Pasta with canned tuna and onion is the ultimate 15-minute pantry dinner — built from the kind of basics most kitchens always have on hand. It's a homestyle take on the Italian classic pasta al tonno that comes together in the time it takes the pasta to cook. While spaghetti, penne or farfalle boils, sauté finely chopped onion and garlic in olive oil, stir in a can of tuna in water, a spoon of tomato paste and a splash of pasta water, and simmer for 3-5 minutes into a quick sauce. Toss with the drained pasta, scatter parsley and serve with grated parmesan. Proportions for 2 servings, which tuna to choose and how to deepen the flavor inside.
Pasta with squid and sun-dried tomatoes is intended exclusively for lovers of spicy food. Homemade egg noodles with cayenne pepper. And squid, sautéed with sun-dried tomatoes and fresh chili. Undoubtedly, it will give fiery sensations to all lovers of spice. And the red pepper in the noodles will color it an original burgundy.
Brown rice with mussels is an elegant and remarkably wholesome dish made from a minimal set of everyday ingredients yet delivering a restaurant-level impression. Brown (unpolished) rice is a source of fiber, B vitamins and trace minerals, and its slightly nutty flavor and pleasantly chewy texture pair beautifully with the briny taste of tender mussels. It's an ideal choice for anyone watching their figure and health without giving up gastronomic pleasure. Rinse the brown rice thoroughly and simmer in salted water for 30-35 minutes until tender. In a pan with olive oil sauté crushed garlic, add the mussels (fresh, frozen or canned), pour in a little white wine or broth and cook for 3-5 minutes. Combine with the cooked rice, scatter with fresh parsley and black pepper and finish with a squeeze of lemon. Proportions for 2 servings inside.
Pollock in milk-and-onion sauce is a very successful fish dish for everyday meals that completely shatters the myth that pollock inevitably turns out dry and bland. By braising the fish with onion in milk, we end up with soft fluffy pieces of tender fillet in a thick fragrant sauce where the onion becomes almost creamy and the milk beautifully neutralizes any fishy notes. It's an ideal diet-friendly dinner for the whole family, made from just 4 ingredients: pollock, onion, milk and a little flour or sour cream for thickness. Serve with any side, ideally mashed potatoes or boiled rice. Cut pollock fillet into serving pieces, dredge in flour and brown lightly. Slice onion into half-rings and sauté until translucent, add the fish, pour over milk, add salt, pepper and bay leaf. Braise covered for 15-20 minutes. Proportions for 600 g of fillet inside.
Write a comment 
