Compiled Recipe – Spicy Tuna Pasta

Spicy Tuna Pasta

* 1 (400 gram) pack spaghetti
* 2 tbsp oil
* 1 medium red onion, peeled, thinly sliced
* 4 cloves garlic, peeled, thinly sliced
* 3 tomatoes, thinly sliced
* 1 (180 gram) can tuna, hot and spicy flavored
* 1 (180 gram) can canned tuna flakes in oil

1) Bring a pot of water to a boil. Cook spaghetti according to package directions. Drain and set aside.

2) Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then garlic until softened and translucent. Add tomatoes and cook, stirring, until softened.

3) Add both kinds of pasta and cook until heated through. Season with salt and pepper to taste. To serve, add cooked pasta and toss in tuna mixture before serving.


Compiled Recipe – Chorizo Meatball Pasta

Chorizo Meatball Pasta

* 500 grams chorizo, fresh, casing removed
* olive oil
* 1 medium white onion, chopped finely
* 2 teaspoons pimento de la vera (Spanish paprika)
* 1 ½ tsp dried oregano
* 1 (500 gram) can crushed tomatoes
* ½ cup water, swirled through the empty tomato can
* salt and pepper (to taste)
* fresh basil leaves (to garnish)

1) Form chorizo meat into balls and refrigerate until ready to use.

2) Heat a generous amount of olive oil in a large skillet over medium high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.

3) In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.

4) Cook pasta according to package directions and set aside.

5) Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.

6) Serve with pasta and top with basil.


Compiled Recipe – Pasta Arrabiata (Spicy Tomato Pasta)

Pasta Arrabiata (Spicy Tomato Pasta)

* 200 grams dried penne rigati
* ¼ cup olive oil
* 6 cloves garlic, peeled, chopped
* 1 tsp dried chili flakes, or to taste
* 2 cups diced tomatoes
* ¼ cup fresh parsley, chopped (for garnish)
* salt (to taste)
* ground black pepper (to taste)
* water (for boiling)

1)  Bring a pot of water to a boil. Season with salt and add penne. Stir then let cook 8 minutes. Drain, reserving about 1/4 cup pasta water.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden. Add chili flakes and cook until aromatic. Add tomatoes and cook until sauce comes to a boil. Lower heat to a simmer to let reduce slightly. Season to taste with salt and ground black pepper. Stir in the parsley, reserving about 1 tablespoon for garnish.

3) Add cooked penne to the pan and toss to coat. Adjust seasoning as needed. Serve immediately, topped with more parsley.



Compiled Recipe – Thai Beef Skewers

Thai Beef Skewers

* ¼ cup olive oil
* 500 grams ground beef
* 3 tbsp white onions, chopped
* 1 tbsp parsley, chopped
* ½ tsp ground cayenne pepper
* ½ tsp ground cinnamon
* 1 tsp ground paprika
* ¼ tsp ground ginger
* ¼ tsp ground turmeric
* ½ tsp ground cumin
* ½ tsp ground coriander
* salt (to taste)
* ground black pepper (to taste)
* 1 cup red onions, quartered
* 1 ½  cup tomatoes, quartered
* 1 cup red bell peppers, sliced
* 1/3 cup red onions, sliced
* 2 tsp parsley, chopped
* 3 tbsp olive oil
*2 tbsp lemon juice

1) Pre-heat oven to 350◦F. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil.

2) Combine beef, onions, parsley and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes.

3) Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½ cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and re-shape. Thread a tomato quarter on each end.

4) Place beef skewers on baking sheet then brush with oil. Broil in the pre-heated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.)

5) Make the tomato and bell pepper salad: Toss all ingredients together. Set aside.

6) Garnish skewers with parsley, if desired. Serve tomato and bell pepper on the side.


Compiled Recipe – Tomato and Mozzarella Penne Pasta

Tomato and Mozzarella Penne Pasta

* 250 grams penne pasta
* 1 cup mozzarella, grated
* 1 (14.5 ounce) can diced tomatoes
* ¼ cup basil leaves, chopped
* salt (to taste)
* ground black pepper (to taste)

1) Cook pasta according to package directions. Reserve ½ cup pasta cooking water and drain.

2) Transfer warm pasta to a bowl and immediately add mozzarella cheese and diced tomatoes. Mix well until cheese is melted. If mixture is too dry, add reserved pasta water by the tablespoon.

3) Add basil, season with salt and pepper and toss. Divide among bowls and serve immediately. Alternatively, you can refrigerate the pasta and serve it cold.


