Archive for the ‘Tuna Pasta Back Recipes’ Category

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.

Chicken Italiano

Chicken Italiano

A delightful dish with marinated and pan fried chicken mingled in a creamy sauce with button mushrooms and baby corn.
Ingredients :
=> 2 chicken breasts, boneless and skinless
=> 3 Tbsp olive oil
=> 1 tsp oregano
=> 1/2 tsp salt
=> 2 Tbsp butter
=> 1 small cup button mushrooms
=> 1 small cup baby corn
=> 1 Tbsp maida
=> 1 cup vegetable stock or a stock cube
=> 1 small cup cream
Chicken Italiano
Method :

=> Marinate the chicken in a mixture of 1 Tbsp olive oil, oregano and salt. Coat the chicken well.

=> Let the chicken marinate for about 10 minutes.

=> Slice the button mushrooms and baby corn.

=> Now heat some butter in a pan.

=> Place the baby corns and mushrooms into the butter.

=> Saute this for 2 – 3 minutes.

=> Now add some plain flour.

=> Stir vigorously to avoid lumps.

=> Add some vegetable stock and some cream and gently stir.

=> Heat some olive oil in another pan and fry the marinated chicken on either side for about 3 – 4 minutes.

=> Once the chicken is brown on the outside place it into the sauce.

=> Sprinkle some herbs and serve.

Risotto Primavera

Risotto Primavera

A rich and creamy Risotto, infused with the flavors of various herbs, cheese and mushrooms.
Ingredients :
:= 1 tsp olive oil
:= 1/2 a medium onion, chopped
:= 4-5 madras onion/shallots, halved
:= 2 small spring onion bulbs, chopped
:= 5-6 mushrooms (Portobello/button), sliced
:= 8 cloves of garlic, chopped finely
:= 30 gm dried mushrooms (rehydrated), chopped
:= A little stock from the dried mushrooms
:= 1 Tbsp sundried tomatoes, chopped
:= 60 gm risotto rice (The rice used here was ‘De-Cecco’ which is available in various gourmet shops. you can check online for these)
:= 170 ml water/stock
:= A few rosemary leaves
:= A few thyme leaves
:= A few sage leaves
:= 40 gm gruyere cheese
:= 40 gm parmesan
Risotto Primavera

Method :

:= Heat a pan with 1/2 tsp of olive oil and add the madras onions, chopped onion, mushrooms, spring onions and chopped garlic.

:= Saute all ingredients well and add the chopped rehydrated mushrooms.

:= Now, add the risotto rice to the sauteed veggies and as soon as it begins to stick, ladle the stock in slowly. As the stock absorbs the liquid add more of the stock ladle by ladle. Add the stock until the consistency of the risotto gets thick and creamy.

:= Season with salt and pepper.

:= Add a few stalks of thyme and rosemary as well as a few leaves of sage.

:= Add the sun dried tomatoes to the risotto.

:= Grate the gruyere cheese and the parmesan cheese into the risotto and stir well.

:= Transfer in to a bowl or plate and garnish with grated cheese and sprigs of rosemary.

Pasta with Mint sauce

Pasta with Mint sauce

A spicy pasta recipe topped with a tangy mint sauce.
Ingredients :
-> 250 gm spaghetti
-> 100 gm macaroni
-> 4 Tbsp mint sauce
-> 5 sausages
-> A bunch green onions/scallions
-> 1 pod garlic
-> 3 Tbsp spinach paste
-> Salt &pepper- to taste
-> Olive oil

For the Mint Sauce:
-> 1 bunch mint leaves
-> 1/2 bunch coriander leaves
-> 4 green chillies
-> 2 tsp tamarind pulp
-> Salt to taste grind
-> All this with a bit of water to a paste

Method :

For the Pasta:

-> For cooking the pasta follow the instructions on the cover.

-> Once cooked always reserve the cooking water and drain the pasta to a colander.

Pasta with Mint sauce
For the Sauce:

-> In a non-stick pan heat 2 tsp of olive oil.

-> Don’t over heat it.

-> Add the chopped green onions, garlic and saute.

-> Don’t cover it or u will loose the green color of the onions.

-> If you cannot get hold of green onions you can use red onions or white ones.

-> Once the onions are sauteed add the sausages (chopped and quartered) to it and mix well.

-> Add spinach paste and saute for a minute.

-> Now add the drained pasta and mix it carefully.

-> To give the pasta depth add some of the cooking liquid that you saved. About half a cup or so to thicken the sauce.

-> Let it cook for 2 minutes.

-> Now add the mint sauce and toss the pasta for 3-4 minutes

-> Add salt and pepper. Be careful with the pepper because you have already added a spicy mint sauce.

-> Garnish with chopped onions and spray quarter of a lemon over it(optional).

-> Serve it pipping hot with some cream.

Pasta in Cheese Sauce

Pasta in Cheese Sauce

A simple, speedy and scrumptious pasta loaded with cheese.

Ingredients :
-> 1 cup milk
-> 2 Tbsp flour (maida)
-> 1 Tbsp butter salt to taste
-> 1 tsp black pepper- powdered
-> 1/8 tsp nutmeg- grated
-> 1/4 cup cheese- grated
-> 200 gm pasta (dried) of your choice
Pasta in Cheese Sauce

Method :

-> In a heavy based pan, heat the butter, stir in the flour and saute till slightly darkened.

-> Add milk very gradually, stirring vigorously all the time to avoid lumps.

-> Bring to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching.

-> Add the salt, pepper, and any other seasoning that you desire.

-> Add grated cheese after it is cooked makes it a cheese sauce.

-> You can add wine or cream or herbs to this, and then mix the boiled pasta of your choice into it.

-> Boil the pasta bite like and add to the sauce.

Cold Tuna Salad

Cold Tuna Salad

A salad with tuna, boiled pasta and eggs. Served cold with a light dressing.

Ingredients :
=> 3 cups pasta, boiled
=> 2 Tbsp celery, chopped
=> 1 cup tuna
=> 1/2 tsp pepper
=> 1 tsp lemon juice
=> 3 hard boiled eggs cut into small pieces
=> 2 tsp olive oil
=> Salt to taste
Cold Tuna Salad

Method :

=> In a large bowl, take the pasta; add tuna, celery, olive oil and lemon juice. Sprinkle salt and pepper and mix well.

=> Garnish with eggs. Cover and refrigerate for a least one hour or overnight. Serve