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Spicy Tuna & Tomato Pasta

24 Feb

One of the new resolutions that I have this year is to prepare healthy dishes for myself and the family. I’ve been falling sick far too often and I blame myself for not paying much attention to my body and health. This has got to stop especially when I still want to spend more time and create fun loving moments with my family โค

This is the one of the new recipes which I have tried and tested. The sister had second helping so that just means, this recipe is good to go! Basically, it’s just diced tomato which I allow to simmer for awhile and then, add spicy tuna and cooked pasta into it.

IngredientsSpicy Tuna & Tomato Pasta 1.jpg

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 cup chopped parsley
  • 1 can (14.5 oz) diced tomatoes
  • Salt & pepper, to taste
  • 4 tablespoons butter
  • 1 can spicy tuna
  • 200 grams pasta, of your choice

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/4 cup parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente for about 8 – 10 minutes; drain. Add the pasta to the tuna sauce and stir in the remaining parsley; season with salt and pepper.

Spicy Tuna & Tomato Pasta 2.jpg

Spicy Tuna & Tomato Pasta


Bolognese Spaghetti

16 Jan

I have been cooking Bolognese Spaghetti during the weekends when we are stumped on what to have for dinner. Once you have prepared the meat sauce, you can have it with any type of pasta or slather it over a slice of baguette and top it off with mozzarella cheese. Mmm… yummy ๐Ÿ™‚

Baked Bolognese Spaghetti

I normally would cook a big pot of it and add plenty of ingredients so that we can always have pizza toast with the leftover meat sauce.

And recently, I’ve been baking the Bolognese Spaghetti with plenty of mozzarella cheese in my new Le Creuset dish. The sister and father have given the thumbs up, so I guess, it’s time for me to share this great recipe with you folks ๐Ÿ˜‰


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • 500 gm minced beef
  • 1 red or green bell pepper, diced
  • 1/2 teaspoon mixed herbs
  • Button mushrooms, sliced into four
  • 1 can Huntโ€™s Diced Tomatoes with Basil, Garlic and Oregano
  • 1 bottle (24 oz) Prego Fresh Mushroom Italian Sauce
  • 1 chicken stock cube, dissolved in 1/2 cup of warm water
  • 6 chicken franks, sliced into four
  • 6 crab sticks, sliced into three
  • 10 – 15 medium grey prawns, deshelled and leave the tail intact
  • Any shellfish of your choice
  • Salt, sugar & MSG, to taste


In a large heavy skillet, heat the oil and butter over medium heat. Add the garlic and onion and stir-fry until aromatic.

Add the minced beef, diced bell pepper and mixed herbs and cook, stirring constantly, until the meat is cooked, about 7 to 10 minutes. Add the diced tomatoes, button mushrooms and the chicken stock cube that has already been dissolved in warm water.

Finally, stir in the fresh mushroom sauce and the rest of the other ingredients. Add salt, sugar and MSG, to taste. Simmer, uncovered, over medium-low heat until the sauce thickens, about 10 minutes.

Penne with Shrimp and Herbed Cream Sauce

1 Dec

I have been away for far too long and honestly speaking, I miss cooking in the kitchen a great deal. But what comforts me is that I still get to bake Dessert By Quintessa’s orders during the weekend. With the lack of time on my hands, I opt for easier and faster recipes nowadays.

This recipe, however, requires plenty of ingredients but oh so simple to cook. And you guys know how much I love my pasta. I’ve seen Giada De Laurentiis cooked this dish before and I just knew I had to give it a shot. But of course, I modified it accordingly to substitute the non-halal ingredients.

Without further ado, I present to you Penne with Shrimp and Herbed Cream Sauce ๐Ÿ™‚


  • 450 gm penne pasta
  • 1/4 cup olive oil
  • 450 gm medium grey prawns, deshelled and leave the tail intact
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt, plus extra for seasoning
  • 1/2 teaspoon ground black pepper, plus extra for seasoning
  • 400 gm canned tomatoes, drained and roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 275 ml fish stock
  • 300 ml heavy whipping cream
  • 1/2 cup grated Parmesan


Cook the macaroni according to the directions on the package, for 10 minutes. Drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the prawns, garlic, salt and pepper. Cook, stirring frequently until the prawns are cooked through, about 3 minutes. Remove the prawns and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the fish stock and heavy cream. Bring the mixture to a boil.

Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan, the cooked prawns, pasta and the remaining herbs. Toss together until all ingredients are coated. Season to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Macaroni Soup

26 Sep

As you can see, I do love my PASTA! I can eat it in so many ways but having it with soup takes it to another level altogether. A great comfort food when one is feeling under the weather.

