FARFALLE WITH TUNA, TOMATOES AND OLIVES
Categories Fish Olive Pasta Tomato Vegetable Sauté Picnic Quick & Easy Oscars Dinner Seafood Fall Spring Summer Winter Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
- Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
FARFALLE WITH TUNA IN A BASIL LEMON DRESSING
This is the quickest summer dinner we all love. The possibilities are endless as far as playing with it. I've added, at various times, roasted red peppers, capers, peas and toasted pignoli for some crunch. I first had this at a little deli in Los Gatos that has long since closed, but found something similar on Epicurious and adapted it a bit. This is a life saver when you're tired!
Provided by DeeCooks
Categories Tuna
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water.
- Mince garlic.
- Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
- Shred basil into thin strips.
- Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
- Drain pasta well and add to bowl. Toss well.
- If pasta seems dry, add either a little pasta cooking water or more olive oil.
- Serve warm, or room temperature.
Nutrition Facts : Calories 806, Fat 31.7, SaturatedFat 4.8, Cholesterol 37.5, Sodium 348.8, Carbohydrate 95, Fiber 7.3, Sugar 4, Protein 37.6
BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS
This was on a couple of Italian Cooking and Living websites and I took some from each and I made this. It was really great and a wonderful change from the usual.
Provided by Manami
Categories Tuna
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
- Cook until al dente, about 6 minutes.
- Drain and place in large bowl.
- Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
- Toss well.
- Add tuna crumbled with a fork.
- Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
- Toss and garnish with fresh parsley.
- Serve and enjoy!
Nutrition Facts : Calories 543.6, Fat 15, SaturatedFat 2.7, Cholesterol 84.7, Sodium 424.3, Carbohydrate 77, Fiber 12.7, Sugar 5, Protein 29.1
BUFFET FARFALLE WITH TUNA AND TOMATOES
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil. Set aside.
- Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat. Add the parsley, capers and olives. Pour over the farfalle and fold in.
- Drain the tuna, reserving the oil. Flake the tuna and fold it into the farfalle mixture. Add the vinegar, fold again, then season to taste with salt and pepper. Add as much of the oil from the tuna as desired. Serve at room temperature.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams
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