Servings: 4

Ingredients:

1 7-ounce can tuna in oil, crumbled
1 clove garlic, chopped
2 tablespoons parsley, chopped
1 egg, beaten
2 tablespoons butter
1/2 cup heavy cream
salt and pepper, to taste

Combine all ingredients except the tuna in a food processor. Process into a paste. Scoop it into a small pan; add the tuna and cook for 2 minutes over very low heat.
Toss with hot pasta and serve.

Variation Ideas:
-You can process the tuna with other the ingredients to make a smooth sauce.
-You can mix all of the ingredients by hand to get a chunkier texture.
-Garnish with 1 tablespoon of capers

Servings: 4

Ingredients:

1/2 cup olive oil
2 cloves garlic, sliced thin
2 cups diced or canned crushed tomatoes
2 onions, chopped
4 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried basil
a pinch of nutmeg
a pinch of cayenne pepper
a pinch of sugar
salt and pepper, to taste

Heat the oil in a saucepan, and sauté the onion on very low heat for 10 minutes or until lightly browned. Add the garlic and sauté for 1 minute. Add the rest of the ingredients; simmer for 10 more minutes or until the oil floats free on top of the tomatoes.

Variation Ideas:
-Omit basil; use parsley instead.

-Add a pinch of oregano.

-Coarsely chop 3 bacon strips and cook in a non-stick pan in their own fat until almost crisp Remove the bacon and set aside. sauté the onion in the bacon fat over low heat for 10 minutes or until lightly browned. Add the rest of the ingredients, including the bacon, and follow the rest of the recipe.

-Chop 1 stalk of celery and sauté with the onion.

-Add 2/3 cup red wine with the tomatoes and simmer for 20 minutes.

-Add 1 tablespoon of sun-dried tomato paste with the tomatoes.

-Coarsely chop 2 Italian sausages and fry in the ¼ cup olive oil. Remove the sausages and set aside; sauté the onion in the same pan over low heat for 10 minutes or until lightly browned. Add the rest of the ingredients including the sausages and 2/3 cup red wine; simmer for 20 minutes.

-Sauté ½ pound ground beef or chicken in ¼ cup olive oil. Remove the meat and set aside. sauté the onion over very low heat for 10 minutes or until lightly browned. Add the rest of the ingredients including the meat and 2/3 cup red wine; simmer for 20 minutes.

-Add 1 1/2 cups of a combination of broccoli florets and sliced carrots, both blanched with the garlic.

-Sauté 2 chopped medium eggplants in oil. Remove the eggplants and set aside; sauté the onion over very low heat for 10 minutes or until lightly browned. Add the rest of the ingredients including the eggplant; simmer for 10 minutes.

-Add 2/3 cup heavy cream with the tomatoes.

-Add ½ tablespoon balsamic vinegar into the sauce right before serving.

Servings: 4
2 red bell peppers, sliced thin
2 green bell peppers, sliced thin
2 small onions, sliced thin
1/2 cup black and green olives, pitted
1 teaspoon soy sauce
1 teaspoon fresh ginger, minced
4 basil leaves, chopped
chili sauce, to taste
1 tablespoon oil

In a wok, heat the oil for a few seconds. Stir-fry the ginger in the oil for 10 seconds.
Add the onion and stir-fry for 1 minute.
Add peppers and stir-fry for 4 minutes.
Add basil, soy sauce and olives and cook for 1 more minute.
Mix with chili sauce and serve immediately.

Servings: 4
Very uncommon but extremely tasty. The sauce is so creamy, and so different!

Ingredients:

12 ounces wide egg noodles, cooked and warm
3 tablespoons tahini
1 cup plain yogurt
2 large red bell peppers, sliced thin
4 cloves garlic, crushed
1 lemon juice
1/4 cup olive oil
salt and pepper, to taste

Combine tahini, lemon juice, garlic, and yogurt. Mix well. In a small pan, sauté the garlic in oil for 10 seconds. Add the peppers and sauté for 3 more minutes. Turn off the heat and add the tahini mixture to the pan. Add salt and pepper and pour over the pasta. Serve immediately.

Servings: 4
If you have never smelled truffle oil and are convinced that nothing can surprise your senses anymore, you’ll be overjoyed with this experience!

Ingredients:

2 cups mixed mushrooms, sliced.1/2 onion, sliced
1 clove garlic, minced
1 tablespoon butter
1 cup red wine
1 cup vegetable broth
1 teaspoon thyme
1 tablespoon truffle oil
4 cups spinach, sliced very thin

Sauté onion and garlic in oil until onion becomes transparent.
Add mushrooms and sauté until the liquid that will leak out from the mushrooms has evaporated.
Add red wine and vegetable broth and cook for 20 minutes.
Add thyme and spinach and cook until the spinach is wilted.
Drizzle with truffle oil and serve.

Serve over pasta or with crusty bread.