Chunky Marinara Sauce

Rustic Italian-Style Chunky Tomato Marinara

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

2 cans (28 oz each) whole peeled tomatoes, crushed by hand

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 teaspoon sugar

Salt and freshly ground black pepper, to taste

1/4 cup fresh basil leaves, chopped

1 tablespoon tomato paste (optional, for deeper flavor)

Directions:

Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add garlic and cook for 1 minute until fragrant, stirring frequently.

Pour in the crushed tomatoes along with their juices.

Stir in dried oregano, dried basil, red pepper flakes (if using), sugar, and tomato paste. Season with salt and pepper.

Bring the sauce to a simmer, then reduce heat to low and let it cook uncovered for 30–40 minutes, stirring occasionally, until thickened and chunky.

Stir in fresh basil leaves just before serving for a bright, fresh flavor.

Serve with pasta, meatballs, or as a dipping sauce for breadsticks.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 120 kcal per serving (1/2 cup) | Servings: 6 servings

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Whip up this rustic Chunky Marinara Sauce that’s bursting with fresh herbs and tomato goodness. Perfect for your favorite pasta night!

SUPERSONIC FIERY PEPPERONI & CHEESE OVERKILL

Ingredients:
200 g spicy pepperoni
1/2 cup mozzarella
1/2 cup pepper jack
1/4 cup cheddar
1 tbsp chili flakes
1/2 cup spicy pizza sauce
1 roll pizza dough

Instructions:
1⃣ Press dough into deep dish pan, spread spicy sauce.
2⃣ Add all cheeses, layer with fiery pepperoni.
3⃣ Sprinkle chili flakes on top and bake at 425°F (220°C) for 25 min.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Chicken and Broccoli Alfredo Pasta

Creamy Chicken and Broccoli Alfredo Fettuccine

Ingredients:

12 oz fettuccine pasta

2 cups broccoli florets

2 boneless, skinless chicken breasts, cut into bite-sized pieces

3 tablespoons olive oil, divided

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup whole milk

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

1/4 teaspoon crushed red pepper flakes (optional)

Fresh parsley, chopped, for garnish

Directions:

Cook the fettuccine according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli, reserving 1/2 cup pasta water.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.

In the same skillet, add remaining 1 tablespoon olive oil and butter. Add minced garlic and sauté for 1 minute until fragrant.

Pour in heavy cream and milk, bringing to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens slightly, about 3-5 minutes.

Return chicken to the skillet along with cooked pasta and broccoli. Toss to coat everything in the Alfredo sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.

Season with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 520 kcal per serving | Servings: 4 servings

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Creamy, cheesy, and packed with tender chicken and fresh broccoli—this Chicken and Broccoli Alfredo Pasta is a weeknight winner!

Roasted Garlic and Zucchini Pasta

Creamy Roasted Garlic and Tender Zucchini Pasta Delight

Ingredients:

12 oz spaghetti or your favorite pasta

3 medium zucchinis, sliced into half-moons

1 whole bulb of garlic

3 tablespoons olive oil, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Juice of half a lemon

Directions:

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.

While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes.

Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste.

Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using.

Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste.

Garnish with fresh basil and extra Parmesan before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 380 kcal per serving | Servings: 4 servings

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Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Grilled Salmon & Shrimp Fettuccine Alfredo

This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.

Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes

Ingredients:
Grilled Salmon & Shrimp:

2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:

½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):

Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:

Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:

Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:

In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:

Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.