Family Meal Kit

Boil 12 cups of water. Once water is boiling, add 2 tablespoons of salt.
Add the pasta in boiling water for 8 minutes.
Drain pasta with a colander, but reserve 1/2 cup of pasta water.
In a medium large pan set to medium high, 1 tbsp of EVOO, the diced vegetables, 2 tbsp of pasta water, and a pinch of salt, until warm.
Once warmed, remove pan from the heat and add the cooked pasta to the pan and stir to coat the pasta.
Add basil pesto, parmigiano cheese and 2 tbsp of reserved pasta water and stir well.
Buon Appetito!

Boil 12 cups of water. Once water is boiling, add 2 tablespoons of salt.
Add the pasta in boiling water for 3 minutes.
In a medium large pan set to medium high, add the tomato sauce, diced basil leaves 1 tbsp EVOO,1 tbsp of butter, 2 tbsp of pasta water, and a pinch of salt, until warm.
Add the cooked pasta to the pan and stir.
Pour the pasta in a dish plate
Add parmigiano.
Buon Appetito!

Season the tuna with salt, black pepper, EVOO and roll it in the bread crumb.
Warm up a non stick pan medium high and pan seared the tuna for 15 min each side until it gets gold colored.
Slice the tuna in ¼ inch thick slices.
Set it in a dish plate on a bed of arugula leaves.
Drizzle it with, fresh lemon juice, toasted pistachio, Sea salt.
Finish with EVOO.

Warm up the oven to 300 Fº.
Cut the Pagnotiello bread in half.
Warm up the chicken for 3 minutes in the oven, adding on the cheese first.
Warm up the sliced bread, open face up as two disks.
Spread on one part of the bread the sun-dried tomato cream and the basil pesto on the other part of the pagnotiello.
Set up the warmed chicken on top of half bread.
Cover it with arugula and cover with the other part of bread as a sandwich.
Cut in four wedges and serve it on a dish plate.
Garnish the dish plate with the mixed salad drizzled with lemon dressing.