Bravisima!

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

World Pasta Master

The young and talented Chef Carolina Diaz, with a Mexican heritage and who is the chef di cucina at the famous Italian restaurant Terzo Piano at the Art Institute Museum of Chicago, will represent USA in the next Barilla® World Pasta Masters in Italy in October. During the competition, 18 young chefs from around the world will compete to win the coveted title of World Pasta Master! Through the World Pasta Masters event, the chefs will celebrate pasta and its heritage all while encouraging those at home to elevate their cooking skills.

Carolina was the only woman to make it to the finals out of all the chefs in the entire country on a recent Barilla event in Chicago. She was one of four chefs who competed in the event, each making their own pasta dish for a panel of judges. But the cool thing was that she won with the most simple dish—one that she’s made for many years but that she’s been able to evolve over time. “All you need is pasta, fresh roasted peppers, tomatoes, herbs, a pinch of cream and tuna. It’s simple, but the taste speaks for itself, that’s my way of cooking” she reveals.

Chefs from all over the world will compete in the finals, in October in the city of Milan. And who better to represent us than a Latina? Carolina told me, “The kitchen goes beyond the act of cooking. For me, it is a way to please and serve. Us Mexicans, we’re much like the Italians—all of our events revolve around the kitchen. It is part of our heritage—it's the way we celebrate and take care of each other.”

And with this deep thought, I closed my chat with Carolina and headed to the kitchen to prepare a dish where I can celebrate Italy and Mexico in the same pot: Pomodoro Guajillo Pasta. The kitchen unites us—let’s combine simple and fresh ingredients to enjoy it to the fullest.

You can follow Carolina’s journey to the World Pasta Masters by following @BarillaUS and #WorldPastaMasters on Instagram or on World Pasta Masters website.

POMODORO GUAJILLO PASTA

Chef Latina Doreen Colondres

20 minutes 8 portions

By


What you need:

  • 1 box Barilla Spaghetti
  • 5-6 fresh pear or plum tomatoes, cut into small cubes
  • 2 guajillo chiles, deveined, seedless and then cut in thin slices
  • 1/4 cup of extra virgin olive oil
  • 6-8 garlic cloves, peeled and cut into thin slices
  • 10 basil leaves, thin sliced
  • Salt and pepper to taste
  • Parmigiano-Reggiano cheese or shredded Mexican queso fresco, to taste

What you have to do:

  1. Using a large skillet at medium-high temperature, add a bit of olive oil and heat the chilies for 3 min. Remove and set aside.
  2. Add the remaining oil and sauté the garlic for 1-2 minutes. Add the tomatoes, the chiles and cook for 10-12 minutes.
  3. In a large pot with boiling water, add enough salt and cook the pasta according to the package instructions or until al dente.
  4. Transfer the pasta to the pan of the sauce. Add 1/4 cup of the pasta water and combine.
  5. Remove from the heat, add basil, cheese, pepper to taste, serve and enjoy.

World Pasta Master

Diez razones para comer...

Diez razones para comer aceitunas

Se nos acabaron las vacaciones. Eso...

Doreen brings iberico t...

Doreen brings iberico to san antonio

Celebrity chef, Doreen Colondres, will present...

Cambia Tu Copa de Pinot...

Cambia Tu Copa de Pinot Grigio

Mejora tu experiencia a la hora...

10 razones para comer s...

10 razones para comer sandía esta semana

Esto de celebrarle el día a...

Choose the Perfect Cut

Choose the Perfect Cut

By Doreen Colondres for The National...

10 Things You Should Kn...

10 Things You Should Know About Food Allergies

Go to the recipe. More than 15...

Bravisima!

Bravisima!

This is a sponsored conversation written...

Bring on the party—pass...

Bring on the party—pass the tequila!

Tequila can stimulate even the most...

El placer de un mango

El placer de un mango

Cuando era pequeña, teníamos un generoso...

Pork, the king of Latin...

Pork, the king of Latinos during summer

A recent study conducted by the...

El cerdo de La Alberca

El cerdo de La Alberca

Acabo de regresar de un viaje...

El más humilde en la co...

El más humilde en la cocina

El ingrediente más humilde en la...

Meet Torrontés

Around the world, there are thousands...

Ultra Violet Power in t...

Ultra Violet Power in the Kitchen

Just like fashion runways announce trends...

Arriba el Caribe!

Arriba el Caribe!

Join me at the CIA San...

Cómetelo todo

Cómetelo todo

Bien lo decía mi Abuela: “cómetelo...

Smart kids lunch box

Smart kids lunch box

A healthy lunch box prevents illness...

Don't judge the price o...

Don't judge the price of a cashew!

In order to make a cashew...

Una fresca experiencia ...

Una fresca experiencia en Copa

Seguro te suena familiar un vino...

¿Por qué son tan caras ...

¿Por qué son tan caras las trufas?

Así como el caviar, la vainilla...

Paella Challenge for th...

Paella Challenge for the education

I am so excited!!! I have...

The Sexy Basil

The Sexy Basil

We see her fresh, and actually...

Not everything bubbly i...

Not everything bubbly is Champagne

If you hear the word bubbles...

Verde que te quiero ver...

Verde que te quiero verde

Soy de las que piensa que...

Uvas de la suerte en tu...

Uvas de la suerte en tu cocina

¿Eres de los que se come...

Loose Weight This Holid...

Loose Weight This Holiday Season!

Christmas brings us gifts and a...

What wine should I buy ...

What wine should I buy for Thanksgiving?

Choosing a wine is like falling...

México y Ecuador cocina...

México y Ecuador cocinan en el Día de Muertos

Mientras en EU, el Caribe y...

The Citrusy Seeds of th...

The Citrusy Seeds of the Cilantro

There is no doubt fresh cilantro...

«
»

Doreen is an Editor of:

 

Doreen is Chef Ambassador of:

Novo Nordisk Novo Nordisk

Doreen Colondres Celebrity Chef Of:

 

Doreen supports:

Baptist Health Foundation

Contact

This email address is being protected from spambots. You need JavaScript enabled to view it.

This email address is being protected from spambots. You need JavaScript enabled to view it.