Dig in, folks ๐Ÿ˜‰


  • 2 cups elbow macaroni
  • 100 – 200 gm minced beef
  • 10 medium grey prawns, deshelled and leave the tail intact
  • 5 crab sticks, sliced in 3 pieces
  • 3 celery sticks, cut into 2 inch pieces
  • 1 carrot, cut into 2 inch pieces
  • 1 big red onion
  • 3 garlic cloves
  • 1/2 inch ginger
  • 1 chicken stock cube
  • 1 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 litre water
  • Spring onion, finely chopped


Cook the macaroni according to the directions on the package, for 10 minutes. Drain well.

Blend the onion, garlic and ginger with 100 ml water. In a pot, add three tablespoons of oil and saute the blended ingredients until fragrant. Add the chicken stock and minced beef. Once the meat is cooked, add the water.

Season the broth with salt, sugar and white pepper. Add the carrot and celery and let it simmer over medium heat for about 5 โ€“ 10 minutes. Finally add the prawns and crab sticks and let it simmer for another 5 minutes. Just scoop a handful of macaroni into a bowl and pour the soup over it. Serve the bowl of Macaroni Soup with chopped spring onion.

Mac & Cheese

25 Sep

I always like to cook a lot of the dishes by scratch. No easy way out mode. Since I was sick recently and craving for some good old pasta, Mac & Cheese was the first one I could think of ๐Ÿ˜‰

Just add butter, flour and cheese and Voila! And if you are feeling adventurous, just add some meat into it and this could end up more delicious. And this was what I served my guests as a side dish during Eid this year. Quite a hit apparently!


  • 2 cups elbow macaroni
  • 1 1/2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup + 2 tablespoons Perfect Italiano Pizza Plus
  • 1/4 teaspoon freshly ground black pepper
  • A pinch of nutmeg
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon bread crumbs


Preheat the oven to 180 degrees Celsius.

Cook the macaroni according to the directions on the package, for 10 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Pizza Plus, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into 2 individual size gratin dishes.

Sprinkle the Parmesan cheese and bread crumbs over the top of the pasta. Bake for 35 to 40 minutes until the macaroni is browned on the top.

Easy Meat Lasagna

19 Sep

This is part two of the birthday menu — I’ve always wanted to make my very own lasagna. And this is one that would go well with the sister’s palate; anything cheesy would do. I marvelled at how others could bake theirs to such perfection. And so, I decided to give it a shot and dare I say it, turned out quite alright. I might just ask for my aunt’s advice to further improve it.

I compared Giada De Laurentiis against San Remo‘s recipe and found the latter to be much easier. So, here goes nothing ๐Ÿ˜€


  • 250 gm San Remo Instant Lasagna
  • 2 tablespoons oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, crushed
  • 500 gm minced beef
  • 5 tablespoons tomato paste
  • 2 x 400 gm canned tomatoes
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 125 gm mozzarella or cheddar cheese


Meat Sauce: Heat oil in a saucepan. Add onion and garlic, cook until soft. Add minced beef, cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes.

Cheese Sauce: Melt butter in a separate saucepan, stir in flour and cook for 2 minutes, over gentle heat. Remove from heat, stir in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.

Preheat oven to 180 degrees Celsius. Pour 1/2 cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers). Sprinkle with grated parmesan cheese, bake in oven for 35 – 40 minutes or until cooked through. Let stand 5 minutes before serving.

Seafood Spaghetti

19 Sep

Since I’m at home on a Monday afternoon (and resting), I might as well take this opportunity to update this food blog. First up, this is a series of the birthday menu that I came up with this year. The theme was all things Italian and of course, I did some minor alterations to the recipes.

Not bad considering that I was cooking all these during the fasting month ๐Ÿ™‚

Here’s another one for my pasta collection; Seafood Spaghetti. This has got to be one of the easiest that I have ever cooked but this might be a lil bit too dry for some folks. Just add more of the wet ingredients and you’re good to go.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon paprika
  • 400 gm canned tomatoes
  • 1 litre chicken stock
  • 1 packet spaghetti (or any pasta of your choice)
  • 1 pack of frozen seafood mix (mussels, prawns, salmon & squids), defrosted
  • Parsley leaves, chopped


Cook spaghetti in a large pot of salted boiling water till al dente. Drain and then set it aside.

Heat the oil in a large frying pan, then saute the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.

Turn down the heat to a simmer, stir in the cooked spaghetti and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with parsley before serving.