia® longanisa
1/2 cup extra virgin olive oil
5 cloves garlic
1 can black olives
1 can green olives
1 large onion
5 medium sized tomatoes
1 small can anchovies or 1/2 cup tinapa meat
1/2 stick of butter
1/2 cup sweet relish
1/2 cup tomato sauce
1 lb. linguine pasta (cooked)
1 cup parmesan cheese
Preparation Instructions:
Remove magnolia longaniza form casings, place in a pan with 1/4 cup water. When almost dry, add 1/4 cup EVOO (extra virgin olive oil). Sautee until brown. Take cooked longanisa out of the pan. Add the rest of the EVOO. Sautee onions until transparent, then add garlic, be careful not to burn. Add anchovies or tinapa meat. Add olives and relish. Cook for 3 minutes. Add tomato sauce and tomatoes, cook to simmer, melt the butter. Add 1/4 cup to the sauce.
Boil pasta with 2 quarts water and 3 tbs salt.
Cook al dente. Drain pasta.
Serve sauce over pasta and add the remaining cheese on top.
 
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