Archive for the ‘Tuna Pasta Back Recipes’ Category

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

:-> 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

=> 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

-> 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

-> 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

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.

Gnocchi with Tomato Sauce

Corn and Avocado Salad

Make gnocchi at home and serve with a simple tomato sauce. This couldn’t have been easier.

Ingredients :
For the gnocchi:
-> 1 kg potatoes
-> 3-4 Tbsp olive oil
-> 2 eggs
-> 300 gm flour
-> 300 gm Parmesan cheese
-> Salt – to taste

For the tomato sauce:
-> 3-4 Tbsp olive oil
-> 1 kg tomatoes
-> 10-15 garlic cloves
-> 1 onion – finely chopped
-> 10-12 basil leaves
-> Salt – to taste
-> Pepper – to taste
-> 1/2 tsp sugar (optional)
-> 1/2 tsp chilli flakes (optional)
Gnocchi with Tomato Sauce

For the gnocchi:
-> Boil the potatoes with salt. Mash them and keep aside.
-> Beat the eggs and oil into the potatoes.
-> Add flour and Parmesan cheese in it and mix well with your hands to make a soft dough.
-> Place the dough on a flat surface and knead it for 10 minutes with some dry flour till soft.
-> Take a bit of dough, roll it out with your hands into a long strip and cut it into small pieces forming the gnocchi.
-> Repeat the process making as many pieces as needed.
-> Then boil them in salted water for about five minutes or until they rise to the top.
-> Scoop out on to a plate.

For the tomato sauce:
-> Remove the tomato skin, de-seed and dice them.
-> Heat the oil in a pan.
-> Saute the garlic and onion for about five minutes.
-> Add tomatoes and salt and cook for another five minutes.
-> If tomatoes are sour add sugar.
-> Add the pepper, chilli flakes and basil leaves.
-> Cover and cook on low heat for 10 minutes.
-> Once cooked, pour the sauce over the gnocchi.
-> Garnish with some parmesan cheese and basil leaves. Serve hot.

Pasta Carbonara

Pasta Carbonara

The original recipe calls for guanciale, which is pig’s cheek, but since its not easily available, the chef has used bacon instead.

Ingredients :
=> 1 packet spaghetti
=> 100 g bacon, cut in strips
=> 3 eggs
=> 1 egg yolk
=> 100 g Pecorino Romano or Parmesan – grated
=> 1 tbsp olive oil
=> Lots of black pepper – coarsely crushed
=> Salt to taste
Pasta Carbonara
Method :

=> In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.

=> In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.

=> Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.

=> In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.

=> Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.

=> The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.

=> The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.

=> Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.

Four Cheese Pasta

Four Cheese Pasta

Cheese lovers, rejoice. Gourmet macaroni cheese with parmesan, cheddar, brie and emmental. This recipe is as cheesy as it can get.

Ingredients :
=> 1 cup macaroni
=> 12 cherry tomatoes
=> 1/2 cup milk
=> 1 sprig rosemary
=> 1 sprig thyme
=> 1 spring onion
=> 2 cloves garlic
=> 10 gms chopped onions
=> 10 gms chopped leeks
=> 10 gms chopped celery
=> 1 bay leaf
=> 60 gms butter
=> 30 gms flour
=> 1 pinch white pepper
=> 1/2 tsp nutmeg grated
=> 15 gms parmesan
=> 20 gms cheddar
=> 15 gms brie
=> 20 gms swiss emmental cheese
=> Pinch of chilli flakes
Four Cheese Pasta
=> Boil the macaroni in salted water.
=> After boiling strain and put in a bowl with olive oil.
=> Melt the butter with flour in a saucepan along with olive oil.
=> Boil some milk with rosemary, thyme, bay leaf and spring onions.
=> Strain the milk in with the flour and butter, whisking slowly.
=> Make sure you keep stirring the sauce.
=> Season with salt and pepper.
=> Once the sauce coats the back of your spoon means it’s done.
=> Grate parmesan, add cheddar, some chunks of brie and emmental.
=> Put in the sauce and mix it in.
=> In a hot pan add some slice garlic, cherry tomatoes, chilli flakes and a pinch of salt.
=> Saute well and deglaze with a touch of white wine.
=> Mix the macaroni with the sauce and serve.

Pasta with Roasted Mediterranean Veggies

Pasta with Roasted Mediterranean Veggies

Pasta, eggplants and yellow squash tossed with a light and herby dressing.
Ingredients :
=> 120 gm pasta
=> 1 medium eggplant (peeled)
=> 1/2 zucchini
=> 1/2 yellow squash
=> 1 small bunch parsley
=> Few basil leaves
=> 7 cherry tomatoes
=> 1/2 carrot
=> 1 Tbsp extra virgin olive oil
=> 8-9 olives
=> 2-3 cloves garlic
=> Few oregano leaves
=> Few rosemary leaves
=> Few thyme leaves
=> Salt and pepper to season
=> 1/2 tsp red chilly fakes
=> 1 Tbsp white wine vinegar
Pasta with Roasted Mediterranean Veggies
Method :

=> Cook pasta in boiling salted water for about 10-12 minutes.

=> Pour some oil over the pasta to prevent it from sticking.

=> Drain once done. Keep aside.

=> Slice the eggplant into chunky cubes.

=> Slice the yellow squash.

=> Sprinkle the yellow squash and eggplant with herbs, oregano, thyme, rosemary, basil, salt and pepper.

=> Put into the oven for 10 minutes for 250 degrees until cooked yet firm.

For the dressing:

=> In a mixer add garlic, basil, parsley, white wine vinegar, pinch of salt and extra virgin oil.

=> Blend till it turns into a nice paste.

=> Now get the veggies out of the oven and add the pasta, cherry tomatoes and olives to it.

=> Pour all the dressing on the pasta and give it a nice toss.

=> Add parsley and garnish with chives.

Sicilian Style Pasta

Sicilian Style Pasta

A Sicilian style whole wheat pasta made with yellow peppers, tangy tomatoes and roasted eggplants.

Ingredients :
=> 1 packet whole wheat pasta

For the sauce:
=> 1 Tbsp olive oil
=> 1 yellow bell pepper, sliced
=> 1 roasted eggplant, diced
=> 5 tsp chilli flakes
=> 2-3 tsp chopped capers
=> 2 tomatoes
=> 5 cloves garlic
=> 1 tsp olive oil
=> 1 medium sized onion
=> 1 tsp oregano
=> Salt, to taste
=> 4-5 basil leaves. shredded
=> Black pepper, to taste
=> 2-3 Tbsp grated Parmesan cheese
Sicilian Style Pasta


=> In a blender add tomatoes, garlic, onion, 1 tsp olive oil, oregano. Blend it. Keep aside.

=> In a sauce pan add 1 tbsp olive oil. Add yellow bell peppers. Saute.

=> Add eggplants and saute.

=> Add the tomato-garlic-onion mixture. Add chilli flakes, capers, salt. Cook till sauce begins to reduce a little.

=> Add basil leaves, pepper and cooked pasta. Toss well.

=> Top with grated Parmesan cheese and serve.