Archive for the ‘Tuna Pasta Back Recipes’ Category

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.

Rotelline Pasta

Rotelline Pasta

Rotelle are a type of pasta resembling wheels with spokes. A delightful pasta recipe with the goodness of asparagus, cherry tomatoes, peas and broccoli.

Ingredients :
=> 50 gm asparagus
=> 50 gms green peas, frozen
=> 1/2 cup vegetable stock
=> Salt to taste
=> 5 cloves of garlic, chopped
=> 50-60 gm broccoli, cut into florets
=> 1/2 medium onion, chopped
=> 150 gm rotelle pasta or any other short pasta
=> 1/2 tsp red chili flakes
=> 30 gm cherry tomatoes
=> 1 Tbsp lemon olive oil
=> 20 gm ricotta cheese
=> 10-15 gm sour cream
=> A few basil leaves
=> Small bunch Italian parsley
Rotelline Pasta
Method :

=> Trim the asparagus, discard the bottom woody ends, chop the mid stems and reserve the top asparagus spears for grilling.

=> In a blender, blend together asparagus stems, green peas and vegetable stock.

=> Cook the pasta in boiling salted water. Between 8-10 minutes

=> Heat the lemon olive oil in a pan, saute the chopped onions, garlic and broccoli. Add the green peas and asparagus puree to this. Season it with salt.

=> Add cherry tomatoes, ricotta cheese and sour cream to the sauce. Stir well.

=> While the pasta is coming together, season the asparagus spears with salt and lemon olive oil and set on the grill for a few minutes.

=> Add the pasta to the sauce and mix well.

=> Garnish with Italian parsley and grilled asparagus spears.

White Pasta Salad

White Pasta Salad

Smooth pasta ribbons smothered in a rich and creamy white sauce.

Ingredients :
-> 200 gm taglietti pasta, boiled with a pinch of salt and 1 tsp olive oil till al dente

For the White Sauce:
-> 4 Tbsp butter
-> 1 cup flour
-> 3/4th cup cream
-> Salt, to taste
-> Black pepper, to taste
White Pasta Salad
Method :

-> Boil the pasta. Drain and keep aside.

-> In a pan add butter. Once it melts add the flour and mix continuously without forming lumps. Saute for 2 minutes.

-> Add cream, salt and pepper. Mix thoroughly.

-> Add the boiled pasta. Mix well.

-> Serve.

Zucchini Loaf

Zucchini Loaf

A soft and airy bread loaf made with zucchini, cinnamon and chopped walnuts. Serve it with gravies or pasta of your choice.

Ingredients :
-> 3 eggs
-> 200 ml olive oil
-> 200 g sugar
-> 300 g shredded zucchini
-> 300 g plain flour
-> 1 Tbsp ground cinnamon
-> 1 tsp baking powder
-> 1 tsp baking soda
-> 1 tsp salt
-> 50 g chopped walnuts
Zucchini Loaf

Method :

-> Pre-heat the oven to 350F/180C/Gas 4. Grease 2 loaf pans.

-> In a large bowl, mix the eggs, oil and sugar and beat until creamy.

-> Add the rest of the ingredients and mix thoroughly.

-> Place the mixture in the loaf tins in the center of the oven and bake for 60-70 minutes.

Regatta Chilli Pasta

Regatta Chilli Pasta

A delicious pasta dish with the flavors of tomato, garlic, mushrooms and black pepper. Serve it piping hot topped with cheddar or Parmesan cheese.
Ingredients :
=> 4 Tbsp olive oil
=> 1 onion, chopped
=> 2 green chillies, chopped
=> 3 garlic cloves, sliced
=> 4 mushrooms, sliced
=> 1/4 tsp crushed black pepper
=> 1/4 tsp salt
=> 2 tomatoes, chopped
=> 1 tsp sugar
=> 1/2 tsp mixed dried herbs or dried oregano
=> 275 g pasta penne
=> 1 Tbsp Parmesan or cheddar cheese, grated
Regatta Chilli Pasta
Method :

=> Heat a pan or a kadai and add the oil.

=> Tip in the onion, chillies and garlic and fry for 5-7 minutes until the mixture is golden brown.

=> Add the mushrooms, black pepper and salt and continue to fry for 2 minutes.

=> Mix in the tomatoes and the sugar and reduce the mixture until it becomes quite thick.

=> Finally throw in the mixed herbs or oregano and give it a good mix.

=> Set aside and cook the pasta in 200 ml of boiling water. Drain and mix with the sauce.

=> Finally, if using, sprinkle over the cheese and serve hot.

Curry Pasta

Curry Pasta

Pasta cooked with tomatoes, onions, cream and milk with the flavors of meat masala to make a curry pasta.
Ingredients :
=> 1/2 packet penne pasta, boiled till al dente with some olive oil and salt
=> 1 Tbsp oil
=> 2 Tbsp crushed garlic
=> 1/2 cup chopped onions
=> 2 cups tomato puree
=> Salt, to taste
=> 2 tsp sugar
=> 1/2 tsp meat masala powder
=> 2 Tbsp cream
=> 1/2 cup milk
Curry Pasta
Method :

=> In a pan add oil and crushed garlic.

=> Add chopped onions. Saute till light golden.

=> Add the tomato puree, meat masala, salt and sugar. Cook till the puree starts to leave sides.

=> Add cream and milk. Mix till smooth. Add boiled pasta.

=> Serve hot.