TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
- Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
- Add the tuna and cook for another minute.
- Toss in the cooked pasta.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
TUNA, CAPER & CHILLI SPAGHETTI
Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make
Provided by Anna Glover
Categories Dinner, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
- Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Nutrition Facts : Calories 409 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
- Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
- Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA
Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Pasta
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
- Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
SPAGHETTI WITH ITALIAN TUNA & CAPERS
My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.
Provided by Kozmic Blues
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
- Add crushed red pepper and garlic and saute for another minute.
- Add tomato sauce and reduce heat to low.
- Next, add capers and the cans of tuna.
- I like to drain the oil from one of the cans and leave the oil from the second.
- Break up the large pieces of tuna with a fork or wooden spoon.
- Cook pasta in boiling salted water for about 7 minutes or until al dente.
- Drain, and toss with tuna red sauce in a serving bowl.
- Sprinkle with basil or parsley and serve.
Nutrition Facts : Calories 847.2, Fat 19.9, SaturatedFat 3.1, Cholesterol 55.2, Sodium 1328.1, Carbohydrate 100.4, Fiber 6.9, Sugar 10.2, Protein 64.1
FETTUCCINE WITH TUNA, LEMON & FRIED CAPERS
Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.
Provided by Tony Rosenfeld
Categories Lunch
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil.
- Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.
- Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel-it's fine if a few capers remain in the pan.
- Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.
- Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it's just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.
- Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.
- Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.
Nutrition Facts : ServingSize 4, Calories 610 kcal, Fat 210 kcal, SaturatedFat 3.5 g, TransFat 24 g, Carbohydrate 66 g, Fiber 3 g, Protein 32 g, Cholesterol 35 mg, Sodium 860 mg, UnsaturatedFat 19.5 g
SICILIAN TUNA PASTA
Provided by Jamie Oliver
Categories Pasta Recipes Tuna Tomato Seafood
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
- Halve and add the tomatoes, then sprinkle in most of the oregano.
- Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
Nutrition Facts : Calories 411 calories, Fat 9.6 g fat, SaturatedFat 1.3 g saturated fat, Protein 24.3 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.1 g salt, Fiber 3.4 g fibre
TUNA, LEMON, AND CAPER SAUCE
Steps:
- Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
- Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
- Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.
PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA
Steps:
- In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
- Add the wine and bring to barely a simmer; cook for 1 minute.
- Add the tuna and salt to taste and sauté over low heat for 1 minute.
- Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
- Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
- Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
- Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
- Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
- Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
Steps:
- Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
- Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.
More about "pasta with tuna capers food"
LINGUINE WITH ANCHOVIES AND TUNA RECIPE - BON APPéTIT
From bonappetit.com
5/5 (8)Estimated Reading Time 2 minsServings 4
- Heat 4 Tbsp. oil in a large skillet or pot over medium. Cook anchovies and sliced garlic, stirring occasionally, until anchovies are mostly dissolved and garlic is soft (do not let it brown), 6–8 minutes. Add red pepper flakes and paprika and cook, stirring, just until fragrant, about 30 seconds. Add tomatoes, crushing with your hands as you go. Break up with a wooden spoon until no large pieces remain; bring to a simmer and cook, stirring occasionally, until reduced to a very thick sauce, 20–25 minutes. Add a splash of water to loosen; reduce heat to low and keep warm.
- Meanwhile, blanch kale in a large pot of boiling salted water just until bright green, about 10 seconds. Transfer with a slotted spoon or tongs to a bowl of ice water; let cool. Drain and squeeze kale with your hands to remove excess water; coarsely chop. Reserve pot with kale cooking liquid for cooking pasta.
- Pulse bread in a food processor until fine crumbs form. Toss breadcrumbs with remaining 1 Tbsp. oil in a medium skillet. Season with salt and gently toast over medium heat, tossing often, until golden brown and crunchy, 6–8 minutes. Finely grate remaining garlic clove over crumbs and stir to coat. Transfer to a small bowl and mix in parsley.
