U.S. White Beans pasta

Don't you know that healthy food isn’t rocket science?

Spaghetti Cream salmon

Pasta is very easy to make, you don't need to prepare anything much ^^, and the cooking time is quite short too. 

Spaghetti carbonara: easy comfort food

 This is one of my niece's favourite (actually everything with cheese in the ingredient list is OK, for her, haha).

Macaroni and Broccoli gratin

My niece love cheese, and I think many children (and many adults) love it too. Esp. me, haha I want to add it into any recipe if I could. 

Cauliflower, pasta and cheese bake

Easy one dish meal is great ^^, esp. when I can't find enough space, haha.

Spaghetti with Pesto Sauce: Today's quick and delicious lunch

 After I told my brother a long time ago that I want him to grow sweet basil for me, finally I got it in my backyard ^^.

Happy Cooking with LG SolarDom: Spaghetti meat sauce

Baking and cooking always make me happy, I love to try new recipes and new method for cooking too.

Super Creamy and Comfy Courgette Carbonara

I can't remember the first time that I ate Creamy spaghetti Carbonara, well, it must be a long time ago, ^^. I don't know the time, but one thing that I'm sure, I like the taste of it.

Fusilli with tuna, capers and parsley

Ok, I’m a bit tried lately, maybe I had too much of dessert, haha. So, I really long for the real meal, real dish that will brighten me up and doesn’t weight me down. In fact my family likes to eat pasta but the hearty dish is too much for me, I want a light and low fat version of my pasta. This dish is like the answer, with a bit spicy and tangy taste. The best point is the ingredients are simple; you don’t have to travel far away than your cupboard and a refrigerator to get them. After that all you have the ingredients next thing you do is mixing them, what a good dish to make when you don’t want to do anything.

Fusilli with tuna, capers and parsley

Sevres 4

425 g (15 oz)	tinned tuna in springwater, drained
2 tablespoons	olive oil
2	garlic cloves, finely chopped
2	small red chillies, finely chopped
3 tablespoons	capers, rinsed and squeezed dry
15 g (3/4 oz)	chopped flat-leaf (Italian) parsley
3 tablespoons	lemon juice
375 g (13 oz)	fusilli
125 ml (4 fl/½ oz cup)	chicken stock

Put the tuna in a bowl and flake lightly with a fork. Combine the oil, garlic, chilli, capers, parsley and lemon juice in a small bowl. Pour the mixture over the tuna and mix. Season.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Toss the tuna mixture through the pasta, adding enough of the hot chicken stock to make it moist.

Serves warm.