Showing posts with label linguine. Show all posts
Showing posts with label linguine. Show all posts

Wednesday, May 31, 2017

Prawn Linguine with Fresh Cherry Tomato Sauce

I know I haven't been very good at keeping up with my blog lately and I do miss it. This is a place where I like to share the things that make me happy and it's something I really enjoy doing so I'm happy to be back here today. 

Things have been pretty hectic with work and life in general.  I've been making an effort to go for an hour long walk/jog every day after work. I've been doing pretty good with sticking with it so I'm proud of myself for that. I haven't noticed any drastic weight loss or anything but I feel stronger and have more energy so I guess that's some improvement. 

My favorite blogs to follow other than DIY/home decor blogs are weight loss blogs.  I'm fascinated by the drive and motivation that these bloggers have to push through on their weight loss journey. I'm inspired by them to live a healthier lifestyle because that kind of drive is not easy to maintain every day for an extensive period of time. At least not for me... I'm usually pretty good for a couple weeks then I slowly creep back to my old eating habits. I'm sure I'm not the only woman who struggles with this...it's just frustrating at times especially when the warmer weather comes around and I'm trying on bathing suits and shorts...ugh! 

I have tried many fad diets and low carb eating but I find that it's not in the least bit easy for me to maintain long term.  Yes, I would lose a lot of weight in a short amount of time but I would always put it back on again (...and then some...) as soon as I starting eating regularly again. I also firmly believe that moderation is key and that it's ok to have pasta every once in a while but I make sure that the condiments or dressings used are healthy and light so I opt for a fresh tomato sauce as opposed to a creamy cheese sauce for example. I'm also trying not to mix carbs and protein in one meal so I'll do rice or whole wheat bread with a salad or veggies for lunch for example and only protein and veggies for dinner. Hopefully I will maintain a steady and gradual weight loss without having to starve myself or feel deprived from the foods I love. Anyways, I'm not here to give weight loss advice I just wanted to document what I've been doing lately and it seems to be working for me (for now at least lol). 

On that note I wanted to share a delicious and light seafood pasta dish that is great for summer and won't leave you feeling weighed down when you finish eating. This is a typical Italian dish that I made for our Sunday meal a while back and instead of using ready made sauce I made my own tomato sauce from fresh cherry tomatoes.



It was just the two of us so I bought a handful (about 8) fresh prawns.  These little guys don't really have a lot of meat in them but they do have a lot of flavor so they add a delicious seafood taste to the sauce. I just rinsed them and dried them off with a paper towel and set aside. 


For the sauce I used about half a kilo a fresh cherry tomatoes cut in half.  I added them to a pot with a cut up shallot and some fresh basil leaves and let them cook for about ten minutes on low heat stirring occasionally. I didn't add any salt yet as it will be added later together with the prawns. 


Next I placed everything in the sauce maker and pressed the condiments into a small bowl. 


Keep turning until you're only left with the skin and seeds of the tomatoes. Make sure to scrape the sauce off the bottom of the press. 


Here is the fresh tomato sauce that will be used. 


Next I sauteed the prawns with one garlic clove (which I removed once it browned), about a tablespoon of olive oil and a cup of dry white wine. 


When the white wine evaporates add the sauce. I like to press the prawns down while cooking to release the juices which will add that delicious seafood flavor to the pasta. 


At this point I added salt and pepper to taste along with some chopped fresh parsley.


In a separate pot I cooked the linguine "al dente" drained the pasta and added the sauce amalgamating everything together for a few minutes on low heat. 



That's pretty much it! Now you're ready to serve...preferably in your favorite dinnerware :-)


This is about a 400 calorie dish and it will keep you full for a while. In the future I might try making this with whole wheat pasta which would probably be an even healthier alternative and I'm sure would taste just as good. 


I hope you enjoyed this recipe. 

Have a great rest of the week and I promise to be back again soon and update on my weight loss progress.

xoxo

Silvana


Shared on: 



Thursday, August 27, 2015

Spicy Tuna Linguine


I will start by saying that my Italian relatives consider this recipe an entirely elementary dish that is prepared when there is no other alternative in the kitchen. If my aunts read my blog I already know what they would say: "I can't believe she's writing about tuna pasta...out of all the delicious Italian recipes she chose tuna pasta!" Relax aunties...there will be more recipes coming, but as my first recipe on the blog I wanted to share something quick and easy that is also very tasty and nutritious!

This is a first course dish that you can make in about 15 minutes. I know a lot of people don't care for tuna because of its strong flavor but the sauce and spices really tone down the fishy taste.

In Italy there are many different variations to this recipe. Some people like to add capers, sardines or olives while others don’t add the jalapeno pepper or pecorino like I do for example but this is the version that I prefer the most because of its simplicity.

Ingredients (recipe for 2):


-          1 can of tuna packed in olive oil and drained
-          1 cup of plain tomato sauce
-          1 small shallot finely chopped (1 small onion is fine as well)
-          ½ carrot grated
-          ½ celery stick finely chopped
-          3 tablespoons of extra virgin olive oil
-          Salt to taste
-          1 small jalapeno peppe
-          200 grams of linguine pasta
-          1 tablespoon fresh parsley finely chopped
-          1 tablespoon of grated pecorino cheese  (optional)

Directions

Heat the olive oil in a skillet and add the shallot, carrot and celery stirring for about 2-3 minutes. Make sure not to burn the shallot. Add the can of tuna and stir until you see the tuna soften a bit then add the tomato sauce.


Experience the heart

Now I add the jalapeno pepper and cover setting on low-medium heat stirring occasionally.



In the mean time I bring a pot of salt water to a boil and cook the linguine al dente and drain. You can use any type of pasta. My other half prefers long pasta so I use linguine, but short pasta is just as good. I used a mix of regular linguine and seaweed linguine which sounds weird, I know, but is delicious and very good for you as well J.  I had some left over and decided to mix the two for this recipe. The cooking times were the same for both types of linguine so that wasn’t a problem.  



The sauce is almost ready. Remove the jalapeno pepper and turn off the heat.



At this point add the pecorino to the sauce if you like.  Pecorino has a tangy flavor and I think it goes very well with this recipe. I don’t add a lot just enough to add flavor. For me the tuna sauce is too plain without the pecorino. You don't have to add it but don’t knock it till you try it!



Mix the sauce with the pasta and add the parsley to decorate. Enjoy with a nice glass of white wine!