- Bring kale cooking liquid to a boil and cook pasta, stirring occasionally, until al dente. Using tongs, transfer to skillet with sauce and add kale and tuna. Toss to combine, adding water a few tablespoonfuls at a time to loosen as needed, until pasta is well coated. Serve pasta topped with breadcrumbs.
TUNA, ROCKET AND LEMON SPEEDY PASTA SAUCE RECIPE
From thechiappas.com
Servings 4Total Time 15 minsEstimated Reading Time 1 min
- WHEN the spaghetti is 3 minutes from being ready, add oil to a separate frying pan on a medium heat and add the zest of a whole lemon.
- CUT the lemon and squeeze all of the lemon juice into the frying pan along with 1 tablespoon of capers and the tinned tuna- break down any larger chunks with a spoon.
6 ITALIAN CANNED TUNA PASTA RECIPES. - THE PASTA PROJECT
From the-pasta-project.com
Estimated Reading Time 4 mins
ONE POT PENNE WITH TUNA, OLIVES AND CAPERS | EASY DINNER ...
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LINGUINE WITH FRESH TUNA, OLIVES AND CAPERS - FOOD AND …
From foodandwine.com
5/5 Servings 4
- Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in the center, about 6 minutes. Transfer to a plate. When cool enough to handle, cut the tuna into 1-inch pieces.
- Meanwhile, heat the remaining 1/4 cup plus 2 tablespoons of olive oil in a large, deep skillet. Add the onions, cover and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lemon zest and garlic and cook over moderately high heat, stirring, until fragrant, about 3 minutes. Add the lemon juice, olives, capers and tuna and stir until heated through, about 2 minutes. Add the linguine to the skillet and toss. Season with salt and pepper, sprinkle with the parsley and serve.
PASTA WITH TUNA, CELERY, LEMON, BASIL AND CAPERS - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Heat the oil in a large frying pan over medium-low heat, add the onion, garlic and celery and cook, stirring often, for 10 minutes, or until the vegetables have softened.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well.
- Add the lemon zest, juice, stock and capers to the pan. Tear the basil into the pan, then season to taste with sea salt and freshly ground black pepper and extra lemon juice to taste. Add the tuna and toss over medium heat for 2-3 minutes, or until heated through and the tuna has changed colour. Add the drained pasta and the parsley, toss to combine then divide among warmed bowls and serve immediately.
EASY PASTA PUTTANESCA WITH TUNA - MIA'S CUCINA
From miascucina.com
Cuisine ItalianTotal Time 30 minsCategory Entree/PastaCalories 343 per serving
- Add the oil to the skillet and let the oil just slightly heat up for 30 seconds before adding the garlic.
- Allow the garlic to saute for about 5 minutes in the warm oil. With a fork, turn the garlic pieces over and continue to let saute in the oil for another 5 minutes or until golden brown. (The purpose of this step is to infuse the oil with garlic flavor.)
LINGUINE WITH SPICY TUNA, OLIVES AND CAPERS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- Place the oil into a saucepan over a low heat. Add the anchovies and garlic and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.
- Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it will stick to the pasta.
- Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.
- Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, squeeze the lemon over. and season with cracked black pepper. Divide among four bowls to serve.
TUNA PASTA WITH CAPERS AND PARSLEY (WITH VIDEO!) - A ...
From abeautifulplate.com
4.4/5 (5)Calories 650 per servingCategory Pastas, Risottos, And Grains
- Meanwhile, preheat a large skillet (12-inches in diameter) over medium heat. Add the olive oil, garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and sauté for an additional 30 seconds. Add the white wine, increasing the heat to a simmer until reduced by half.
- Meanwhile, add the pasta to the boiling water, stirring occasionally, and boil until the noodles are shy of al dente (the pasta should have a slight bite, as they will finish cooking in the sauce).
- As the pasta cooks, add the tuna, with the packed olive oil, to the sauté pan. Break up any large tuna chunks with a spoon or fork. Reduce the heat to low and keep warm. Season to taste with salt and pepper.
