Pasta With A Sauce Of Tomato And Homemade Tonno Sottolio Food

PASTA AL TONNO

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

PASTA AL TONNO (PASTA WITH TOMATOES AND TUNA) RECIPE

Steps:

• In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.
• Add tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.
• Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
• Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat, add parsley, and stir to combine. Season with salt to taste. Serve immediately.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

PASTA WITH A SAUCE OF TOMATO AND HOMEMADE TONNO SOTT'OLIO

Steps:

• Lift a few chunks of tuna from the oil and hold them over a bowl (don't wipe or drain them-drips of oil are fine). With your fingers, break the chunks into flaky bits, 3/4 inch wide or so, to get 4 cups total.
• Meanwhile, bring a pot of salted water to a boil, and start cooking your pasta shortly after you've started the sauce.
• Pour 1/3 cup of the marinating oil into a 14-inch skillet, scatter in the onion, and set over medium-high heat. Sprinkle with 1/4 teaspoon salt, and cook, stirring, for 1 1/2 minutes or so, until the onion is sizzling. Clear one side of the skillet and drop in the capers, more or less according to taste, and stir to toast them in the hot spot for 1 1/2 minutes, then stir and cook with the onion for another minute.
• Drop in the flaked tuna and cook, still over medium-high heat, for 2 minutes, stirring occasionally. Sprinkle on another 1/4 teaspoon salt and the oregano. Let the tuna caramelize lightly but not darken. (If the pan seems very dry, add another tablespoon or two of oil.) Drop peperoncino, to taste, into a hot spot, and toast for a minute, then stir in with the other ingredients.
• Pour the crushed tomatoes and juices into the pan; slosh the tomato container with a cup or so of boiling pasta water and pour that in too. Now stir in 2 more tablespoons of tuna-marinating oil, and bring the sauce to an active bubbling boil.
• Cook for 10 minutes or more, at the same time as the pasta. Lift the pasta from the pot while it is still slightly undercooked, and drop it into the skillet of simmering sauce. Toss and cook pasta and sauce together until the pasta is fully cooked and the sauce coats it well and is not soupy. Remove from the heat, and toss pasta with the parsley; drizzle over another tablespoon or two of tuna-marinating oil, and toss again.
• Serve immediately in warm bowls.

FRESH TOMATO PASTA SAUCE

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

BASIC TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and carrots; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., Add tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender, 45-50 minutes, stirring occasionally. Serve with pasta.