Pasta Al Tonno

 

PASTA AL TONNO

    What exactly is Pasta Al Tonno you may be asking? Well it is simply pasta and tuna. A simple and delicious quick pasta meal that is beloved by many all over Italy. Why wouldn't it be? A rather smaller country surrounded by water makes for a typical cuisine dotted with all types of seafood found in the sea. Every region, family, restaurant has their own version of a pasta with tuna dish. This one is something my family has just always simply threw together for a quick yet delicious meal. If you try this I am sure you too will love it as much as we do. Pasta Al Tonno.

Ingredients:

• Olive Oil
• 1-2 cloves Garlic
• 1/2 Onion diced
• 1 cup White Wine
• 1 tbs Oregano
• 1 pinch Chili flakes
• 1/4 cup Capers
• 1 can of Tuna in oil
• 1 full Lemon Zested
• Spaghetti

1. In a large sauté pan drizzle some olive oil and sauté onion until translucent and then sauté garlic.

2. Mix in tuna directly from the can. 

3. Pour in white wine and add in oregano, chili flakes, capers and lemon zest. Bring to a slight simmer and reduce sauce about by 1/2.

4. Take cooked spaghetti and toss directly into the pan with tuna and sauce. Serve. 

Now I know cheese shouldn't be served on seafood pasta, however we always loved a  little parmesan tossed with this tuna pasta. To each their own!

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2+

Chicken Piccata

This traditional Italian dish originated with the use of veal, however you will find it mostly with chicken here in the states. The delicious combination of butter, lemon, white wine, and tartness from the capers gives this dish an amazing flavor combination. Give it a try. Chicken Piccata


Ingredients:

• 2-4 boneless skinless chicken breasts
• Flour
• Olive Oil
• 2 tbs butter
• Juice of 1 lemon
• 1/4 cup capers
• 1/2 white wine
• Salt/pepper

1. Take each chicken breast and place between plastic wrap and pound out till thin. Salt and pepper chicken breasts.

2. Dredge in some flour and shake off excess.

3. In a large saute pan drizzle some about 2 tbs olive oil and melt 1 tbs butter.

4. Pan fry each chicken breast on both sides for about 2 minutes each side. Remove and sit aside.

5. Melt another tbs of butter in same pan. Pour in white wine and scrape up bits from bottom of pan. Mix in the lemon juice and capers.

6. Place chicken back in pan and mix into the sauce. Cover and simmer on low for about 5 more minutes.

This is one of those Italian classics that everyone loves. AMAZING!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2+

Roman Chicken Pasta

Roman Chicken

 

     I first came upon this dish while watching one of my favorite celebrity chefs and long time crush; Giada  de Laurentiis. I love how she has great ties with her heritage and takes traditional dishes from her family and makes them her own. She is definitely a talent and I still to this day enjoy watching her.  I then went to Italy on my first trip and also came across a similar dish while there. This dish is so flavorful and full of tasty goodness. I changed mine up a bit and always serve it with a good homemade fettuccini. The combination of chicken, pancetta, peppers, the saltiness from the capers and the fresh herbs are fantastic. This dish is so easy and quick that you will be surprised how good it is. Please enjoy my Roman Chicken dish.

Ingredients:

• 1-2 boneless chicken breasts
• 1/2 cup diced Pancetta
• ¼ cup olive oil
• ½ red bell pepper
• ½ yellow bell pepper
• 1 clove garlic
• 1 small can diced tomatoes
• 1/3 cup white wine
• ½ tbs thyme
• ½ tsp oregano
• ½ cup chicken stock
• Capers
• Parsley

 

 

1.       Salt and pepper the chicken and in a large skillet drizzle the olive oil and brown the chicken.

2.       Remove chicken and sit aside. Saute pancetta and diced up peppers until tender.

 

 

3.       Toss in garlic and cook till fragrant.

4.       Toss in the can of diced tomatoes and white wine and simmer until wine has reduced.

5.       Pour in the chicken stock and herbs. Bring to a low simmer.

6.       Dice up the chicken into chunks and place back in the pan.

7.       Stir in the capers, cover and simmer until the chicken has cooked.

8.       Toss with your favorite pasta. Or if you do not want to serve as pasta you can keep the chicken whole and serve with the sauce poured over it.

