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

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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

This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

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INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

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

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes

This Garlic Spaghetti with Fried Eggs, known in Spain as Espaguetis al Ajillo con Huevo Frito, is what comfort food is all about. We´re talking perfectly cooked spaghetti, a ton of garlic goodness and a fried egg to take things to the next level.

Serves 2

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INGREDIENTS
8 oz spaghetti
3 tbsp extra virgin olive oil
2 eggs
8 cloves garlic
1/2 tsp hot smoked Spanish paprika
2 oz Manchego cheese
handful fresh parsley
pinch sea salt
dash 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, thinly slice the garlic, roughly chop the parsley and finely shred the cheese

Once the water comes to a boil add in the spaghetti, mix around, then mix every 2 to 3 minutes so the pasta doesn´t stick together and it all evenly cooks

At the same time, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes crack in the eggs, cook for 2 minutes or until the egg whites are set and the yolks are creamy, then remove from the pan and cover with foil paper

Using the same pan with the same heat, add in the sliced garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly browned, remove the pan from the heat, add in the hot paprika and mix together

Once the pasta is cooked al dente, transfer directly from the stock pot into the pan with the garlic sauce, then add in the shredded cheese, 2 tbsp (8 grams) of chopped parsley and season with sea salt & black pepper, mix together until well mixed, add some of the pasta water into the pan if the pasta mixture is too dry

Transfer the spaghetti into serving dishes, top off each one with a fried egg, then season the eggs with sea salt & black pepper and sprinkle with chopped parsley, serve at once

This Spanish Pasta with Romesco Sauce, known as Macarrones con Salsa Romesco, is possibly one of the BEST pasta dishes in the world.

Serves 4

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INGREDIENTS
For thePasta:
3 cups vegetable broth (or any other broth)
8 oz penne pasta

For the Romesco Sauce:
8 raw hazelnuts
8 raw blanched almonds
3 large roasted red bell peppers jarred or canned
1/4 cup canned tomato paste
1 clove garlic
1 tsp red wine vinegar
1/4 cup extra virgin olive oil
pinch sea salt
dash black pepper
1/4 cup grated manchego cheese
handful fresh parsley

INSTRUCTIONS
Heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after 3 to 4 minutes and they´re lightly roasted, remove from the pan and set aside

Using the same pan, add in the broth, a pinch of sea salt and raise to a high heat

Meanwhile, add the jarred roasted red bell peppers into a food processor, along with the tomato paste, clove of garlic, the roasted hazelnuts and almonds, red wine vinegar and extra virgin olive oil, season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until you end up with a thick and creamy sauce, set aside

Once the broth comes to a boil, add in the penne pasta, mix every 1 to 2 minutes, after 8 to 9 minutes and most of the broth has been absorbed, but there´s still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat

Add in the romesco sauce into the pan and mix together until well mixed

Transfer into shallow bowls and sprinkle with a kiss of grated Manchego cheese and garnish with fresh parsley, serve at once

These Spanish Stuffed Peppers with Garlic Bread and Cheese are absolutely delicious. They´re filled with flavors, super easy to make and done in a little over 30 minutes. Serve them as a tapas appetizer or even as a side dish.

Serves 4

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INGREDIENTS
4 tbsp extra virgin olive oil
2 bell peppers
1/2 baguette 6 oz
6 cloves garlic
1/4 cup fresh parsley
2 cups shredded Manchego cheese
1/2 tsp hot smoked Spanish paprika
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

Meanwhile, cut 12 slices from the baguette, each one being 1 inch (2.50 cm) thick, cut a slit on the cloves of garlic, making sure to leave the skins intact

Add the cloves of garlic into the pan with the hot olive oil, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, remove from the pan, then add in the slices of baguette, all in a single layer, cook for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Cut the bell peppers in half through the stem, then remove any of the seeds and white piths, add the bell peppers cut side up into a baking tray lined with foil paper

Once the garlic and fried bread are cool enough to handle, add into a food processor (skins removed on the garlic), along with 1 tbsp (15 ml) extra virgin olive oil, the parsley and season generously with sea salt and just a dash of black pepper, run the food processor for 2 to 3 minutes or until you end up with a crumbly texture

