Penne With Tuna And Peas In Tomato Sauce Food

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.

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.

TUNA ALFREDO WITH PENNE PASTA

Steps:

• Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
• Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

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.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

PENNE WITH CREAMY TOMATO TUNA SAUCE

Steps:

• TOMATO SAUCE This makes approximately 3 cups. I make it ahead and freeze it in 1 cup quantities perfect for this recipe. Heat olive oil over medium heat. Add onion garlic and chiles and saute gently until onion is soft. Add tomatoes and simmer on low for about 10 minutes. Add salt and basil leaves and stir to combine. PASTA Cook penne according to package instructions for al dente. Heat oil over medium heat and add garlic, sun-dried tomatoes and olives. Cook until garlic is golden. Add tomato sauce, mix to blend well and heat through. Break tuna into chunks and add to sauce. Cook for about one minute more. Keep sauce warm. When penne is just about done, add cream to sauce and stir until it is well absorbed. Don't allow the sauce to boil at this point. Drain penne and add to sauce mixing well. Sprinkle with chopped fresh parsley before serving, if desired.

PENNE AND TUNA PASTA SALAD

Steps:

• Cook the penne according to the package instructions. Strain the water and set aside to cool, or run under cold water.
• In a large bowl mix the rest of the ingredients. Fold in the penne until the pasta is completely mixed inches.
• Enjoy!

TOMATO TUNA PASTA BAKE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
• Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
• Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with a sprinkling of parsley before serving.

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE

Steps:

• Bring a pot of water to boil for cooking the penne.
• Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
• Add wine and cook quickly to reduce by half.
• Add tomatoes and tomato paste; reduce heat and simmer gently.
• When water boils, add penne and cook according to package directions.
• Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
• When penne is cooked, drain and serve with the tuna-pea sauce.

EASY PENNE PASTA WITH TUNA & TOMATO SAUCE

Steps:

• Begin by finely mincing 2 cloves of garlic, finely dicing 1/2 onion and finely dicing 1/2 of a red bell pepper
• Fill a sauce pan with water to a little over half ways, drizzle in some extra virgin Spanish olive oil, season with sea salt and heat it with a high heat
• Heat a large non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic and mix with the oil, cook for about 4 minutes stirring occasionally, then add the diced bell pepper, continue to mix occasionally and cook for an additional 4 minutes, next add 3 cups of diced tomatoes (this equals 2 regular sized cans of diced tomatoes), season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1/2 teaspoon of dried parsley, mix everything together until well combined and lower the fire to a low heat to simmer
• Once the water begins to boil in the sauce pan add 2 cups of whole wheat penne pasta and cook to al dente, mine was exactly 9 minutes, check your package for timing, then drain the pasta and set aside
• Turn off the heat in the sauce, drain the oil from 2 tins of Spanish tuna in olive oil and add to the sauce and mix together until well incorporated, then add the cooked pasta and mix everything together until well combined
• Garnish with freshly chopped parsley and serve straight out of the pan
• Enjoy!

PENNE WITH SAUSAGE IN CREAMY TOMATO SAUCE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat; cook breaking up with a spoon until the meat is lightly browned (about 12 minutes) using a slotted spoon remove to a bowl and leave some fat in the skillet.
• Add in the onion, chili flakes, basil and oregano; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in tomato paste and stir 1 minute.
• Add in the wine and simmer for 6-8 minutes over medium-low heat, or until it almost evaporates.
• Add in the cooked sausage meat along with the crushed and chopped drained tomatoes.
• Add in 1 tablespoon salt.
• Simmer uncovered for about 1-1/2 hours over low heat, stirring with a wooden spoon occasionally.
• Season with more salt if desired and black pepper.
• Stir in the cream and heat through over low heat.
• Just before the sauce if finished cooking, cook the pasta in boiling salted water until just al dente (do not rinse the pasta with water).
• Serve the sauce with cooked pasta, sprinkle with grated parmesan cheese on top.

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.