Kyra Sedgwick isn't exactly famous for her cooking, but that makes this go-to pasta dish of hers all the more relatable.

The tuna and lemon pasta can be stored in the refrigerator for 1 day in an airtight container. Tips To make the pasta creamier, you can toss it with some mild-flavored spreadable cheese.

Tuna Pasta: 500 grams (1 pound, 2 ounces) ... With clean hands, roll the cheese into balls a bit larger than a walnut. Place them back in the bowl, or in a large sterilised glass preserving jar.

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often.

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt; drain. 2. In 12-inch nonstick skillet ...

Make your own tuna pasta salad any way you like, you rebel. For this particular pasta salad, I boiled 2½ cups of uncooked penne rigate (that is, penne with tiny ridges, good for soaking up ...

Remove the pasta directly from the water into the sauce, using tongs for a strand or a spider or strainer for a shape. Reserve about 1/2 cup pasta water. Combine the pasta and sauce, adding pasta ...