Sicilian Tuna & Basil Pizza
Sun-Dried Tomato & Walnut Pesto
Pasta Puttanesca
Mixed Greens, Cherry Tomato & Pine Nut Salad
Provencal Apple & Walnut Pie


Sicilian Tuna & Basil Pizza

This satisfying pizza originates from the Italian island of Sicily, where
fish such as tuna are a traditional staple.

(2 Serves)

1/2 clove garlic - minced (crushed)
4 tablespoons chopped canned tomatoes
1 tablespoon tomato paste
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 store-bought pre-baked pizza crust (about 12-inches in diameter and
preferably thin crust). Alternatively use a large whole grain pita bread
as the crust.
5 large fresh basil leaves - roughly torn
1/2 green pepper (capsicum) - finely sliced
6 oz (180g) canned light meat tuna in olive oil - drained and broken into
small chunks
2 1/2 oz (75g) mozzarella cheese - cut into small cubes

Preheat the oven to 230 C/450 F. Mix together the garlic, tomatoes, tomato
paste, olive oil, salt and pepper. Spread a thin layer evenly over the
pizza crust. Arrange the basil, green pepper and tuna evenly over the
pizza crust. Place the cubed cheese evenly on top. Place the pizza
directly on the oven rack and cook for 12 minutes. Cut into 6 slices to
serve.


Sun-Dried Tomato & Walnut Pesto

A deliciously different pesto made with walnuts and richly-flavored
sun-dried tomatoes. You can use this pesto as a dip or spread, you can
stir it into soups to add richness and flavor, and of course you can serve
it with pasta.

(1 cup)

1 large clove garlic - roughly chopped
1 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/3 cup walnuts
2 tablespoons water
6 sun-dried tomatoes - roughly chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

PLACE all the ingredients, except the olive oil, in a food processor.
WHILE you process, slowly pour the olive oil into the mix until all the
ingredients turn into a smooth paste (you may have to scrape the sides
occasionally).

Variations: Pine nuts, pistachio nuts, macadamias, almonds or cashews can
be substituted for the walnuts.


Pasta Puttanesca

Also known as "whore's pasta," the name of this robust pasta dish
originated in Naples after the local women of easy virtue. All the
ingredients are just as easy to put your hands on, making this a quick and
satisfying meal!

(2 Serves)

2 tablespoons extra virgin olive oil
1 onion - finely chopped
2 cloves garlic - finely chopped
4 anchovy fillets - chopped
1 small red chili - deseeded and finely chopped
2 teaspoons capers - rinsed and drained
8 pitted black olives - quartered
14 oz (420g) canned tomatoes - chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
7 oz (200g) spaghetti

Heat the oil in a frying pan over a medium heat and cook the onion for 5
minutes, stirring occasionally. Add the garlic and anchovies and cook for
a minute, stirring to break up the anchovies. Add the chili, capers,
olives, tomatoes, salt and pepper, and bring to the boil. Reduce the heat
to medium-low and simmer, uncovered, for 10 minutes, stirring
occasionally. While the sauce is simmering, cook the pasta. Drain the
cooked pasta into a colander and put the sauce in the bottom of the pot.
Top with the hot pasta and toss together gently to combine.

Variation: To make this meal more protein-packed you can add a 6 oz (180g)
can of tuna (drained and flaked) to the sauce at the end of cooking to
heat through.


Mixed Greens, Cherry Tomato & Pine Nut Salad

The arugula (rocket) imparts a delicate peppery taste to this simple and
healthy salad.

(2 Serves)

1 1/2 cups roughly torn romaine (Cos) lettuce
1 1/2 cups arugula (rocket)
10 cherry tomatoes - halved
2 tablespoons pinenuts - toasted if desired
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 clove garlic - minced (crushed)
a pinch each of salt and freshly ground black pepper

Mix the lemon juice, olive oil, garlic, salt and pepper together in a
small bowl. Combine the romaine lettuce, arugula and cherry tomato halves
with the dressing in a salad bowl and sprinkle the pinenuts over the top.


Provencal Apple & Walnut Pie

This dessert tastes delicious served warm from the oven and topped with a
scoop of good quality vanilla ice cream.

(4 Serves)

2 egg whites
1/2 cup superfine (caster) sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup all-purpose (plain) flour
1/4 cup chopped walnuts
1 cup peeled and diced apple

Preheat the oven to 180 C/350 F and lightly grease a pie plate. BEAT the
eggs, sugar, vanilla, baking powder and cinnamon in a bowl until light and
fluffy. Mix in the flour until well blended, then stir in the walnuts and
apples. Pour the mixture into the prepared pie plate and bake for 30
minutes. Serve cut in wedges topped with a scoop of vanilla ice cream.

Variations: replace the chopped apples with other soft fruit like berries,
apricots or peaches. Use other chopped nuts like hazelnuts or almonds
instead of walnuts. This pie also tastes great served with custard.


I hope you enjoy these recipes from our collection of over 100 free
Mediterranean
and Asian recipes at http://mediterrasian.com/delicious_recipes.htm.

Trudy