Stuff the bread mixture into each bell pepper and then top off with the shredded cheese

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C – 410 F, bake for 15 to 20 minutes or until the cheese is melted and lightly browned

Top off each stuffed pepper with a kiss of hot smoked Spanish paprika and some chopped parsley, serve at once

This Creamy Paprika and Garlic Rice, known as Arroz Meloso con Ajo y Pimentón, is possibly one of the GREATEST rice dishes ever. It´s packed with flavors, seriously easy to make and all done in just 30 minutes. Serve it as a main course or even as a side dish, next to a couple of fried eggs.

Serves 4

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INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
6 cloves garlic
2 tsp sweet smoked Spanish paprika
2 tomatoes
4 cups vegetable broth
1 cup Spanish round rice
1/2 cup grated Manchego cheese
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Add the broth into a sauce pan and heat with a medium-high heat

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

Meanwhile, finely chop the onion and thinly slice the garlic

Add the onion and garlic into the fry pan with the hot olive oil, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the 2 tomatoes finely grated, season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice, mix continuously for about 2 minutes, then add in the hot broth, mix every 1 to 2 minutes and cook until rice is just done (check package instructions, mine was 15 minutes), then cover with a lid and remove from the heat

After a couple of minutes remove the lid, add in the grated cheese and mix together, transfer into serving dishes and garnish with finely chopped parsley, serve at once

This Creamy Garlic and Paprika Spaghetti is seriously one of Albert Bevia’s favorite pasta dishes ever. Its got such a beautiful creamy texture to it, it´s packed with flavors and it´s all done in just 20 minutes.

Serves 2

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INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
6 cloves garlic
1 1/2 tsp sweet smoked spanish paprika
1 tbsp all-purpose flour
3/4 cup milk
3/4 cup vegetable broth
8 oz spaghetti
1/2 cup grated Manchego cheese
handful finely chopped parsley
pinch sea salt
dash black pepper

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

Meanwhile, finely chop 1 small onion, roughly chop 6 cloves garlic, finely grate 1/2 cup Manchego cheese and reserve 1 1/2 tsp sweet smoked Spanish paprika

Heat a large fry pan with a medium heat and let it heat up

Once the water comes to a boil, add in 8 oz uncooked spaghetti into the stock pot, mix together so all the spaghetti is covered in the water

While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot pan, then immediately add in the chopped onion & garlic, mix with the olive oil, after 2 minutes add in a generous 1 tbsp all-purpose flour, continue to mix together, 2 minutes later add in the paprika, quickly mix together, then add in 3/4 cup milk and 3/4 cup vegetable broth, mix continuously for 4 to 5 minutes or until you end up with a light creamy texture, then season with sea salt & black pepper, mix together and turn off the heat

Once the sauce is done the spaghetti should be cooked al dente, add the spaghetti directly from the stock pot into the pan with sauce, shaking off any excess water, then mix the spaghetti with sauce until well mixed, remove from the stove top

Add in the 1/2 cup grated cheese and 1 tbsp (4 grams) finely chopped parsley, mix together until well mixed, serve at once sprinkled with finely chopped parsley

This Spanish Tuna Pasta Bake is seriously crazy good. It´s packed with so many great flavors, effortless to make and done in about 30 minutes. Serve it next to a salad and a bottle of Spanish wine for an incredible meal.

Serves 4

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INGREDIENTS
2 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp sweet smoked Spanish paprika
2 14.5 oz cans diced tomatoes
2 1/4 cups penne pasta 8 oz
2 tins tuna in olive oil 4 oz
1 cup grated Manchego cheese
4 tbsp finely chopped fresh parsley (divided)
pinch sea salt
dash black pepper

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

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly dice 1 small onion and roughly chop 4 cloves garlic

After heating the olive oil for a couple of minutes, add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in two 14.5 oz cans of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and simmer on a medium heat

Once the water comes to a boil in the stock pot, add in 2 1/4 cups penne pasta, cook until al dente (check package instructions)

