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[Kitchen 143] Capping off our World Pasta Month celebration

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[Kitchen 143] Capping off our World Pasta Month celebration
Any oil-based pasta lovers out there?

Editor’s note: This content is sponsored by San Remo and was produced by BrandRap, the sales and marketing arm of Rappler. No member of the news and editorial team participated in the production of this piece.

Red sauce? Nah.

White sauce? Err, maybe next time.

Oil-based? Let’s go!

We’re giving some love for oil-based pastas in our final episode of our special series for World Pasta Month together with San Remo.

Oil-based pastas may look simple, but you can create the most complex and interesting flavors and textures with the right ingredients. So for this episode, Michelle Aventajado is kicking things up a notch by teaching us how to make bow ties with shrimp and marinated artichokes.

She’s also going to be sharing with us a couscous recipe. That’s right! Couscous is in fact a kind of pasta, not a grain! She’ll be mixing roasted tomatoes & white beans with grilled chicken into a bowl of San Remo couscous.

Creating more pasta-bilities with her are special guests we’ve invited for this episode. Joining us in Kitchen 143 are Chef Paolo Durante of The European Diner, and host and entrepreneur Mica Pineda who also runs The Nest Tagaytay.

The final episode of our three-part series will go live on World Pasta Day itself, October 25, at 4:00 pm!

And since this is a celebration of all things pasta, we’re giving away some San Remo goodies to winners of our Quiz The Cook trivia contest. Be sure to tune in and answer those questions to win prizes that will help you recreate some of the recipes we will be sharing.

Bookmark this page so you don’t miss it!

Get your San Remo and La Espanola staples at the Sysu Foodhub in Quezon City, or order through their official website. – Rappler.com

San Remo

San Remo has always been a part of families for more than 80 years. Founded by Luigi Crotti in 1936, San Remo believes in strong family values symbolizing the culture and tradition of pasta making. San Remo’s manufacturing combines the traditional Italian “know how” with the most modern technology. Today, San Remo has a variety of authentic pasta that is both versatile while offering an extensive range of shapes and sizes for every occasion.