Archive for the ‘Tuna Pasta Back Recipes’ Category

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

Pasta with Camembert Cheese

Pasta with Camembert Cheese

Spaghetti in wine, thyme, garlic and camembert cheese.
Ingredients :
:- 1 packet spaghetti
:- Olive oil
:- 3 cloves of garlic
:- Red chillies
:- 1 tin camembert cheese
:- 1/4 glass red wine
:- 4 sprigs of thyme
:- Salt and pepper
Pasta with Camembert Cheese
Method :

:- Make a cross on the face of the cheese and push a garlic clove in the center along with some thyme and red wine.

:- Cook the cheese in the oven for about 20 minutes at 200° C.

:- In a large pan of water add salt, olive oil and let it boil.

:- Put the pasta when the water boils.

:- In a pan put oil, garlic, red chillies, cooked spaghetti, camembert cheese, olive oil and stir.

:- Stir well and plate it.

Stuffed Chicken Rolls with Pasta

Stuffed Chicken Rolls with Pasta

Succulent chicken breast stuffed with mushrooms. Served along a hot plate of creamy pasta.
Ingredients :
For the chicken:
-> 4 large boneless chicken breasts
-> 1 Tbsp double cream
-> 1/2 Tbsp chopped chives
-> 1/2 garlic clove, chopped
-> 2 Tbsp chopped brown mushrooms
-> 1 Tbsp vegetable oil
-> 1/2 Tbsp red onion, finely diced
-> 1/2 Tbsp tomato de seeded and finely diced
-> 30 g butter

For the pasta:
-> 110 g dried pappardelle pasta
-> 1 Tbsp olive oil
-> 1/2 flat mushroom, diced
-> Dash of white wine
-> 85 ml thick cream
-> 1/2 chicken stock cube
-> 1 tsp mustard
-> 2 handfuls of fresh parsley, chopped

Method :

-> Preheat the oven to 220 C / 425 F / Gas 7.

For the chicken rolls:

-> Remove the fillets from 2 chicken breasts and place them in a food processor with the cream, chives and garlic and some salt and pepper and blitz until almost smooth.

-> Heat the vegetable oil in a small frying pan and saute the onion, mushroom and tomato with a little more salt and pepper for 1 to 2 minutes.

-> Allow to cool and then add this mixture to the chicken in the food processor and blitz again to mix.

-> Slice down one side of each breast and open them up like a book. Fill the inside of each one with the blitzed filling mixture and close up again.

-> Take two pieces of foil and fold them to double thickness and generously butter one side.

-> Sprinkle salt and pepper and place one piece of chicken in the center of each piece of foil. Wrap up tightly, twisting the ends.

-> Place a dry frying pan on a high heat and place the rolls of chicken inside.

-> Place a lid on the pan and cook for 5 minutes, rolling from time to time.

-> Transfer to the oven and roast for 9 minutes.

-> Allow to rest before slicing off the ends, unwrapping the foil and cutting the rolls into slices.

Stuffed Chicken Rolls with Pasta
For the pasta:

-> Cook the pasta in boiling salted water according to the packet instructions and drain well.

-> Heat a little oil in a frying pan and saute the mushrooms for 4-5 minutes until golden.

-> Add the wine, cream and stock and simmer for 2-3 minutes. Stir in the mustard. Pour the sauce over the pasta.

-> Serve the pasta on one side of each plate with the sliced chicken rolls on the other.

-> Garnish with herbs and eat at once.

Singapore Noodles

Singapore Noodles

Vermicelli or rice noodles fused with warm and intense flavors, cooked to perfection.

Ingredients :
=> 120 gm rice vermicelli (rice noodles) – soaked 15 mins in hot water and drained
=> 1 1/2 cups sprouts – blanched and drained
=> 1 cup chopped spring onions
=> 1 capsicum – cut into strips
=> 1 1/2 cups thinly sliced cabbage
=> 1/2 cup thinly sliced onion
=> 2 tsp chopped garlic
=> 2 tsp chopped ginger
=> 1/4 cup water or stock
=> 2 Tbsp soya sauce or to taste
=> 1 tsp sugar
=> Salt and black pepper to taste
=> 1 1/3 Tbsp Vietnamese curry powder
=> 1/4 cup oil

Singapore Noodles
Method :

=> In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.

=> Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant.

=> Add the onion, stir-fry until it begins to soften.

=> Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften.

=> Add the capsicum and cabbage and stir-fry till a little soft.

=> Stir in the bean sprouts, cook briefly, then add the noodles.

=> Add the sauce, tossing the ingredients carefully to mix.

=> If too dry, add a bit more water/stock.

=> Add salt and black pepper to taste. Serve hot.

Cheesy Baked Pasta

Cheesy Baked Pasta

Warm and melted cheese sauce mingled with pasta and baked perfect. Served with garlic bread.
Ingredients :
-: 2 cups macaroni
-: 2 Tbsp flour
-: 3 Tbsp butter
-: 3 cups milk
-: 1 cup cheese (grated)
-: 1/2 cup corn
-: 1/2 cup peas
-: 1/2 cup broccoli
-: Bread crumbs to sprinkle
Cheesy Baked Pasta
Method :

-: Prepare the cheese sauce with the butter, flour, milk and cheese. Overcook the pasta for kids.

-: Add the sauce to the pasta.

-: Add the cooked vegetables, cheese, salt, pepper.

-: Pour the mix to the baking dish. Bake for 20 minutes.

-: Serve with garlic bread.

Eggless Ravioli

Eggless Ravioli

Pasta filled with a delicious mixture of pumpkin, potatoes, cheese and seasoning. Cooked in a zingy tomato sauce.
Ingredients :
-> 1 cup of white flour
-> 1 cup of semolina/suji
-> 225 ml luke warm water
-> 10 ml olive oil
-> A pinch of salt

For the filling:
-> 250 gm pumpkin, roasted with salt pepper & olive oil
-> 2 medium sized potatoes, baked/boiled
-> 1/2 tsp minced ginger
-> 1 Tbsp white bread crumbs
-> 1 Tbsp ricotta cheese
-> 1 Tbsp mascarpone cheese
-> 1 Tbsp grated parmesan cheese
-> A few thyme leaves
-> 1 tsp chopped chives
-> Salt and pepper to taste

For the sauce:
-> 3 tomatoes
-> 6-8 basil leaves
-> 2-3 Tbsp olive oil
-> 2 cloves of garlic
-> 2-3 Tbsp tomato puree
-> Salt and pepper to season
Eggless Ravioli
Method :

-> Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.

-> Cover and let it rest for 30-40 minutes.

For the filling:

-> Mash the pumpkin and potatoes together.

-> Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.

-> Mix all the ingredients together nicely and rest it in the fridge for a few minutes.

-> Knead the dough on a floured surface and cut in half.

-> Use only half of the dough.

-> Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.

-> Use a ravioli cutter or any other round cutter to make the outer shell.

-> Brush a little milk on the ravioli shells.

-> Put the filling in a piping bag or use a spoon to put the filling in the pasta.

-> Use your fingers to fold the pasta into a crescent shape.

-> Make about six crescents and cool in the refrigerator.

For the tomato sauce:

-> In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.

-> Blend into a nice thick paste.

-> Pour the sauce into a hot pan with olive oil and cook nicely.

-> Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.

-> Once cooked add it to the sauce.

-> Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil