BUCATINI WITH TUNA, OLIVES, AND TOMATOES
Steps:
- Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
- Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
- Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.
GENNARO'S SIMPLE TUNA BUCATINI
Anchovies and tomatoes are a match made in heaven in this summery pasta dish - with tuna and a zesty hit of lemon thrown in, you will love it!
Provided by Jamie Oliver
Categories Pasta Recipes Italian Tuna Tomato Pasta & risotto
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
- Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.
Nutrition Facts : Calories 734 calories, Fat 32.6 g fat, SaturatedFat 5 g saturated fat, Protein 37.5 g protein, Carbohydrate 76.9 g carbohydrate, Sugar 4.7 g sugar, Sodium 2 g salt, Fiber 4.3 g fibre
SICILIAN BUCATINI WITH SARDINES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
- Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
- Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
- Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.
Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams
BUCATINI WITH CLAMS AND SCALLOPS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams
BUCATINI
Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.
Provided by Kumquat the Cats fr
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
- Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
- Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
- Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
- Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
- Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.
Nutrition Facts : Calories 379.7, Fat 5.4, SaturatedFat 0.8, Sodium 399.7, Carbohydrate 69.7, Fiber 4.5, Sugar 2, Protein 12.6
BUCATINI WITH TUNA
Bucatini is tossed with dense chunks of tuna poached in olive oil in this recipe from Barbuto in New York. Lynn McNeely, a sous-chef at the restaurant in 2005, bolstered the flavor with black olives, capers and chile flakes, and added complexity to the texture with chickpeas and a shower of bread crumbs.
Provided by Florence Fabricant
Categories easy, lunch, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente.
- Meanwhile, heat 2 tablespoons oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat.
- Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 469 milligrams, Sugar 3 grams, TransFat 0 grams
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