Archive for the ‘Tuna Pasta Back Recipes’ Category

Chewy Oatmeal Cookies Recipe

Chewy Oatmeal Cookies Recipe

Ingredients

=> 1 cup butter, softened
=> 1 cup sugar
=> 1 cup packed brown sugar
=> 2 eggs
=> 1 tablespoon molasses
=> 2 teaspoons vanilla extract
=> 2 cups all-purpose flour
=> 2 cups quick-cooking oats
=> 1-1/2 teaspoon baking soda
=> 1 teaspoon ground cinnamon
=> 1/2 teaspoon salt
=> 1 cup each raisins and chopped pecans
=> 1 cup (6 ounces) semisweet chocolate chips
Chewy Oatmeal Cookies Recipe
Directions

=> In a vast dish, cream spread and sugars until light and cushioned. Include the eggs, molasses and vanilla; beat well.

=> Combine the flour, oats, heating pop, cinnamon and salt; continuously add to creamed mixture and blend well. Mix in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. separated onto lubed heating sheets.

=> Bake at 350° for 9-10 minutes or until gently seared. Cool on prospects minutes before evacuating to wire racks. Yield: around 5 dozen

Olive Lover’s pasta

Olive Lover’s pasta

Ingredients :
=> 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce
=> 1 package (12 oz.) tri-color pasta twists, cooked and drained
=> 1 cup sliced assorted pitted olives
=> 2 Tbsp. grated Parmesan cheese

Olive Lover’s pasta
Preparation
1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil.
Ingredients :
=> 100 gm spaghetti
=> 8-10 cloves garlic, sliced
=> 1/2 tsp chilli flakes
=> 10 gm salt
=> 1 Tbsp olive oil
=> Some dried herbs, optional
Spaghetti Alio Olio Paperoncino
Method

=> Boil the spaghetti in a liter of water with some salt.

=> Saute the garlic in some extra virgin olive oil.

=> Add the chilli flakes.

=> Quickly put in the spaghetti with a little bit of the cooking water.

=> Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine.

Ingredients :
=> 50 gm shitake mushroom-soaked in warm water for 15 minutes
=> 100 gm fresh mushroom-sliced
=> 1 Tbsp chopped onion
=> 1 clove garlic
=> 1 Tbsp fresh thyme or fresh parsley, chopped
=> 30 ml white wine
=> 100 gm whole wheat pasta-penne or linguine
=> Salt and pepper for seasoning
Whole Wheat Pasta in Mushroom Sauce
Method

=> Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce.

=> In a heavy bottomed saucepan, saute onion and garlic in olive oil, add mushroom and wine.

=> Once the wine has evaporated, add some of the water in which shitake mushroom was soaked.

=> Add salt, herbs and cook for 5-6 minutes.

=> Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve at once.

Penne Ala Vodka

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process.
Ingredients :
-> 1 Tbsp butter
-> 1 Tbsp olive oil
-> 1 small onion, chopped fine
-> 1 Tbsp garlic chopped
-> 3/4 cup fresh cream
-> 1/4 cup vodka
-> 1/4 tsp chilli flakes
-> 1 can of Italian plum tomatoes deseeded and chopped
-> 2 Tbsp freshly grated Parmesan
Penne Ala Vodka
Method

-> Melt butter and olive oil in a saucepan with onion and garlic till translucent.

-> Add tomatoes and cook till almost no liquid remains in pan (med-low heat) stirring frequently.

-> Add cream, vodka and chilli flakes and boil until thickened to sauce consistency.

-> Season with salt and pepper. Sauce can be made a day ahead and refrigerated.

-> Cook penne pasta in a large pot of boiling water with salt till al dente.

-> Transfer to a bowl.bring sauce to simmer and toss pasta. Sprinkle with Parmesan.

Spaghetti Aglio Olio

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil.

Ingredients :
=> 125 gm spaghetti (raw)
=> 3-4 cloves garlic (sliced)
=> 1 Tbsp olive oil
=> 1/2 tsp red chilli flakes
=> Parsley, a small bunch
=> Salt to taste

Spaghetti Aglio Olio
Method

=> In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes.

=> Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown.

=> Add the red chilli flakes and set aside.

