Archive for the ‘Tuna Pasta Back Recipes’ Category

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
Method

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
Method
=> 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

Method

=> 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.

Spicy Pasta

Spicy Pasta

Sicilian spicy pasta made the traditional Italian way using olive oil, chili, broccoli and some cheese. Its low fat, its vegetarian, its easy to cook.
Ingredients:
=> Pasta – (can be penne, Fuseli or spaghetti)
=> Olive oil
=> 2 tsp of garlic, chopped
=> A pinch or two of chili.
=> A pinch of salt
=> A pinch of pepper
=> 50 – 100 gm broccoli, chopped
=> Parmesan cheese, grated
Spicy Pasta
Method

=> Boil a bowl full of pasta in 5ltrs of boiling water for about 10 minutes. Having extra amount of water ensures that the pasta does not glue together.

=> Pour a bit of olive oil onto a pan and heat it on a high flame.

=> Once the oil heats up reduce the flame and add the chopped garlic, red chili pepper, salt and black pepper. Allow it to fry for a little while. Chopped garlic is easy to cook.

=> Once it begins to fry, take the pan off the fryer and shake well.

=> Add broccoli, and stir the mixture well. Add oil if required.

=> Now add the pasta to the pan and add some water to the pan again.

=> Toss the pasta in the pan for a few minutes.

=> Sprinkle some parmesan cheese on top, or add cottage cheese in case you don’t have parmesan.

=> Take the pasta off the pan, and eat it while its hot!

Noodles with Mixed Meat

Noodles with Mixed Meat

The classic trio – meats, veggies and noodles.
Ingredients :
=> 300 gm cooked noodles
=> 1 Tbsp oil
=> 1 large sliced onion
=> 2 tsp garlic paste
=> 1 tsp finely chopped ginger
=> 8 water chestnuts – peeled and sliced
=> 1 Tbsp soya sauce
=> 50 ml strong chicken stock
=> 200 gm cooked chicken
=> 150 gm ham
=> 200 gm prawns – cooked with the tails
=> 150 gm bean sprouts
=> 200 gm baby corn
=> 2 limes – quartered
=> 2 Tbsp chopped coriander

Sweet and Sour Ginger Dip:
=> 4-5 red chillies – seeded and chopped
=> 1 chopped onion
=> 1 1/2 tsp garlic paste
=> 3/4 tsp ginger paste
=> 2 Tbsp sugar
=> 1/4 tsp salt
=> 3 Tbsp vinegar
Noodles with Mixed Meat
Method :

=> Heat the oil. Fry onion, garlic and ginger until they soften.

=> Add chestnuts, sauces and meats. Cook for 1 minute.

Add noodles, bean sprouts and baby corn. Stir and fry for 3-4 minutes. Serve hot.

For the Ginger Dip:

=> Combine all the ingredients together and serve with the noodles.

Chicken Penne Arabbiata

Chicken Penne Arabbiata

Penne Arrabbiata is a famous Italian recipe. Spicy tomato sauce, tender chicken chunks, aromatic herbs, penne (pasta) and lots of cheese come together in this delightful dish.

Ingredients :
:= 1 cups tomato puree
:= 1/2 cup onion-grated
:= 1/2 tsp garlic paste
:= 1 tsp salt or to taste
:= 1 tsp sugar
:= 1 tsp chilli powder
:= 2 Tbsp ajwain leaves-chopped or 1 tsp dried oregano leaves
:= 2 Tbsp basil leaves-chopped
:= 2 Tbsp olive oil
:= 120 gm penne pasta, boiled
:= 1/2 cup chicken – cooked and diced
:= 2 Tbsp olives – halved
:= 1/4 cup grated cheese
Chicken Penne Arabbiata

Method :

:= Heat the oil and saute the onions and garlic till slightly coloured.

:= Add the tomato puree and bring to a boil, and add salt, sugar, chilli powder, oregano and basil and simmer for a couple of minutes, then take it off the heat.

:= Mix in the chicken, olives and penne. Top with the cheese (or mix in if so desired).

Spaghetti Bolognese

Spaghetti Bolognese

The bolognese sauce is made with milled lamb, tomato, onions, parsley, lots of Parmesan cheese and a light taste of nutmeg. The spaghetti is heaped on a plate and topped with the paste and more Parmesan.
Ingredients :
=> 3 Tbsp olive oil
=> 2 onions, finely diced
=> 1 clove garlic, finely chopped
=> 2 large carrots, finely diced
=> 3 sticks celery, finely diced
=> 500 gm minced lamb
=> 8 fresh tomatoes, finely chopped or 2 x 400g cans chopped tomatoes
=> 2 Tbsp tomato puree
=> 250 ml white wine
=> 1 bay leaf
=> 3 sprigs parsley
=> Salt and freshly ground pepper
=> Freshly grated nutmeg
=> 60 gm freshly grated Parmesan cheese
=> 500 gm spaghetti
=> 30 gm butter

Method :

To make the Bolognese sauce:

=> Heat the olive oil in a large saucepan over a medium heat.

=> Add the onion, garlic, carrot and celery and fry for about 6 minutes or until tender.

=> Stir in the minced lamb and fry for 10 minutes or until the lamb is evenly brown and crumbly.

=> Add the chopped tomatoes, tomato puree, wine, bay leaf and parsley. Lightly season with salt.

=> Add pepper and freshly grated nutmeg to taste.

=> Return the mixture to the boil and simmer for 30 minutes until it forms a thick, sauce, then remove the bay leaf and parsley.

=> Finally, stir in 6 Tbsp grated Parmesan.

Spaghetti Bolognese
For Spaghetti:

=> Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water.

=> Cook according to packet instructions until al dente (firm to the teeth) which should be about 10 minutes.

=> Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan.

Pasta Dough

Pasta Dough

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta.

Ingredients :
=> 1 cup flour
=> 1 egg or 1/4 cup milk
=> 1 Tbsp oil
=> Water as required
Pasta Dough
Method :

=> Add salt to the flour, rub oil in and mix in the egg.

=> Add water, a little at a time, to knead into a stiff dough.

=> Rest the dough, covered, for half an hour or so.

=> Roll as thin as possible, and cut into desired size and shapes — thin noodles, tagiatelle (flat broader noodles), lasagne, cannelloni etc.