Aren’t we all tired with the same old spaghetti sauce? Well I am…
Since I’m such a thrill-seeker guess what I added??
Creammmm! Lots and lots of it!
Boy it was goooood!
Don’t think too much about the olive oil and butter mixture. Olive oil is good for your skin and butter is good for your taste buds. Just do it.
I added in a lot of onions because I can’t live without em.
Pour in the tomato sauce/spaghetti sauce and let it simmer for 20 minutes or so till its becomes sort of a darker red and slightly thicker.
You can add mushrooms, capsicum, carrots, chicken, prawns..
The list goes on.
Me on the other hand, I added the chop chye (chinese stir fry veggies) that I made the night before. It contained oyster sauce and somehow it only made my sauce taste more awesomer than it already was!
Like I said, I’m a thrill seeker.
Pour in the cream. (I used double cream cos that’s what was in the fridge)
Alllll of it.
Add in the Parmesan cheese as well, but switch off the heat first.
Mix it up real good.
It will look like this.
You then proceed to add parsley or basil flakes to the sauce.
You then stir in the sauce with your pasta which you will cook till al dente.
Then you eat it.
Allll of it.
The Starting Chef
Recipe adapted from Pioneer Woman
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce/Spaghetti Sauce
- Salt,Pepper,Red pepper flakes to taste
- Dash Of Sugar (more To Taste)
- 1 cup Heavy Cream
- Mushrooms/Capsicum/ Carrots (omit this if you don’t care)
- Grated Parmesan Or Romano Cheese, To Taste
- Fresh Basil, Chopped (dried parsley/basil flakes are good too)
- 1-½ pound Fettuccine/ or those curly wurly pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
This recipe is my mum’s!
My mum has this thing, where she can guess (spot on) the ingredients that has been used in any dish. Though, surprisingly she can never guess what I put in my dishes!
So what happened was, we went for a buffet dinner at a hotel for my dad’s birthday. One of the items was this pasta dish with tuna in it. It tasted lovely and well, I soon forgot about it.
Last week my mum was telling me that she made the same dish and that it tastes delicious. I, of course, demanded the recipe and I made it for lunch and I added my own twist to it though. It is crazily easy to make. I think you need five minutes. Not kidding.
Ingredients you need:
- 500g Spiral pasta
- One can of tuna in oil/mayo/spring water (With the oil drained out)
- 3 Bird’s eye chilly
- 1 tbsp Lemon Juice
- 1 Spring Onion
- 4 heaping tbsp Mayonnaise (They have 99.9% fat free mayo if you’re looking for a healthier alternative)
- Salt and White pepper to taste
That was my mum’s original recipe. I added the following:
A few celery Leaves chopped up fine. I used it simply because my house mate bought them and it was too much for one person. By the way celery leaves are the leaves that grow atop the celery itself. Well I for one didn’t know celery had leaves growing on them. It gives so much to the depth to the flavor of the pasta. The picture is as shown below:
I also added some Dijonnaise, which is actually Dijon mustard and mayonnaise (thus the name; how original). It comes in a bottle and it tastes awesome I have to say. I found it in the fridge and it’s definitely not mine! I added a picture too! It goes really well with pastas and salads.
You then proceed to toss the cooked pasta and all the ingredients together. That’s it! You’re done!
I made a salad as well to go with the pasta, lettuce, quartered hard-boiled eggs, balsamic vinegar and mayo… The simplest dishes are the most delicious and healthy!
And that’s Monika, my friend from my previous workplace; enjoying my pasta (I hope!). She came over to my place and look what she brought for me. It’s a lemon brûlée, apple strudel and a fruit tart.. Such a beautiful sweetheart! But she’s leaving for Poland next week 😦
Tęsknię za tobą Monika!
I will be putting up the recipe for the fruit tart shown in the picture below soon!
That’s all for today people!
Well, this is my first entry and I started out with a fairly easy recipe.
You will need:
5 tbsp Olive Oil
5 Bird’s Eye Chilli ( You could use more or less depending on your spice threshold)
5 Cloves of Garlic
4 big Portobello mushrooms
1 Yellow Capsicum (Red, green, it’s really up to you)
Salt and Black Pepper to taste
You chop em’ up. The key is to chop up the garlic as finely as possible. For the bird’s eye chilly (chilly padi); remember the finer you chop it, the spicier your dish will be.
You can never have too much of garlic in your dishes so feel free to add more garlic and the Portobello mushrooms reduce in size by more than half when you saute them so you could use five or six if you don’t like your spaghetti too plain. I added the capsicum just because I wanted my dish to have colour! (Something that my mum taught me) I also added lots of black pepper either coarse or fine it’s up to you. Usually aglio oli doesn’t have either capsicum or mushroom, it’s basically spaghetti tossed in garlic and chilli oil.
Remove the sauteed capsicum and mushrooms from heat and toss it together with the spaghetti and add some extra sharp Parmesan cheese for flavor.
Aaaaaannndd it’s done! Enjoy! I know I did…