Mediterranean Tuna Capellini Food

MEDITERRANEAN TUNA CAPELLINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
• Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

MEDITERRANEAN TUNA CAPELLINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
• Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

TUSCAN STYLE CAPELLINI WITH CLAMS AND GARLIC

Steps:

• Scrub clams under cold running water, discard any that do not close when tapped.
• In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.
• Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open).
• Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.
• Pour clam mixture over hot pasta and toss with parsley.
• Season with salt and pepper to taste.

MEDITERRANEAN TUNA CAPELLINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
• Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

MEDITERRANEAN TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil 2 eight inch square baking dishes or other shallow dishes. Boil noodles according to directions, drain and return to pot.
• In a dutch oven, heat oil over medium heat. Add peppers and season with salt and pepper to taste. Cook until tender. Add the flour and cook for 1 minute while stirring. Gradually add the milk, stirring till smooth. Cook till it comes to a simmer.
• Remove from heat and add to noodles in pot along with the tuna, artichoke hearts, half the cheese and onion/scallion. Toss well. Divide between baking dishes or one large dish. Sprinkle with rest of parmesan and bake till golden and bubbling. Around 20 minutes.