A few recipes for those who say, “I can only cook fried eggs and boil dumplings.” Here’s the laziest pasta in the world — and an easy chicken wings recipe. For the pasta, you can buy everything ready-made (including the tomato sauce) or try making passata yourself.
Tuna Pasta
Ingredients:
- 200 g pasta (choose a shape that holds sauce well: penne, fusilli, etc.)
- 200 g tomato sauce for pasta (store-bought or homemade passata)
- 1 can tuna in its own juice (or in oil)
- olive oil
- a few garlic cloves
- salt and pepper
- favorite herbs
Bring water to a boil for the pasta. Once boiling, salt it and cook the pasta for one minute less than indicated on the package. Meanwhile, prepare the sauce.
In a heated pan, add a little olive oil. Finely chop the garlic and toss it in. Lightly fry until aromatic and slightly pale, but do not let it brown. Open the can of tuna and add it to the pan.
Cook for 1–2 minutes, stirring, so the flavors combine. Add the passata or tomato sauce, season with salt and pepper to taste, stir, bring to a boil, cover with a lid, and turn off the heat.
Drain the pasta, mix with the sauce, and serve immediately.
Baked Chicken Wings with Potatoes
Ingredients:
- 3–4 potatoes
- 3–4 chicken wings
- olive oil
- butter
- soy sauce
- honey (optional)
- Tabasco sauce (or chili sauce, or red hot pepper)
Boil the potatoes (no need to peel young ones) in salted water until half-cooked. In a pan, melt equal parts olive oil and butter. Add a splash of soy sauce, about 10–15 drops of Tabasco, and a little honey if you like a sweet glaze. Fry the wings on both sides until golden brown. No extra salt needed — soy sauce is enough.
Remove the wings. In the same pan, you’ll have the sauce with the chicken flavor. Cut the potatoes in half and fry them lightly in this mixture.
In a baking dish, arrange the wings, place the potatoes on top so they soak up the flavor, and bake in a preheated oven at 170 °C (340 °F) for about 20 minutes.
The result: golden chicken and wonderfully aromatic potatoes. As promised — nothing complicated.
Tuna Pasta
Ingredients:
- 200 g pasta (choose a shape that holds sauce well: penne, fusilli, etc.)
- 200 g tomato sauce for pasta (store-bought or homemade passata)
- 1 can tuna in its own juice (or in oil)
- olive oil
- a few garlic cloves
- salt and pepper
- favorite herbs
Bring water to a boil for the pasta. Once boiling, salt it and cook the pasta for one minute less than indicated on the package. Meanwhile, prepare the sauce.
In a heated pan, add a little olive oil. Finely chop the garlic and toss it in. Lightly fry until aromatic and slightly pale, but do not let it brown. Open the can of tuna and add it to the pan.
Cook for 1–2 minutes, stirring, so the flavors combine. Add the passata or tomato sauce, season with salt and pepper to taste, stir, bring to a boil, cover with a lid, and turn off the heat.
Drain the pasta, mix with the sauce, and serve immediately.
Baked Chicken Wings with Potatoes
Ingredients:
- 3–4 potatoes
- 3–4 chicken wings
- olive oil
- butter
- soy sauce
- honey (optional)
- Tabasco sauce (or chili sauce, or red hot pepper)
Boil the potatoes (no need to peel young ones) in salted water until half-cooked. In a pan, melt equal parts olive oil and butter. Add a splash of soy sauce, about 10–15 drops of Tabasco, and a little honey if you like a sweet glaze. Fry the wings on both sides until golden brown. No extra salt needed — soy sauce is enough.
Remove the wings. In the same pan, you’ll have the sauce with the chicken flavor. Cut the potatoes in half and fry them lightly in this mixture.
In a baking dish, arrange the wings, place the potatoes on top so they soak up the flavor, and bake in a preheated oven at 170 °C (340 °F) for about 20 minutes.
The result: golden chicken and wonderfully aromatic potatoes. As promised — nothing complicated.
