SPAGHETTI AND TUNA SAUCE
"Now that's Italian"
SPAGHETTI AND TUNA SAUCE
Recipe by: Alexia from "U had me at Kitchen" featuring fine products from The Pastene Company!
Here is a recipe very dear to Alexia's heart taught to her by her late Grandmother MAMA MARY who was one of her greatest influences on cooking and life. It was one of Mama's famous dishes! Mama Mary's Spaghetti and Tuna Sauce and as Mama called it "Tuna Gravy" was enjoyed at Lent, Christmas Eve and during many other fun family dinners shared at Mama and Papa's home. In the below recipe, Alexia puts her own modern twist on this classic Italian dish! This dish is made using simple and fresh ingredients and is absolutely delicious!
INGREDIENTS:
3 cans Pastene Tuna in oil
2- 28 oz cans Pastene San Marzano Tomatoes DOP (Crushed up)
1 lb Pastene Spaghetti
8 tablespoons Pastene Extra Virgin Olive Oil
***6 tablespoons will be used for the sauce and 2 used to finish the dish.
1/2 cup Pastene Grated Romano Cheese
1 1/2 tablespoons of Pastene minced Garlic.
1 Shallot (chopped small)
Red Chili Flakes (to taste)
Garlic Salt (to taste)
Sea Salt (to taste)
Cracked Black Pepper (to taste)
1/3 cup Fresh Chopped Parsley
DIRECTIONS:
To start, add the olive oil into a hot pan.
Next, add in the garlic and shallots.
Next, add in the red chili flakes.
Saute until the garlic and shallots are translucent.
Add in the tuna (Do not drain).
Season to taste with cracked black pepper.
Mix well.
Slowly add in your tomatoes.
Season to taste with garlic salt.
Stir well.
Reduce heat and simmer for 1 hour on low.
When the sauce is close to being done, start the pasta.
Salt your water (to taste) and bring to a rapid boil.
Add in your pasta and cook until Al Dente.
Next, start incorporating your pasta into your tuna sauce.
Add in about a 1/2 cup of the pasta water into the sauce.
Fold in the romano cheese.
Next, top with chopped parsley.
Plate it up, give your spaghetti a drizzle of olive oil and ENJOY!
SPAGHETTI AND TUNA SAUCE
ALEXIA'S LINGUINE AND RED CLAM SAUCE
"now that's italian"
ALEXIA'S LINGUINE AND RED CLAM SAUCE
INGREDIENTS:
1 lb. Spaghetti
16 Little Necks
1 cup White Wine
1/2 fresh Lemon
6 cloves fresh minced Garlic
1/2 cup Extra Virgin Olive Oil
1/2 lb. Chopped Clams with Juice
1/2 cup fresh chopped Parsley
4 cups crushed San Marzano Tomatoes
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
Optional - Grated Pecorino Romano Cheese (to taste)
MAKING THE SAUCE:
Start by adding your olive oil into your pan.
Next, add in the garlic and red chili flakes to taste.
Saute the garlic until golden brown,
Next, add in the san marzano tomatoes.
Reduce the heat to low.
Season to taste with sea salt and cracked black pepper.
Add in the wine.
Bring the heat up to high and burn the alcohol out of the sauce for a couple of minutes.
Reduce the heat to low and simmer for 20-25 minutes.
Start the water for your pasta.
Salt your water to taste and bring to a rapid boil.
Boil your pasta until extra al dente. (You will finish cooking your pasta in the sauce).
Drain and set aside. (drizzle with a little olive oil so it doesn't stick).
After the sauce has been cooking for 20-25 minutes add in your chopped clams and the juice.
Simmer on low for 5 minutes.
Next, add in the little necks and cover your pan.
After about 5-10 minutes check them, when the little necks open the sauce is done.
Turn off the heat and add in some fresh chopped parsley.
Next sprinkle in some grated pecorino romano cheese. (Optional).
Add your linguine right into the sauce and mix well.
Plate up and ENJOY!
ALEXIA'S LINGUINE AND RED CLAM SAUCE
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
You are going to LOve this dish!
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
This dish is made using simple and fresh ingredients and is so easy to prepare especially with the help of Grain Trust jasmine rice!
We hope you LOVE this recipe!
INGREDIENTS:
(yields 2 large dinner portion servings)
1 lb large shrimp
2-8oz pouches of Grain Trust jasmine rice
3/4 cups white wine
1 fresh lemon (1/2 for sauce 1/2 for garnish)
8 cloves fresh minced garlic
Hot sauce (to taste)
Extra virgin olive oil
1 teaspoon of red chili flakes
1 cup marinara sauce
1 lb sangria tomatoes
Sea salt (to taste)
Cracked black pepper (to taste)
1/4 cup fresh chopped parsley
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE:
To start, wash, peel and devein the shrimp.
