7. Creamy Tomato Tuna Pasta
You will need:
6.75oz packed tuna, preferably in olive oil
14.5oz penne or, stuffedshell, or ravioli pasta
2/3 cup and ¼ cup of grated parmesan cheese
3 cups tomato soup, made from fresh tomatoes
1 teaspoon anchovy paste
½ cup water
2 garlic cloves, finely chopped
1 tablespoon fresh tarragon, minced
For seasoning – freshly ground black pepper, salt, dried oregano, red pepper flakes (for garnish)
How to:
In a saucepan, add tuna with olive oil, anchovy paste, red pepper flakes, garlic and oregano and saute on low heat. Stir the ingredients and cook for a couple of minutes or more, as needed.
Once the ingredients start sizzling, add the tomato sauce soup and water. Increase the heat to medium flame and let it simmer for about 10 minutes.
Cook the pasta and stir it into the soup mixture in the saucepan. Mix well.
Then stir in two-third cups of parmesan cheese and minced tarragon. Cook for two minutes
Season with black pepper powder and salt. Cover with a lid and cook for another minute.
Garnish with remaining parmesan and serve.
8. Salmon Pasta With Peas
You will need:
5 cups bow-tie pasta
7.5oz salmon fish fillet, drained and cut into chunks
1 teaspoon each of vegetable oil, dill weed
1 2/3 cups milk
1 tablespoon Dijon mustard
2 green onions, chopped
2 garlic cloves, crushed and minced
1 cup frozen peas
½ cup cream cheese (low fat)
2 tablespoons each of parsley, lemon juice, cornstarch
Salt and pepper to taste
How to:
Boil the pasta in boiling water until it is tender but firm.
In a saucepan, heat oil and add onion and garlic. Cook for two minutes.
Add milk and heat it until it is steaming hot.
In a small bowl, mix the cornstarch in two tablespoons of water and whisk. Stir it into the milk and let it cook for two minutes.
Once the sauce is thick, add the cheese, peas, lemon juice, parsley, dill weed, salt, pepper and mustard. Stir until the cheese melts.
Add the pasta and mix it well. Stir in the salmon and let it sit for a minute.
Serve hot.