 

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 2-4



Chicken Pasta Puttanesca

Chicken and Pasta Puttanesca

      Puttanesca?  What does that mean?  I think I have heard that before.  Wait! My cousins at times call each other Puta or Puttana.... Ha ha,  It's a bitch, whore, prostitute, etc. (excuse my language). Pasta Puttanesca is a very good Italian dish that was supposedly invited in Naples by the ladies of the night as they served up a quick pasta dish with what little amounts of resources they could get their hands on.  Not an old traditional dish but something fairly new to the world.  You will find it in many restaurants as well. This dish is a great combination of salty, spicy, and just the right amount of tang. I enjoy it and think you will too.  It is simple to make and goes great with spaghetti.  A taste of the ocean is how one can explain the flavors and aromas that come from a nice plate of this.  Sit back, relax, and accompany it with a nice glass of your favorite wine.  Imagine you are sitting on the wall of the port in Naples during sunset and enjoy the meal.  Below I accompanied it with homemade spaghetti noodles.  So now when your sister or cousin calls out, "Putta!" You can proudly ask for seconds and not feel dirty for accepting it.  I made this dish with homemade pasta using my grandmothers chitarra.  So in actuality the pasta is "alla chitarra".  Enjoy!

 Chicken Pasta Puttanesca

Ingredients:

• Homemade Pasta- See blog: http://www.recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html
• 2 boneless skinless chicken breasts
• 2 cloves garlic
• 1 1/2 tbs anchovy paste
• 1 tbs chili flakes
• 1/2 cup black olives sliced
• 1/4 cup capers
• 1 10oz can of crushed tomatoes
• 1/2 tbs oregano
• 1/3 cup white wine

     In a large skillet add a drizzle of olive oil.  Brown chicken on both sides and remove.  In same skillet sauté the garlic and add the anchovy paste and mix in.  Pour in the white wine and slowly simmer until reduced. Toss in the olives, capers, chili flakes, tomatoes, and oregano.  Mix and bring to a slow boil.  Dice up chicken and place back in skillet.  Cover and simmer for about 15 minutes.  Meanwhile cook your pasta on the side.  Drain and toss into the skillet.  Mix well and serve. Serves 2-4 people in about 45 minutes.

Greek Stewed Chicken

Greek Stewed Chicken Santorini Style

     So this recipe is for a Greek Stewed Chicken Santorini Style, which was inspired by a couple of Greek chefs named,  Stella Metsovas and Cat Cora who makes a Santorini sauce.  I have never been to Greece but plan on going within the next year and Santorini is on my list of places to see and be.  Apparently Santorini is known for its tomatoes and capers and Greece cooking utilizes the traditional flavors of oregano and even a bit of cinnamon.  Give this a quick try and enjoy.  I paired it with a simple Greek side dish of orzo, spinach, and feta cheese.  Serves 3.

Greek Stewed Chicken Santorini Style

Ingredients:

• 3 boneless skinless chicken breasts
• 1/2 white onion
• 1 clove garlic minced
• 1 tbs oregano
• 16oz chicken broth
• 15oz crushed tomatoes
• 1/4 cup capers
• 1/2 tbs cinnamon
• 1 cup whole calamata olives

       In a Dutch oven with a bit of olive oil sauté the onion until softened.  Next toss in the garlic and lightly brown. Meanwhile coat the chicken in salt, pepper, and the oregano.  Place in the pot and brown on all sides.  Pour in the chicken broth and bring to a simmer.  In blender mix the tomatoes, capers, and cinnamon and blend.  Pour into the pot and stir.  Toss in the olives, cover, and simmer for about 25 minutes until the chicken is complete.  Serve with your favorite Geek side dish and enjoy.
This dish was quite delicious and interesting with the traditional Greek flavors.