TUNA PUTTANESCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
- Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
- Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
TUNA PASTA PUTTANESCA
I got this recipe from the Rachael Ray web site and it is easy and delish. Di Scharf posted something similar from Rachael Ray but the measurements and some of the ingredients are a little different. We loved this pasta and I hope you try it.
Provided by mandabears
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the penne pasta until al dente.
- In the meantime, over medium heat in a large skillet heat the olive oil.
- Add the garlic and red pepper flakes.
- Cook for 1-2 minutes.
- Add tuna and break it up with a spoon.
- Add olives and capers.and cook for another 1-2 minutes.
- Add white wine and cook down for another minute.
- Stir in diced tomatoes with their juice.
- Add the chopped parsley, lemon zest and black pepper.
- Cook for 2-3 minutes.
- Add a few ladles of the pasta cooking water to the pasta sauce.
- Drain pasta and add to the skillet.
- Toss to coat.
Nutrition Facts : Calories 770.5, Fat 21.7, SaturatedFat 3.3, Cholesterol 15.3, Sodium 1075.6, Carbohydrate 107, Fiber 16.3, Sugar 7.8, Protein 35.5
LINGUINE WITH TUNA SAUCE
An authentic Italian pasta dish perfect for a relaxed bite with friends
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
- Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.
Nutrition Facts : Calories 615 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
LINGUINE WITH NO-COOK PUTTANESCA SAUCE
a spicy puttanesca without turning on the stove.... different from the original but well worth the try
Provided by stephanie
Categories Spicy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water and cook linguine.
- Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
- Add linguine and basil to tomato mixture.
- Toss well.
- Enjoy.
Nutrition Facts : Calories 105.9, Fat 7.3, SaturatedFat 1, Sodium 492.8, Carbohydrate 9.8, Fiber 2.6, Sugar 6.6, Protein 2.2
LINGUINI WITH CANNED TUNA
This is a very nice main dish for two made with pantry ingredients. It goes together easily and the flavor is excellent. Be sure to use tuna packed in oil as it is more flavorful. I love the taste of the fennel in this. I am not sure of the source of this recipe.
Provided by Lorraine of AZ
Categories Savory
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. When boiling, cook the linguini.
- Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
- Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
- Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
TUNA PUTTANESCA AND PENNE
Loosely based on"Every Day with Rachel Ray" Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings.
Provided by Manami
Categories Tuna
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
- While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
- Add the tuna, flaking it with a wooden spoon.
- Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
- Stir in the capers and olives and heat until warmed through, 1 minute.
- Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
- Add a ladle of the pasta cooking liquid to the sauce.
- Drain the pasta, add it to the sauce and toss.
Nutrition Facts : Calories 810.2, Fat 20.6, SaturatedFat 3.2, Cholesterol 55.2, Sodium 910.1, Carbohydrate 99.6, Fiber 15.2, Sugar 5.4, Protein 57.8
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