Add the olive oil into the pan.
Next, add the garlic and red chili flakes.
Saute on low until slightly golden brown.
Add in the shrimp and par cook for a few minutes until slightly pink.
Remove the shrimp and set aside.
In the same pan add in the sangria tomatoes.
Season to taste with sea salt and cracked black pepper.
Add in the wine.
Simmer and reduce the alcohol out for a couple of minutes.
Next, add in the marinara sauce.
Reduce the heat and simmer on low for 25 minutes.
After cooking for 25 minutes the sangria tomatoes should have popped and the sauce should have thickened a bit.
Now it's time to add the shrimp back in.
Squeeze 1/2 of a lemon.
Next add in a few shakes of hot sauce.
Cook the shrimp in the sauce for a couple of minutes.
Remove from the heat and set aside.
Prepare your rice.
Follow the instructions on the box of Grain Trust jasmine rice.
When the rice is done add to a large bow and top with the spicy shrimp. Garnish with some fresh chopped parsley and lemon slices.
ENJOY!
ALEXIA'S SPICY SHRIMP OVER GRAIN TRUST JASMINE RICE!
Alexia's famous salmon
Alexia's Spectacular Salmon! This is so simple and so delicious!
Ingredients: (Based on 4 servings)
2 1/2 lbs Salmon
1 Fresh Lemon
4 Fresh Vine Ripe Tomatoes
Tabasco Sauce
Extra Virgin Olive Oil
Cooking Spray
Cracked Black Pepper
Garlic Powder
Garlic Salt
Dried Parsley
Red Pepper Flakes
You can either grill this dish or roast it in the oven!
Start with a beautiful piece of fresh Salmon, Alexia usually estimate for a little over 1/2 lb per person with some side dishes unless you are really hungry!
Wash the Salmon thoroughly and place it on foil double layer the foil so it will be able to hold the juices. Curl up the sides.
Spray the foil with cooking spray, and place Salmon skin side down.
Dry rub the salmon with tons of cracked Black Pepper, Garlic Powder, Garlic Salt, and Dried Parsley.
Slice the Tomatoes about 1/4 inch thick and layer all over the Salmon completely covering it.
Season the Tomatoes with Garlic Salt, Garlic Powder, Cracked Black Pepper, Red Chili flakes and drizzle with Tabasco Sauce. (Use as much or as little as you wish) Alexia likes it spicy!
Cut up the Lemon and squeeze the fresh Lemon juice all over the Tomatoes and Salmon. Alexia uses about 1/2 of the Lemon.
Drizzle with Olive Oil!
Grill or bake until the Tomatoes look roasted and the fish looks flaky. The Tomatoes should be charred.
TIP: If you do decide to roast in the oven place the foil on a cookie sheet. Alexia
cooks it @ 400, and at the very end broils it to get the tomatoes brown and crispy.
YOU ARE GOING TO LOVE THIS SALMON!!
ALEXIA'S SPECTACULAR SALMON! THIS IS SO SIMPLE AND SO DELICIOUS!
Alexia's Spicy Baked Scrod Italiano!
Alexia's Spicy Baked Scrod Italiano!
This is a healthy, simple, fresh and delicious seafood dish that explodes with flavor!! You must try it!
Ingredients:
2 1/2 lbs of scrod
1 can of ground peeled tomatoes (28 oz)
1 bunch of fresh parsley
5 cloves of fresh minced garlic
1 fresh lemon
2 cans of sliced black olives
8 campari tomatoes
Tabasco Sauce
Red Chili Flakes
Cracked Black Pepper
Garlic Salt
Garlic Powder
Cooking Spray
Extra Virgin Olive Oil
Start by washing your fish and patting it dry.
Get a Pyrex dish and spray it with cooking spray.
Add your fish into the dish.
Next, season your fish to taste with cracked black pepper, garlic salt and garlic powder.
Next, add in your kitchen ready tomatoes and campari tomatoes (cut your campari tomatoes into about 1/2 inch pieces).
Now add in your olives and fresh minced garlic.
Season to taste with cracked black pepper, garlic salt, garlic powder, red chili flakes and a few dashes of Tabasco sauce.
Next, squeeze in the juice from your lemon. (1/2 of a lemon should do save the other 1/2 to garnish your dish).
Next, sprinkle lots of fresh parsley on top.
Now, drizzle with some good extra virgin olive oil.
Cover your dish with foil and pop into a pre-heated oven on 375 for an hour and a half.
Remove the foil and continue to cook down for about 20 more minutes.
Remove from the oven and let it sit for about 5 minutes.
Plate it up and garnish with some fresh parsley and fresh lemon slices.
You are going to LOVE it!