Archive for the ‘Tuna Pasta Back Recipes’ Category

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.

Kidney Beans and Pasta Soup

Kidney Beans and Pasta Soup

A wholesome soup with kidney beans, veggies and pasta infused with a tomato-tamarind sauce giving it a traditional touch.
Ingredients :
:-> 1 Tbsp olive oil
:-> 1/4 tsp heeng
:-> 1 tsp fennel powder
:-> 1 cup green/yellow/red peppers
:-> 1 potato, par boiled and cut in cubes
:-> 1 carrot, pre boiled and cut into small cubes
:-> 1/2 cup blanched beans
:-> 1/2 cup kidney beans, pre-boiled
:-> 1 cup or more wholewheat pasta, boiled
:-> 1 cup tomato-tamarind sauce
:-> Salt and pepper
:-> 2 tsp pudina leaves (mint)
:-> Cheese, to garnish
Kidney Beans and Pasta Soup
Method

:-> Heat some oil in a pan.

:-> Add the heeng and fennel powder.

:-> Stir it for a few seconds and then add the vegetables.

:-> First add the peppers. Saute.

:-> Now add the potato, carrot and blanched beans. Saute.

:-> Now add the kidney beans and mix well.

:-> Now add the pasta.

:-> Add the tomato-tamarind sauce. (For the sauce just puree 1-2 tomatoes with some tamarind)

:-> Add some water to adjust the consistency of the soup.

:-> Season with some salt and pepper.

:-> Sprinkle some mint leaves.

:-> Now cover it and let it boil for 5 minutes.

:-> Let it simmer for a while till it thickens.

:-> Once it reaches the desired consistency take it off the heat.

:-> Garnish with some grated mint and cheese.

Peppered Pasta Salads

Peppered Pasta Salad

A cheesy pasta salad with a tangy dressing. A great crowd pleaser!
Ingredients :
=> 1/2 kg boiled pasta
=> 2 sliced onions
=> 2 Tbsp green peppercorns
=> 250 gm halved cherry tomatoes
=> 100 gm cubed cheese

For the dressing:
=> 5 Tbsp oil
=> 2 Tbsp tomato juice
=> 3 Tbsp lemon juice
=> Grated rind
=> 1 lime
=> 1 tsp garlic paste
=> 3 Tbsp shredded basil
=> 1 Tbsp shredded mint leaves
=> 2-3 shredded nasturtium leaves
=> Salt and pepper

Garnish with:
=> Bread croutons
=> Chopped herbs
Peppered Pasta Salad
Method

=> Combine pasta with remaining salad ingredients.

=> Whisk together all the items for the dressing.

=> Pour over salad.

=> Season again if required.

=> Chill and serve garnished with croutons and herbs.

Fettuccine in Cherry Tomato Sauce

Fettuccine in Cherry Tomato Sauce

Cherry tomatoes and cream along with Parmesan cheese make for a delicious sauce.

Ingredients :
-> 1/2 packet fettuccine, boiled according to packet instructions
-> 1 1/2 Tbsp olive oil
-> 15-20 cherry tomatoes
-> 1 tsp black pepper
-> 3 cloves garlic, minced
-> 1 tsp chilli flakes
-> 1 dollop of cream
-> Parmesan cheese
-> Salt, to taste
-> 7-8 basil leaves
Fettuccine in Cherry Tomato Sauce
Method

-> In a pan add olive oil.

-> Add cherry tomatoes. Saute till they start to blister a little.

-> Add pepper, garlic, chilli flakes. Mix. Add the cream and mix well.

-> Add cheese, salt and basil. Saute. Add the boiled pasta.

-> Mix well. Garnish with some grated Parmesan cheese and basil leaves.

-> Serve.

Grilled Vegetable Potpourri

Grilled Vegetable Potpourri

Perfect as a side dish to your chicken or pasta creation. This grilled vegetable paradise is full of herb-y flavors!
Ingredients :
-> 6 asparagus
-> 1 red pepper, diced
-> 1 green pepper, diced
-> 1 yellow pepper, diced
-> 8 broccoli florets
-> 1 zucchini, sliced
-> 1 pack mushrooms, diced
-> 3 Tbsp olive oil
-> 2 Tbsp balsamic vinegar
-> 1 Tbsp creole seasoning
-> 1 tsp paprika
-> 1 tsp oregano
-> 1 tsp thyme
-> Salt to flavor
-> 1 Tbsp oil, to grease the baking dish
Grilled Vegetable Potpourri
Method

-> Pour olive oil in a bowl, and sprinkle in the creole seasoning, salt, paprika, oregano, thyme and a dash of balsamic vinegar. Stir and mix well.

-> Set all the cut vegetables (asparagus, red pepper, green pepper, yellow pepper, broccoli, zucchini, mushroom) in a greased baking dish and pour the marinade over them.

-> Put into the oven for about 30 minutes or till grilled.

Mushroom Spaghetti Carbonara

Mushroom Spaghetti Carbonara

Aditya Bal shares his version of the famous spaghetti carbonara. Spaghetti tossed in a creamy, cheesy sauce with mushrooms and onions.
Ingredients :
For the spaghetti:
-> 1/2 packet spaghetti
-> Salt

For the carbonara:
-> 50 ml cream
-> 1 egg
-> 3-4 Tbsp processed cheese
-> Salt and pepper

Main dish:
-> Boiled Spaghetti
-> 2 onions
-> 4-5 mushrooms
-> Salt and pepper
-> 2 dry red chili
-> 1/2 tsp fennel seeds
-> 1/2 Tbsp butter
-> 1/2 lemon, juice
-> Carbonara sauce
-> Spring onions
-> 3 Tbsp olive oil
Mushroom Spaghetti Carbonara
Method

For the spaghetti:
-> Boil the spaghetti
-> Bring the water to boil, add salt and ½ pkt of spaghetti.
-> Once cooked strain out the water

For the carbonara:
-> In a bolw add 50 ml of cream, 1 egg, 3-4 Tbsp of grated cheese, salt and pepper.
Wisk it.

Main dish:
-> Julienne 1 ½ onions and 4-5 mushrooms
-> Heat up the pan and drizzle 3 Tbsp of olive oil.
-> Add 2 dry red chilies, ½ tsp of fennel seeds, onion and let them char
-> Now add mushrooms, salt and black pepper, 1 Tbsp of butter, juice of ½ lime, carbonara sauce and boiled spaghetti.
-> Mix it all together
-> Serve it with spring onions.