Confetti Pasta, the Jennifer Lee way! | Mars Pa More - video Dailymotion

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The holidays are over, but that won’t stop Jennifer Lee from sharing with us her recipe for Confetti Pasta!

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00:00You know, there's a lot of delicious food in this holiday season.

00:04You'll just have to look for the simple foods that are easy to make but still taste like Christmas.

00:12Of course, Mars!

00:13And that's the answer of our hot chef today, Mars Jennifer here in...

00:19Mars Mabuhay!

00:23I'd like to call this confetti pasta because of the colors.

00:27Okay.

00:28So we chopped the bell peppers into cube shapes.

00:33And then you also have basil.

00:35Yeah, fresh basil.

00:36Sun-dried tomatoes.

00:37Sun-dried tomatoes.

00:38Garlic.

00:39And then of course, garlic, salt, and pepper, and oil, and your cooked penne.

00:43Yes!

00:44The pasta is penne. It has to be penne.

00:46Yes.

00:47I have a trivia.

00:48According to the American National Pasta Association, there are over 600 kinds of pasta shapes.

00:54And one of them is the penne pasta.

00:56The penne is one of the most popular Italian pasta shapes.

00:59It translates to the word pinch.

01:01Or, well, pinch.

01:02Okay.

01:03And even though the name is inspired by the shape, it's short, cylindrical, with angled edges.

01:07It looks like the head of a quail or a mountain quail.

01:09Oh, that's why!

01:11Yeah, penne pasta.

01:12That's right.

01:13Amazing.

01:14Nice one, Kuya Kim.

01:16Share it.

01:17How is it, Andrea? Is it al dente?

01:19Mmm, it's delicious.

01:20It's perfect.

01:21It's the same as Andrea's.

01:22I'm getting hungry.

01:25We're going to add the olive oil.

01:28What's next?

01:29There.

01:30We can now add the garlic.

01:32I like it when you have assistants.

01:34Yes!

01:35That's why we're here.

01:37We're hungry.

01:38We do everything together.

01:39We love to eat.

01:40Of the three of you, who loves to eat the most?

01:42Gwen.

01:43Oh, my God.

01:44It's obvious.

01:45It's not obvious, but she eats a lot.

01:47Wow.

01:49Even the buffet.

01:50But you studied culinary arts.

01:51Yes, I did.

01:52Culinary arts.

01:53I graduated.

01:54We'll add the bell peppers first.

01:57Because this cooks longer than the others.

02:00These are the things that chefs know that we don't know.

02:03Yeah.

02:04That's me.

02:05I put all of it.

02:08We're going to soften the bell peppers.

02:10Yeah, soften it a bit.

02:11We can add salt now.

02:12For other vegetables, like, let's say, tomatoes, eggplants, zucchini.

02:17When you saute it, you'd like to put salt right away.

02:22Yeah.

02:23Aside from the taste, it will also reduce the water.

02:25Because it's for the vegetables, right?

02:27Yeah.

02:28For the water retention.

02:29Yeah.

02:30So that it doesn't...

02:32So that it's easier to sear.

02:33Here are our sun-dried tomatoes.

02:35Yeah.

02:38Gwen, you spilled oil.

02:40Sorry, sis.

02:41I love you.

02:42You can't really avoid it in the kitchen, right?

02:44Oh, I spilled.

02:45I spilled.

02:48Okay, next.

02:49Next, we can add our sun-dried tomatoes.

02:52Kuya Kim has a question.

02:55Yeah, you were asking if we can use fresh tomatoes.

02:57Yes, we can.

03:00Sun-dried tomatoes have a more intense flavor.

03:04The acidity.

03:05Yes, it's concentrated.

03:06And that's what we like about it.

03:08Yeah.

03:09Since the star of the dish are the vegetables and the tomatoes,

03:14I decided to use sun-dried to intensify the flavor of the sauce for the pasta.

03:19Right.

03:20Okay.

03:21You know you're also a DJ, right?

03:22Yes.

03:23So you're listening to music while you're cooking.

03:24Yes, I love to listen to music.

03:27And when you're cooking, you have to dance a little.

03:30Yes.

03:31So that you have more food.

03:34Are you dancing?

03:35She's dancing with us.

03:36Are you dancing?

03:37The wind.

03:38You guys are dancing.

03:39Okay.

03:41It smells so good.

03:42It smells so good.

03:43It's so easy to make.

03:44Yeah.

03:45This?

03:46Yes, you can do it.

03:47You do the soaking.

03:48No, you do it.

03:49It's easy.

03:50It's done.

03:51After we put the pasta in the pan.

03:57I don't know how to soak it.

03:59But you can use other pasta.

04:01You can.

04:02You can use other pasta.

04:03Or why not?

04:04But I think it's better to soak it.

04:05Yeah, because I'm making confetti pasta.

04:09Confetti is like that, right?

04:11It's dry.

04:12It's dry.

04:13Yes.

04:14It's very colorful.

04:16Andrea, you have a lot of social media posts with your kids.

04:19What do you do together?

04:20Do you cook together also?

04:22Actually, sometimes with my boyfriend's daughter.

04:26We do a lot of baking.

04:28Because that's the fun for the kids, right?

04:31They use their hands.

04:33So Bea likes to bake more than anything else.

04:36Aside from the fact that you know how to follow.

04:39Right, that's Mar.

04:40She's a good girl.

04:41She's just a follower.

04:42Yes.

04:43She learned.

04:44Because it's boring to just watch.

04:46So I said, she might as well study.

04:51And you, Gwen, you're still into real estate?

04:54What else?

04:55Gwen, you're busy.

04:56Busy, busy.

04:57I know, I know.

04:58You're already full.

05:00You're already full.

05:01She's hungry.

05:02She's hungry.

05:03Gwen, are you still into real estate?

05:06No, I stopped.

05:07Okay.

05:08So what's been keeping you busy?

05:11Campaign shirts and I'm selling...

05:13Business.

05:15And then calamity for machines.

05:18Calamity for machines.

05:19The government gets it.

05:22Sideline, sideline.

05:24Gwen Garcia.

05:25That's right.

05:27This is Jennifer.

05:28You're also a martial artist.

05:29Yes.

05:31MMA now.

05:32I'm training MMA and FMA because I'm doing a movie with direct Bono Fajardo.

05:38So it's about Filipino martial arts.

05:41I'll put the fresh basil and this is done.

05:45It looks delicious.

05:46It smells good.

05:48Yes.

05:50We can top this with parmesan cheese.

05:52For those who are not on a vegan diet.

05:57If you're a vegetarian, you can have cheese.

06:00Once the fresh basil withers, we are good.

06:05This is it, guys.

06:06Try it, guys.

06:08Yummy.

06:10You know, it's obvious that you're a good cook.

06:13It's delicious.

06:15And I like the consistency of the pasta.

06:17It's a bit al dente.

06:18Al dente.

06:19I think...

06:20Al dente is the best way.

06:21Mars, let's serve this.

06:23It's really delicious, Jen.

06:25I'm really gonna make this again.

06:26It's so simple.

06:27Because it's simple.

06:28It's so simple and it tastes really good.

06:31I'm so happy.

06:32I agree with you, Mars, on the Christmas feels.

06:34Right?

06:35There is a bit of that.

06:36It's because of the colors, Mars.

06:38It's very Christmassy.

06:39Thank you, Jen.

06:40Thank you, Mars.

06:41I'm glad you guys liked it.

Confetti Pasta, the Jennifer Lee way! | Mars Pa More

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