Tomato Pasta with Basil and Longganisa Meatballs

Today is another training day for Nanay Dina. Mila had been feverish and cranky the whole night because of another tooth bursting. She's feeling alot better today and really active which is a relief. As part of Nanay's training, she needs to spend the whole day with Mila so the little get will get used to her care. Hubs and I will have to "hide" upstairs because everytime she sees us, she starts crying as if she's being tortured. Otherwise, she's as behaved as I can ask for.

Because of the long night, I'm feeling a little lazy. I'm also confined in the bedroom so I started browsing through my Pray. Eat. Love. album. The title stands for "I Pray that they Eat my food and Love it". Haha. I think my first photo there was back in 2010 when I started learning how to cook.

I've noticed that out of all the food pics in the album, it's the Tomato Pasta with Basil and Longanisa Meatball that had the most comment and had been requested multiple times. It's my take on Jamie Oliver's recipe from his old show Jamie at Home. I love simple recipes and the meatball trick made this my go to pasta.


500 grams Doña Elena's Al Dente Spaghetti*
1 400 grams can Dona Elena Whole Peeled Tomatoes
4-6 pcs garlic Longganisa
3 cloves garlic, finely chopped
bunch of basil
Dona Elena Pure Olive Oil for frying
Italian Seasoning
1/2 teaspoon worcestershire sauce
black olives (optional)
Parmesan Cheese


1. Remove meat from the longanisa skin and combine in a bowl. Make 1-inch sized meatballs. You can make it bigger depending on your preference. Leave about 1/2 cup of meat for later. Fry your meatballs in a hot pan for about 1-2 minute, until slightly brown. I sometimes just squeeze out the meat, roll it on my hand and directly drop into the pan. Set aside.

2. Using the same pan and some of the oil used for frying, saute the garlic. Add the meat you set aside from earlier. Stir fry for a few minutes until meat is brown.

3. Add the tomatoes. We love them a little chunky so I just press the tomatoes by hand just to get the juice going. Lower the heat and cook for 15-20 minutes or until you get the consistency you want. Add water to thin it out, or cook longer to make it saucier.**

4. Put the olives, worcestershire sauce, and a dash of Italian Seasoning. 

5. Use salt and pepper to taste. Add the basil and simmer for 5 more minutes. 

6. Serve pasta and sauce, topped with your longanisa meatballs. Add cheese.

Yield: 4-6 servings

Update: Last Satuday, I attended a celebration of National Pasta Day. Chef Michel of The Blackboard had a cooking demo and he prepared his own tomato basil pasta. The newbie cook in me definitely picked up a few points. 

*Always use bronze die-cut pasta. They have a rougher surface which means sauce can cling better, making for a yummier dish. When cooking your spaghetti, just add salt to the water. After it had been drained, drizzle olive oil and toss. 

**Instead of buying pre-made tomato sauce, make your own. Use one can of Dona Elena Whole Peeled Tomatoes, add one head of onion (red or white), and about 6 cloves if garlic. Put in blender for a smooth,  homemade tomato sauce. This can be your base for your pasta or any recipe that calls for tomato sauce. I like mine a little rough so I still just smash the tomatoes by hand


  1. Pasta is really an easy dish. :) I love this "I pray that they will eat my food and love it"

  2. Gotta try this!My husband loves tomato based pasta. :D Awesome recipe

  3. This Christmas season, your blog is one of the blogs I plan to look into for our menu. :)

  4. I am going to try the home made tomato sauce! First time to heard about bronze die-cut pasta.. I''ll read more about that!

    1. You should. So simple and healthier too since canned tomatoes use plum tomatoe. picked at its peak. And without too much add ons from store bought tomato sauce too.

  5. I can already imagine the taste of this pasta recipe!! Yumm!

    1. That's so sweet coming from one of my favorite bloggers. I always love your recipes and bookmarked most of them (just those without baking involved. haha)

  6. I wonder if the strong taste of longganisa would somehow affect the spaghetti.

    1. It actually complements the sauce very well. I always buy the garlic longganisa. I'm have not tried the sweet longganisa though.

  7. Looks like a good recipe to try at home. Thanks for sharing.

    1. You're welcome. It's really quiet easy and very little preparation needed

  8. at every occasion in our home, pasta is a staple dish! so i am sure to see this on Christmas! haha looks yummy! :-)


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