Compiled Recipe – Shrimp and Noodle Stir Fry

Shrimp and Noodle Stir Fry

* ¼ cup sesame oil
* ¼ cup red onions, sliced
* 2 tbsp canned diced tomatoes in garlic, slivered
* 2 tbsp ginger, julienned
* ¼ cup leeks, julienned
* 1 ½ tp five spice powder
* 1 kilo shrimp, medium sized, peeled and seasoned with salt and pepper
* ½ cup snow peas (sitsaro)
* 1 cup red and green bell peppers, julienned
* ¼ cup carrots, julienned
* 2 tbsp soy sauce
* 1 ½ tsp brown sugar
* 2 tsp fish sauce
* 1 ½ tsp hoisin sauce
* 1 ½ fish bouillon cube
* 500 grams egg noodles, dry
* salt (to taste)
* ground black pepper (to taste)
* kinchay (to garnish)

1) Heat sesame oil in a wok over medium heat. Sauté onions, garlic, ginger, leeks and five spice powder.

2) Add shrimps and cook for 1 to 2 minutes. Add snow peas, bell peppers and carrots. Add soy sauce, sugar, fish sauce and hoisin sauce; mix well.

3) Add 2 cups water and bring to a boil. Add bouillon cubes and noodles. Gently mix to allow noodles to absorb the liquid. Season to taste with salt and pepper. Garnish with kinchay leaves. Serve hot.


Compiled Recipe – Arugula and Sausage Spaghetti

Arugula and Sausage Spaghetti

* 500 grams spaghetti noodles
* ¼ cup olive oil
* 3 tsp garlic, minced
* 1 small red onion, chopped
* 1 fresh Italian sausage, crumbled
* 1 ½ cups canned whole peeled tomatoes
* salt (to taste)
* ground black pepper (to taste)
* ½ cup feta cheese or ricotta cheese
* 1 handful arugula, leaves only
* 1 lemon , zest only
* lemon wedges (to serve)

1) Cook spaghetti in a pot of boiling salted water according to package directions.

2) Meanwhile, heat olive oil in a pot over medium heat. Sauté garlic and onions. Add sausage and cook until brown, breaking up large chunks with a wooden spoon.

3) Add tomatoes and simmer over low heat until reduced, about 10 minutes. Season to taste with salt and pepper.

4) Toss cooked spaghetti into sauce then transfer to a serving dish. Top with feta, arugula and lemon zest. Season with freshly ground pepper. Serve lemon wedges on the side.



Compiled Recipe – Salted Egg and Tomato Pasta

Salted Egg and Tomato Pasta

* 250 grams spaghetti, cooked according to package directions
* 2 salted eggs, peeled and chopped
* 2 red tomatoes, seeded and chopped
* ¼ cup white onions, chopped
* 1 tbsp cilantro leaves (wansoy), chopped
* ½ tsp salt
* ½ tsp ground black pepper

1) Cook spaghetti according to package directions; drain and set aside.

2) Combine salted eggs, tomatoes, white onions, cilantro (wansoy) , salt and ground black pepper in a bowl. Add pasta and toss until well coated. Serve immediately or chill until ready to serve.


Compiled Recipe – Pan Fried Chicken in Cream Sauce

Pan-Fried Chicken In Cream Sauce

* 7 chicken thighs, skin on, excess fat removed
* 2 tbsp oil, more for deep frying
* 5 cloves garlic, peeled , lightly crushed
* 4 sun-dried tomatoes, sliced thinly
* 1 cup all purpose cream
* 2 tbsp sun-dried tomato pesto
* ½ cup water
* ¼ cup basil leaves, sliced thinly, divided
* salt and pepper (to taste)

1) Add enough oil in a deep sauté pan for deep frying. Season chicken thighs on both sides with salt and ground black pepper to taste. Place chicken skin side down in the oil. Deep fry chicken until cooked through. Transfer to a plate, and set aside.

2) Remove excess oil from pan, leaving about 2 tablespoons. Add garlic and tomatoes, stirring, and cook until softened. Add cream, pesto, water, and half the basil. Stir to combine. Season with salt and pepper to taste.

3) Return chicken to the pan, and cook until just heated through. Adjust seasoning accordingly to taste. Serve while hot topped with more basil.



Compiled Recipe – Tomato Soup with Pepperoni and Beans

Tomato Soup with Pepperoni and Beans

* 2 tbsp oil, divided
* 1 cup pepperoni, chopped
* 1 can chickpeas, drained and rinsed (use 400 gram can)
* 1 can white beans, drained and rinsed (use 400 gram can)
* ¼ tsp paprika
* 2 red onions, chopped
* 5 cloves garlic, chopped
* 4 cups beef broth
* ½ cup frozen green peas, thawed
* ¾ cup canned tomatoes, diced
* 1 cup day old rice
* salt (to taste)
* black pepper (to taste)

1) Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate and set aside.

2) In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper to taste. Ladle into bowls and serve while hot.