Tuna Linguine


First try to cook this simple yet healthy dish, the tuna linguine in white sauce and came out very tasty, my youngest son loved it. We always have spaghetti in red sauce, so this one is worth a try, check it out!


  • 400 grams linguine, cook as per package direction but keep it al dente.
  • 420 gms. century tuna flakes in oil (you can use the regular or spicy)
  • 1 onion minced
  • garlic chopped
  • vegetable oil or butter for sauteing
  • salt and pepper to taste
  • 1 tsp chopped celery
  • 1 cup all purpose cream
  • 1/3 cup shredded cheese

Cooking Direction:

  1. Saute garlic, lightly brown and onion until translucent
  2. Add tuna and all purpose cream, simmer a bit, add 1/2 cup of water if needed
  3. then add celery, season with salt and pepper
  4. toss in the pasta and topped with shredded cheese.




Spaghetti with meatballs

My home-cooked spaghetti with meatballs as requested by my son, he wants to order in Jollibee but since I have stocks in the pantry, no need to buy as it’s cheaper to cook and we can all eat as much as we want, up to sawa. lol..

The meatballs ingredients are:

  • 1/4 ground pork
  • 1 cup flour
  • salt and pepper to taste
  • 1 chopped onion
  • 1 egg – beaten

Combine all the ingredients and get 2 tbsp of the mixture and form into ball, deep fry until cooked, set aside.


  • 450 grms pack pasta (cook as per instructions on the package, keep it al dente)
  • 1 can spaghetti sauce
  • garlic
  • chopped onion
  • cheese (grated)
  • 2-3 pieces reg. hotdog (either sliced or chopped into small pieces)
  • salt and pepper to taste

Saute garlic and onion in butter until onion is translucent then add hotdogs. Pour spaghetti sauce, meat balls and continue simmering in low heat. Season with salt and pepper, then add grated cheese for creamy flavor. Pour spaghetti sauce into the pasta then add more grated cheese if like.

There, we had a nice full lunch of pasta couple with toasted garlic bread and iced tea which is not very often while having conversation about dave smith tempest electronic instruments.


Garlic, Prawns and Basil Fettuccine

Happy New Year!!! It’s been a while since I posted another recipe here. The holiday season was such a very busy month, I didn’t have much time and energy to sit down and write new recipes. But now I promised myself to be more productive and erase all the negativity that we witness or experienced of the past year,

To start the year right, I’m sharing this new pasta recipe, cooked by Chef Michel of Blackboard resto during the launching of Doña Elena – Al Dente Pasta.

Fettuccine        Ingredients:

  •  50g Doña Elena Al Dente Fettuccine, cooked according to package instructions
  • 150g fresh prawns
  • 10 pcs fresh basil leaves
  • 5 cloves garlic, chopped
  • Doña Elena extra virgin oil
  • salt , cracked black pepper & chili flakes to taste

Cooking instructions:

  1.  Heat pan with olive oil and saute the garlic until golden brown
  2. Add prawns and saute until it change its color or for about 2 minutes only, don’t overcook.
  3. When pasta is cooked, strain immediately to remove excess water and add with prawns and garlic. Gently toss and add basil leaves.
  4. Add chili flakes if desired
  5. Drizzle with Doña Elena extra virgin oil and sprinkle with cracked pepper.


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