To make Creamy Tuna Fettuccine, use the olive oil from the canned tuna to cook the creamy sauce. If you’re using tuna in water, just use regular olive oil. For the pasta, use fettuccine, but you can use any type of pasta you like or whatever you have on hand.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
2 cans tuna in olive oil 4 oz each
1 shallot
6 cloves garlic
1 1/2 tbsp all purpose flour
3/4 cup low fat milk
3/4 cup vegetable broth
1/2 tsp dried thyme
2 tbsp chopped fresh parsley
1/2 cup grated Manchego cheese
sea salt & black pepper

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

Finely chop the shallot and roughly chop the garlic, then add into the hot fry pan, mix continuously, after 2 to 3 minutes add in the flour, mix continuously, after 2 minutes add in the milk and vegetable broth, mix continuously, once you end up with a slightly creamy sauce, about 4 minutes, add in the drained tuna, chopped parsley, dried thyme and season with sea salt & black pepper, mix together and then lower to a low heat

Once the water comes to a boil in the stock pot, add in the fettuccine, mix every 2 to 3 minutes, make sure to mix the creamy tuna sauce once in a while as well

Once the fettuccine is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy tuna sauce, turn off the heat and mix until well mixed together

Add in the grated cheese and give it one final mix, serve out of the pan or transfer into serving dishes, serve at once

Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine in a simple sauce and topped with green onion. Perfect for weeknights, Mardi Gras celebrations, and anytime in between!

Serves 6

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
2 pounds shrimp cleaned and deveined
2 tablespoons Cajun spice seasoning divided, plus more to taste
½ teaspoon baking soda
12 ounces Andouille sausage thin sliced
3 tablespoons olive oil
2 large bell peppers diced
1 medium onion diced
3 ribs celery diced
2 cups low sodium chicken stock
1 ½ tablespoons Worcestershire sauce
¾ cup heavy cream
5 green onions sliced
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.

Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.

Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.

Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.

Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It’s best to wait to add more of the seasoning due to the spicy nature of the Andouille.

If the pasta dries out before serving just add a bit of reserved pasta water to thin it out.

There is nothing simpler than Fettuccine with Cherry Tomato Butter Sauce. Bright cherry tomatoes are sauteed in butter with chopped onion, tossed with al dente fettuccine, and finished with fresh parsley and basil. Perfect for weeknights or when you’re short on time but don’t want to compromise on flavor.

Serves 4

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
3 pints cherry tomatoes halved
1 medium onion diced
1 stick unsalted butter
salt and pepper to taste
¼ cup parsley minced
¼ cup basil hand torn
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
In a large pan saute the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of kosher salt.

Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.

Meanwhile, bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil. When the sauce is almost to your liking begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat.

Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated parmesan cheese.

Notes
– Some tomatoes will be juicer than others. If you need a bit more tomato, feel free to increase the amount of cherry tomatoes or supplement with 14 ounces (half of a can) of crushed plum tomatoes.
– Make sure to reserve extra pasta water, to thin the sauce as much as required to avoid it drying out.

This 20-Minute Canned Salmon Pasta is truly what simple and delicious home cooking is all about. We´re talking a ton of flavors, super easy to make and all done using basic pantry staples. Serve this pasta dish next to a garden salad and a crunchy baguette for a restaurant-quality meal.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
3 tbsp extra virgin olive oil
1 onion
4 cloves garlic
8 white mushrooms
7 oz fresh bagged spinach
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
1/2 cup dry white wine
3/4 cup plain Greek yogurt
2 cans salmon 6 oz each
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, mix together

Meanwhile, finely chop the onion, roughly chop the garlic, roughly chop the spinach and cut the mushrooms into 1/4 inch thick slices

Heat a large fry pan with a medium heat and add in the olive oil

After 1 minute add in the onion, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the mushrooms, continue to mix together, after 4 minutes and the mushrooms are lightly sauteed, add in the chopped garlic, mix together and cook for 30 seconds, then add in the paprika, thyme, sea salt and black pepper, quickly mix together, add in the wine, mix and simmer for 3 minutes, then add the spinach over the mixture, place a lid on the pan and turn off the heat

Once the water comes to a boil in the stock pot add in the pasta, cook until al dente (check package instructions)

After letting the spinach sit for 3 minutes remove the lid, mix everything together, then add in the Greek yogurt at room temperature and season with sea salt & black pepper, mix together

Once the pasta is cooked al dente, using tongs, transfer it directly from the stock pot into the pan with the sauce, it´s ok if a little pasta water get´s into the sauce, mix together until well mixed, then add in the canned salmon (drained and chopped into large chunks) and give it one final mix, making sure to be gentle to not break the salmon apart

Serve directly out of the pan or on serving dishes, sprinkled with chopped parsley, serve at once