TUNA PASTA WITH CAPERS AND WHITE WINE SAUCE - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 6Servings 4Cuisine AmericanCategory 30-minute Meal, Dinner
- In a large skillet, heat the olive oil over medium-high heat. Using a wooden spoon, stir in the garlic and cook for 1 minute, just until softened and fragrant. Add the capers and stir, cooking for another 1 to 2 minutes.
- Lower the heat to medium, then slowly pour in the white wine and add the lemon juice. Add 1/2 cup of the starchy pasta water and allow the sauce to reduce slightly.
- Add the pasta, breadcrumbs, and dill; coat everything well with the sauce. Add the tuna and stir to mix in, using the wooden spoon to break up any large chunks of fish. Remove from the heat, and serve with a sprinkling of more chopped dill and lemon wedges.
PASTA WITH TUNA AND CAPERS - MEALTHY.COM
From mealthy.com
4.5/5 (5)Category DinnerServings 2Total Time 30 mins
- Bring a large pot of lightly salted water to a rapid boil; boil penne pasta until al dente, 8 to 10 minutes; drain.
- Heat grapeseed oil in a saucepan over medium-low heat; add garlic and cook until golden, 1 to 2 minutes.
- Stir tomatoes and capers with the tuna, increase heat to medium, and continue cooking until tomatoes soften, 10 to 12 minutes; season with salt and pepper.
FUSILLI WITH TUNA, CAPERS, AND ALMONDS | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 30 mins
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, about 8 minutes. Drain well, reserving 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat for about 2 minutes. Add the oil and garlic and cook for 3 minutes or until the garlic is lightly browned and fragrant. Add the drained tomatoes, red pepper flakes, and salt to the pan, reduce the heat to medium, and cook, stirring often, for about 5 minutes.
- Add the capers and tuna and cook for an additional minute. Add the drained pasta, Parmigiano-Reggiano, and about 1/2 cup of the pasta water. Stir to combine. Add the parsley and almonds and toss, adding more pasta water if needed. Serve with more cheese, if desired.
PASTA WITH TUNA, CAPERS AND LEMON RECIPE - FOOD.COM
From food.com
Servings 4Total Time 45 minsCategory TunaCalories 362 per serving
- Mince together the onion, garlic and capers in a food processor or mini-chopper. The mixture should be finely chopped.
- Pour 1 tablespoon of the olive oil from a can of tuna into a large saute pan. Heat oil, stir in minced onion mixture and cook until onion softens. Add the tuna to the pan, with the oil in the can. Red pepper flakes (1/2 teaspoon) can also be added at this point if desired. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes.
- Stir in the oregano, lemon juice and salt and pepper to taste. Set aside and keep mixture warm. If making sauce in advance, transfer to a jar and refrigerate. Reheat when ready to use. This also makes a great sandwich filling.
- Cook pasta in boiling, salted water. Drain, reserve 2-3 tablespoons cooking water. Transfer pasta and water to saute pan. Raise heat to medium high and stir everything together until heated through. Sprinkle with parsley and serve.
PASTA WITH FRIED TUNA, BABY CAPERS AND LEMON JUICE
From more.ctv.ca
- Place a large saucepan of salted water over a high heat and bring to the boil. Once the water is boiling, stir in the pasta and cook for 10 minutes.
- When the pasta is cooked, drain and return to the pot with two tablespoons of reserved pasta cooking water.
- Place a frying pan over medium heat and add the tuna (in its oil), along with the sliced garlic and cook for five minutes.
- Stir in the capers and chilli flakes, and cook for another minute. Remove from heat and stir in the lemon zest and juice, one tablespoon of olive oil, and parsley. Season with freshly ground black pepper.
TUNA PASTA WITH CAPERS AND PARSLEY RECIPE | PORTOFINO
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Servings 4Includes 0g Added Sugars 0%Calories 650Total Sugars 4g
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5/5 (1)Total Time 25 minsCategory PastaCalories 424 per serving
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