Pasta With Tuna Artichoke Hearts And Kalamata Olives Food

SPACCATELLE PASTA WITH TUNA, ARTICHOKES, OLIVES, AND CAPERS

Steps:

• In a 12-inch skillet, heat the olive oil over medium heat. Then add the garlic and sauté, stirring continuously, for 1 minute.
• Add the cherry tomatoes, tomato paste, and artichoke hearts and cook for 5 minutes.
• Add the olives and capers and cook for an additional 2 minutes, stirring occasionally.
• Break the tuna into the sauce to incorporate. Adjust the salt and pepper to taste. Cook for one minute, turn off the heat, cover and set aside.
• Bring a large pot of salted water to a boil and cook the pasta until al dente.
• Drain the pasta and reserve 1/2 cup of cooking water. Transfer the pasta to the skillet and toss it in the sauce to incorporate. Add some pasta water if necessary to achieve desired consistency. Finish by adding the parsley leaves and serve hot.

TUNA PASTA WITH OLIVES & ARTICHOKES

Steps:

• Preheat grill to medium-high. Put a large pot of water on to boil.
• Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
• Meanwhile, cook pasta according to package directions. Drain.
• Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

TUNA & ARTICHOKE PASTA SALAD

Steps:

• Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
• In a separate bowl, combine tuna, olives, artickokes and parsley.
• Gently stir in cooked pasta, drizzle with dressing and toss.
• Add salt and pepper and chill briefly if desired.
• Divide into 2 bowls and enjoy!

PASTA WITH TUNA, ARTICHOKE HEARTS AND KALAMATA OLIVES RECIPE

Steps:

• Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta. Immediately give it a stir and cook until al dente. Be sure to save some a half or cup of the pasta water before draining.I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
• While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic gives off that incredible fragrance, add the artichoke hearts and olives. Let this cook for a couple of minutes to heat.
• While the sauce is heating up, the artichoke hearts and tuna will break up into smaller pieces. No problem.
• Here's where you may want to add some of the pasta water if you think the sauce is too thick. It helps thin out the sauce just a little so it would be easier to cover the penne.
• Add the tuna with the rest of the tuna oil and use a fork to break up the large chunks. Cook for a few minutes until the tuna is warmed through.
• Taste the sauce and adjust the seasonings with salt and pepper.
• Once the pasta is done, drain it and add it to the sauce. I also like to drizzle a little good quality extra virgin olive oil for another layer of flavor.
• Stir to combine well, plate it and serve. If you to give it a little pop, serve it with some hot pepper flakes to spice it up.

ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS

Steps:

• In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
• Preparation time: 10 minutes; cooking time: 15 minutes

RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES

Steps:

• Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
• In the mean time.
• Heat oil in a large nonstick skillet over medium high heat.
• Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
• Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
• Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
• Top with remaining 1/4 cup cheese, if desired and parsley.
• Serve immediately.

ARTICHOKE AND RIPE OLIVE TUNA SALAD

Steps:

• Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
• Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!

ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)

Steps:

• Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
• Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
• Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.