=> Mix the pasta and the aglio olio sauce.

=> Sprinkle with chopped parsley.

Bolognese Sauce

Bolognese Sauce

This is an Italian meat sauce known as ragù alla bolognese in Italy. It’s origin dates back to the 18th century in Bologna, Italy.

Ingredients :
=> 500 gm keema
=> 1/2 cup grated onion
=> 1/2 tsp garlic paste
=> 2 cups tomato puree
=> Salt and sugar to taste
=> 1 tsp chilli powder or to taste
=> 1 tsp oregano and basil
=> 2 Tbsp olive oil
Bolognese Sauce
Method

=> Heat olive oil and saute garlic, onion and keema till cooked through.

=> Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.

Pasta Con Pomodoro E Basilico

Pasta Con Pomodoro E Basilico

Pasta with basic Tomato and Basil Sauce. This is the most basic and simplest cooked pasta sauce, hence it is the benchmark of a good Italian home cook.
Ingredients :
=> 1 kg large red ripe tomatoes
=> 40 ml extra virgin olive oil
=> 3 cloves garlic, peeled and minced
=> A handful of fresh basil
=> A pinch of red chilly flakes
=> 1 packet Penne
=> Parmesan cheese
=> Salt to taste
Pasta Con Pomodoro E Basilico
Method

=> Cut the tomatoes in half crosswise and remove most of the seeds, using your fingers. Then quarter the tomatoes.

=> Heat the oil in a large skillet, and add garlic and chilly flakes.

=> As soon as the garlic gives off its aroma and becomes opaque, add the tomatoes. Cook over high heat until the tomato begins to thicken. Use a wooden spoon to stir and help break the tomato pulp.

=> Add the basil, either whole or roughly chopped, and salt. When the sauce is cooked, remove it from the heat and run it through a food processor for a minute.

=> Cook the pasta in abundant boiling water, till al dente, and drain.

=> Place in a serving bowl with the sauce. Drizzle a little olive oil over the pasta and mix well with the sauce.

=> Serve with grated Parmesan cheese.

Leftover Pasta Sandwich

Leftover Pasta Sandwich

Pasta sandwich is an innovative sandwich recipe with some pasta, cheese and mushrooms. It can be enjoyed as a healthy breakfast or snack item.
Ingredients :
=> 1 bowl of Leftover pasta
=> 1 red pepper
=> 2-3 mushrooms
=> 1 multigrain bread loaf
=> 50 gm Mozzarella cheese
=> 10-12 Olives
=> Butter- to taste
=> Salt & pepper- to taste
=> 3 tsp extra virgin olive oil
Leftover Pasta Sandwich
Method :

=> Slice the red pepper in half, deseed and julienne.

=> Julienne the mushrooms.

=> Slice the bread loaf in 2 thick slices.

=> In a hot pan add 2-3 tsp olive oil.

=> Add red pepper, mushrooms and salt to taste.

=> Add 4-5 olives halved.

=> Then gently saute the vegetables.

=> Add the leftover pasta, cook for some time, till the pasta is heated.

=> Transfer the pasta mixture to a bowl.

=> Butter the bread slices generously.

=> Slice mozzarella cheese and put it on one of the bread slices.

=> Scoop the pasta onto the bread slice.

=> Add one more mozzarella slice on top and cover with the other slice of bread.

=> Heat the pan and add few drops of olive oil.

=> Toast the bread till both sides turns golden brown.

=> Serve it hot.

Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli

Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of the pasta.

Ingredients :
For the Dough
-> 2 1/2 cup flour
-> 2 eggs
-> 1 tsp olive oil
-> Pinch of salt

For the Filling
-> 1 cup spinach – blanched
-> 1 cup ricotta cheese
-> 3 Tbsp parmesan cheese
Spinach and Ricotta Ravioli

Method

-> Grind all the ingredients for the filling, together and keep aside.

-> To prepare the dough, take a bowl and add the flour, eggs, salt and olive oil.

-> Now add some water and knead it to make a dough. With a rolling pin, roll out the dough into thin sheets.

-> Take the spinach mixture and make small portions of it.

-> Place this mixture on the dough sheet, cover and press the sheet around the filling.

-> Cut it in desired shapes, boil them till done and serve hot.