Last Christmas, I received a bag of Clara Ole Pasta Sauces as a gift. I love food gifts! I kitchen-tested them right away, and have been buying the pasta sauces from the supermarket and even recommending them to friends and other family members ever since.
The first one I tried was the Kung Pao pasta sauce, just because I’ve always been enamored with the oriental pasta dish from Yellow Cab Pizza called Charlie Chan Pasta. I simply stir-fried chicken strips in a little oil, added sliced shiitake mushrooms, poured the sauce straight from its packet into the pan and… voila! Homestyle oriental pasta with a sweet-salty-spicy goodness! Y-u-m-m-y!
The Chunky Tomato with Three-Cheese sauce is also very good. I actually wanted to toss it with Lucban longganisa but I didn’t have some at home, so I just topped the penne pasta with Mediterranean Herb Pork Steak from Monterey Meatshop, and the combination worked wonderfully! The chunks of grilled pork steak enhanced the mild flavor of the tomato sauce and I loved how it turned out.
If you’re into oil-based sauces, there’s a Clara Ole Cheesy Pesto Sauce for you. Instead of mixing the usual tuna flakes for added flavor, I used gourmet tuyo (dried salinas fish) in canola oil that I bought from Becky’s Kitchen. The tuyo provided an irresistible flavor contrast to the pesto, making it another kitchen experiment success story!
I really can’t say which one is my favorite experiment because they’re all very good, but I’m excited to whip up more pasta creations with a lot of help from Clara Ole!