Avocado Tuna Quick & Easy Pasta

This is one of my favourite quick and easy pastas to make. Quick because the ingredients are all raw, nothing needs to be cooked except the pasta and the result is delicious. This is the trick with pasta- it's a base for anything, so you can literally add anything to pasta. Remember though, the base to a good pasta, no matter what your sauce is, is that the pasta must be al dente. Don't overcook pasta, it is a sin to Italians, and it will not have the best flavour if you overcook it...also add salt to the water of the pasta, this is how the pasta takes on flavour...it doesn't matter how much flavour is in your sauce if you don't add salt to the water your pasta will still taste bland.

This recipe was born out of necessity, the way that most of my recipes are born...in college my roommate used to tell me to make a miracle meal...I used to ask "why miracle?"...she said "well we have nothing in the house and you still manage to make the best pasta" (I guess I'll give myself the credit for being resourceful)...so one time we were all hungry and literally all we had to work with was pasta, some vine tomatoes, shallots, Danish feta, tuna and parmiggiano (of course I'm italian so I always have parmiggiano)...
I literally made a pasta with what I had and it was delicious...I wouldn't normally add avocado to pasta, as in Italy no one would traditionally put that in...but I'm half Aussie now and in Australia they put avocado on everything, so I went for it...and guess what, it tastes great on pasta...

so here is what you need..

Ingredients:

200g of 'Barilla' fusilli

1 medium can of tuna (I like the chilli flavoured one)
1/2 an avocado
1 whole large vine tomato
1 shallot
1/2 a block of Danish feta - 50g (or to taste)
1 tablespoon of basil from 'Gourmet Garden' (also add fresh basil if you have any)
1 tablespoon of garlic from 'Gourmet Garden'
4 olives (I used Sicilian ones, they are green, that were pre-marinated in oil)
Parmiggiano (amount should be to your taste)
1 dash of garlic salt (small amount)
Olive oil
Pepper

Chop the tomatoes, shallots, avocado and olives. Add the can of tuna, I like the oil of the chilli one but if you don't then drain it; just make sure to add olive oil again because the tuna can make it dry. Then add the Danish feta, I like to crumble it with my hands.
Place all the remaining ingredients in a bowl, mix and taste. If you think it needs anything more go ahead and add to your liking...also feel free to remove any ingredient you don't like...

Boil the pasta...like I always say, and I'm not advertising here, but my 'Barilla' fusilli always does wonders for me; but please use any brand you like and check the cooking time on the box...you don't want mushy pasta...

Once the pasta is ready- drain it, mix in the ingredients, add a sprinkle of parmiggiano and serve...MANGIA!!!

(sorry for the messy pic, quick and easy isn't always the neatest)

Hope you enjoy...

One last thing I wanted to say is that the scope of my blog is not to be a culinary pioneer but on the other hand, to remind other homemakers and mom's that it doesn't have to take long to make something yummy and healthy...nor do we have to look further than what is already in our refrigerators...and yes for those who are confused about pasta, it is healthy unless you eat 4 servings. For good measure know that a serving of pasta shouldn't be more than 100g, that is what I serve my big man...for myself I serve 60g to 80g...most of the calories are hidden in the sauce...

Please, if you come up with a quick and easy pasta recipies share it with me, I'll be more than happy to post it...
XXXX

Cauliflower and Broccoli Ricotta Bake

Ingredients:

2 heads of cauliflower

2 heads of broccoli

Ricotta cheese

Finely minced garlic - either fresh or garlic paste from 'Gourmet Garden'

Basil - fresh or basil herb from 'Gourmet Garden'

Garlic salt

30 grams of tasty cheese or white cheddar/ parmiggiano

Bread crumbs

Pine  nuts

Pepper

Boil the cauliflower and broccoli, adding salt to the water.

Mash the cauliflower and broccoli and get rid of any excess water.

In a bowl that is oven safe, mix the broccoli and the cauliflower and toss 1 tub of ricotta into the mix along with the garlic, garlic salt, basil herbs, etc., plus your tasty cheese or parmiggiano...make sure the top of the mixture is spread evenly...

On the top add a layer of grated tasty cheese or parmiggiano or both…sprinkle a little bit of the bread crumbs all over, evenly…also add some pine nuts (about a table spoon)…

Place it in the over for max 20 minutes at 180 degrees...when you notice the top to be a nice golden colour and your cheeses have all melted it is ready.

This has been the best way to get the children to eat the scary cauliflower. It is a nice side to steak and chicken and if you are a vegetarian it can be a full meal. I hope you like this recipe and please feel free to use the same concept and add other vegetables that you love...