Archive for the ‘Pasta’ category

Bucatini with Tuna and Baby Peas and an Announcement

March 27, 2009

 

Bucatini with Tuna and Baby Peas

This comes together very quickly—so have everything ready to go and right on hand.  Because you don’t want to burn the garlic while running around looking for the broth and peas.  That would completely ruin this, or any dish!    

    * 16 oz. bucatini, spaghetti, or your favorite pasta
    * 3 tbsp. olive oil
    * 6 cloves garlic, minced
    * 1 cup chicken broth (or vegetable broth, if you prefer)
    * 1 1/2 -2 cups frozen baby peas
    * 2 cans tuna packed in oil, drained and flaked
    * 1/2 tsp. freshly ground pepper, or to taste
    * 1/8 tsp. salt, or to taste
    * 1/2 cup freshly grated Parmesan cheese
    * olive oil to drizzle over

 

Directions

   1. Cook the pasta according to package instructions is a large pot of salted boiling water.
   2. While the spaghetti is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
   3. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds–don’t let it burn!
   4. Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute.
   5. Remove from the heat.
   6. When the spaghetti is done, drain well and put it in a large bowl, then add the tuna mixture; toss gently to coat the noodles.
   7. Add the Parmesan, and toss it all together.
   8. Taste and adjust the seasoning.
   9. Garnish with more parmesan, and add a drizzle of olive oil and some fresh black pepper.

 

 

My Spice Sage

I also want to take the time to announce my new partnership with MySpiceSage.com.   They’re a great company selling quality spices—which I’ve been using for the last few weeks, and you’ll see popping up in more of my posts.  I’ve loved every one of them so far!  And also?  The people are nice!  That counts for a lot in my book.  So say hello to Jon and tell him I sent you.  Be sure to check out their About Us page on the site to read more about their company.

Not only do they have all of the major everyday spices that we all use, but they also have some amazing blends.  The Greek, Pork, and Pizza seasonings come to mind immediately.  We’ve tried all three and they’re fantastic!   Check them out—you can click to see them in the two ads in my sidebar.  Those will take you to their Bestsellers page, but to see all of their spices, click on the links in their right-hand side bar.

Vermont Mac and Cheese

March 13, 2009


16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 lb cheese, Velveeta cut into cubes
1/2 lb Vermont Cheddar
panko breadcrumbs

Preheat oven to 350 degrees.
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
Remove from heat add milk and wine, then return to heat and bring to a boil.
Boil 1 minute while whisking.
Remove from the heat and add both cheeses, and stir until melted.
Pour over elbows, mix well, and pour into very lightly greased baking dish.
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.