Once the pasta is cooked al dente, turn off the heat on the sauce, using a slotted spatula, transfer the pasta into the pan with the sauce, shaking off any excess water

Drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna and then add into the pan with the pasta & sauce, mix together until well mixed

Transfer the pasta into a 12 inch x 9 inch (30 cm x 22 cm) casserole dish, making sure it´s all in a flat layer, then finely grate in about 1 cup of Manchego cheese, making sure to coat the entire surface

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C -410 F, bake until the cheese is fully melted, between 5 to 10 minutes, then remove from the oven

Sprinkle with the remaining fresh parsley and serve

This Creamy Lemon-Rosemary Pasta is seriously a pasta lovers dream. It´s packed with simple yet delicious flavors, easy to make and done in just 20 minutes. Serve it next to a garden salad and a crunchy baguette for an incredible meal.

Serves 2

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INGREDIENTS
8 oz spaghetti
2 tbsp extra virgin olive oil
1 shallot
6 cloves garlic
1 1/2 tbsp all purpose flour
3/4 cup low fat milk
3/4 cup vegetable broth
2 sprigs fresh rosemary
1 lemon
1/2 cup grated Manchego cheese
pinch sea salt
dash black pepper

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

At the same time, heat a large fry pan with a medium heat

Meanwhile, finely chop the shallot, roughly chop the garlic and remove the needles from the stems of rosemary and finely chop the needles

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

At the same time, add in 2 tbsp extra virgin olive oil into the hot pan, along with the shallot and garlic, mix continuously, after 1 minute add in the flour, continue to mix, after 2 minutes add in the milk, vegetable broth, 1 tbsp (15 ml) fresh lemon juice and the chopped rosemary, continue to mix until you make a light creamy texture, about 4 to 5 minutes, then season with sea salt & black pepper, mix together and turn off the heat

Once the spaghetti is cooked al dente, start adding it directly from the stock pot into the pan with the creamy sauce, it´s ok if a little water goes into the sauce, then mix together until well mixed, remove from the stove top

Add the grated cheese and mix together until well mixed

Transfer into serving plates and top off with finely grated lemon zest, serve at once

These Spinach and Manchego Stuffed Shells are loaded with flavors, easy to make and made with the simplest ingredients. Serve them next to a garden salad, a crunchy baguette and a bottle of Spanish wine for an incredible Mediterranean meal.

Serves 8

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INGREDIENTS
12 oz jumbo pasta shells
2 tbsp extra virgin olive oil
1 small onion
7 cloves garlic
1 carrot
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 tsp sweet smoked Spanish paprika
2 tsp dried oregano
1 tsp dried thyme
15 oz ricotta cheese
1/2 lbs shredded Manchego cheese
1 egg
10 oz bagged spinach
2 tbsp finely grated mozzarella cheese
handful fresh parsley
pinch sea salt
dash black pepper
dash white sugar

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

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the onion finely chopped, the carrot (peeled) finely chopped and 6 cloves garlic roughly chopped, mix together, after 4 minutes add in the paprika, oregano and thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes, season with sea salt, black pepper and white sugar, mix together, then lower to a low heat and simmer

Once the water comes to a boil in the stock pot, add in the jumbo pasta shells, cook until al dente (check package instructions), then drain into a colander, shake off any excess water and transfer the shells into a baking tray, all in a single layer

Add the ricotta cheese into a food processor, along with the shredded Manchego cheese, 1 clove garlic and the egg, pulse until well mixed, then add in the spinach, in batches and pulse, once all the spinach has been incorporated, season with sea salt & black pepper, pulse once last time

Stuff the mixture into the pasta shells, about 2 spoonfuls per shell

After simmering the tomato sauce for 20 minutes and it has thickened up, remove from the heat, transfer into a casserole dish, place the stuffed shells over the tomato sauce, all in a single layer, cover with foil paper and add into a preheated oven, bake only option (bottom heat) 375 F

After 25 to 30 minutes remove from the oven, sprinkle with the grated mozzarella cheese and finely chopped parsley