Mamma can cook

First of all, this should not even be tried with regular tuna packed in water, it won't work!!! This is SUPER easy, it tastes devine, and actually my boys LOVED it. It is a traditional way to eat the tuna in Italy, and you will see why once you taste it!! You can get the Tuna in any Italian supermarket/deli or Trader Joes. INGREDIENTS 1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version) 1/2 cup extra virgin olive oil 2 large garlic cloves, or more to taste, finely minced Generous pinch hot red pepper flakes 2 6-ounce cans tuna packed in olive oil, drained Kosher salt 1/2 to 3/4 pound baby arugula METHOD 1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente. 2 While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep w...

Sick of Tuna macaroni salad? I don't eat it enough to be sick of it, but I know I would have liked a spin on it and when I bought salmon in cans like tuna, I thought it must be done. Derek loves Salmon and loves this pasta salad. Enjoy!! INGREDIENTS 1/2 pound (about 2 cups) macaroni pasta Salt 2 (7-ounce) cans salmon 1/2 cup mayonnaise (plus more to taste or for added smoothness) 1 teaspoon mustard 1 teaspoon lemon zest 1 Tbsp lemon juice 1/3 cup chopped shallots, red onions, or green onions (with onion greens) 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill) 2 stalks celery, chopped Tabasco to taste (we used about 10 drops) Freshly ground black pepper METHOD 1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm aft...

I LOVE me some Mushorooms!! Love Love Love!! and so when I saw gorgeous Shiitake mushrooms at Trader Joes... I said Oh Yeah Funghi Pasta for us. I know people either love em or hate em. I am in a crowd split in the middle with both lovers and haters, BUT the family loved this especially Owen who made me so proud because he too will be a Funghi lover. There is nothing like Olive Oil for bringing out the woody accents from mushrooms, and that is how this recipe begins. Mind you this is SO very easy. 3/4 pound fresh white mushrooms 1/2 pound fresh shiitake mushrooms 3 tablespoons extra virgin olive oil 1/2 cup chopped onion 1 1/2 tablespoons chopped garlic 2 tablespoons chopped Italian flat leaf parsley Salt 1/2 cup heavy cream 2 Tablespoons butter Black Pepper ground Fresh 3/4 cup Freshly grated Parm-Reg cheese 1 pound of Pasta ( I use Whole Wheat Penne) 1. Rinse all mushrooms quickly, Cut white mushrooms if they are not sliced from cap to stem into thin lengthwise slices. Discard and de...

There is no pretty way to take a picture of this meal, but it is such a comfort food and so delicious, mmmmm. Easily frozen and to reheat next day!! I think it may even taste better the next day. Try it and then come back and thank me!! I did try to make this meal less fattening by changing some of the ingredients, you can find the improvisations under recipe 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy cream room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs Preheat the oven to 450 degrees F. MY IMPROVISATION...

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will. Pasta e Ceci (Pasta with Chickpeas) serve 4. 2 to 3 tbsp. olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 tsp. hot pepper flakes 1 sprig rosemary or 1 tbsp. dried rosemary 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed) 2-1/2 cups chicken stock or water 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta) 3 tbsp. parsley, finely chopped salt and pepper to taste Parmigiano Reggiano to taste In a large stockpot, heat the olive oil with the...

The best meals are the ones with fresh basic ingredients, IN MY OPINION anyway. I had this quite a bit when I was in Italy and it is just plain old easy and YUMMY!!! and well I freaking love yummy. Many of you have asked for this easy recipe.... Here ya go. Pasta with Pesto, Cherry Tomatoes and Bocconcini 2 cups fresh basil leaves, washed and dried 2 garlic cloves, peeled and sliced in half 1/2 cup walnut pieces 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 cup parmesan, freshly grated 3/4 to 1 cup extra virgin olive oil strozzapreti or pasta of your choice (enough for 4 people) 1/2 cup cherry tomatoes, quartered 1/4 cup bocconcini, diced (smaller mozzerella type cheese) Set a pot of water to boil. Once the water has come to a boil, cook your pasta according to package directions. In a blender or food processor, combine the basil leaves, garlic cloves, walnut pieces, salt, pepper and parmesan. Process until combined and the basil leaves and walnut pieces have been chopped ...

Sauce: 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg Lasagna: 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella (about 4 ounces) To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees F. Whisk the ricotta, ...