Penne With Pancetta Tuna And White Wine Food

PENNE WITH TUNA AND WILTED ROMAINE

Steps:

• Preheat the oven to 350 degrees F with a rack set on the middle shelf.
• Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
• Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
• Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
• While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
• Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
• Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
• To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.

PENNE WITH SPICED TUNA SAUCE

Steps:

• Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

PENNE WITH PANCETTA AND ASPARAGUS

Steps:

• Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet.
• Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.
• Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
• Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

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 PANCETTA, TUNA, AND WHITE WINE

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
• Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
• Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
• Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.

PENNE WITH PUMPKIN, CRISPY PANCETTA, SAGE AND PARMESAN

Steps:

• Bring a large pan of salted water to the boil.
• Meanwhile, heat a heavy-based saucepan, add one tablespoon of the olive oil and then add the pancetta. Cook until the pancetta starts to change colour. Then add the remaining olive oil and the onions. Cook until the onion start to soften and the pancetta begins to crisp.
• Next add 1oz of the butter to the saucepan. Add the pumpkin and sage, then mix really well. Season with a little sea salt and plenty of freshly ground pepper. Cover and cook for 4-6 minutes, stirring now and then.
• Meanwhile, add the penne to the boiling water and cook according to the packet instructions, keeping the pasta al dente.
• Add the remaining butter and the parsley to the pumpkin and cook for a further 1-2 minutes. The pumpkin should be soft but not completely falling apart.
• Drain the pasta and add to the pumpkin. Stir in half of the Parmesan, then check the seasoning. Divide between four warmed pasta bowls. Finish each bowl with a sprinkling of Parmesan and eat straight away.

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 PANCETTA, TUNA, AND WHITE WINE

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
• Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
• Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
• Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.