Mezze Penne With Tuna Food

ITALIAN PENNE WITH TUNA

Steps:

• In a large saucepan cook pasta according to package directions; drain. Return to saucepan.
• Meanwhile, in a 10-inch skillet heat oil over medium-low. Add leeks and garlic; cook 5 to 7 minutes or until tender, stirring occasionally. Turn off heat. Add spinach; stir until slightly wilted.
• Stir spinach mixture into pasta. Stir in tuna, Italian dressing and dried tomatoes. If desired, sprinkle with cracked black pepper.

PENNE WITH TUNA IN TOMATO SAUCE

Steps:

• How to make tuna pasta with tomato and basil? I'm not a fan of fish dishes, but this one I love! The onion is optional, as it is amazing with or without. I personally love more without the onions.
• Take a smaller pot, add the olive oil, and heat it up. Add the finely chopped onion and cook until translucent.
• When that's done, add the minced garlic and the tomato puree and mix it together with salt and pepper. When it starts boiling, add the tuna chunks and the chopped fresh basil.
• Leave it to cook on low heat for about 6-8 minutes. You might need to add 40-60ml of water as well, to have enough sauce!
• While cooking the sauce, put water to boil, add some salt and cook the pasta. When your drain the pasta, mix it into the sauce before serving it! This way the pasta will soak up the tuna sauce and it will be more delicious!
• At serving, sprinkle with parmesan! This dish can be made with fresh salmon, or canned salmon as well. A great alternative to a tuna casserole recipe with penne pasta.

TUNA WITH PENNE PASTA

Steps:

• Cook pasta till al dente.
• Drain.
• Combine the rest of the ingredients in large bowl.
• Toss with cooked pasta.
• Garnish with cheese and adjust seasonings.

PENNE PASTA WITH TOMATO TUNA SAUCE

Steps:

• Heat the oil in a medium sized sauce pot over medium low heat.
• Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.
• Add in the passata (Italian strained tomatoes), dried basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce. Stir well.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce is slowly simmering, bring a large pot of water to boil.
• Salt the water and cook the pasta according to package directions.
• While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.
• When ready, drain the pasta and toss with some of the tomato sauce.
• Plate the pasta and top with more sauce and a sprinkle of basil.
• Serve while still warm.

PENNE WITH TUNA AND RED ONION

Steps:

• 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

PENNE WITH TUNA AND RED ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

PENNE WITH TUNA, BASIL, AND LEMON

Steps:

• Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
• Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

PENNE WITH A PUNCHY TUNA SAUCE

Steps:

• Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
• Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.

PENNE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
• In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
• In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
• Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.