Sicilian Tuna Pasta Food

SICILIAN TUNA PASTA

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.

EASY SICILIAN STYLE TUNA PASTA

Steps:

• Put the anchovies and a little of the anchovy oil in the pan and heat over a very low heat, breaking up the anchovies with a spoon.
• Next, add the capers, olives, garlic and chilli to the pan. Cook everything, stirring regularly, for about 2 minutes, until the anchovies have dissolved completely and the garlic is cooked but not burnt.
• Add the tin of tomatoes and black pepper and bring to the boil, then turn down to a gentle simmer, stirring occasionally.
• Next, put your pasta on to boil. Cook the pasta until it is just al dente - this should take about 10 minutes.
• When your pasta is about a minute away from being ready, add the tuna to the tomato sauce along with the lemon juice and half the basil. Stir and break up the tuna a little, but not completely.
• Drain the pasta and tip it into the sauce, along with a tablespoon or two of the cooking water.
• Stir everything together and serve scattered with the rest of the basil and a couple of extra twists of black pepper.

EASY CANNED TUNA RECIPE: RACH'S SICILIAN TUNA PASTA

Steps:

• Bring water to boil for pasta, salt water, and cook a minute less than package directions
• Meanwhile, heat a large skillet over low heat with EVOO, 2 turns of the pan, then add butter over medium heat and let it melt, bubble and begin to brown, then stir in anchovies, reduce the heat to low, cover and melt anchovies into the butter and oil
• Add garlic, calabrian chili paste, and capers, stir, then add tuna, breaking it up, and crank the heat back up a little to heat it through
• Add the vermouth to the sauce and reduce heat to simmer
• Drain pasta, reserving a cup of starchy cooking water
• Add pasta to the brown butter sauce with tuna along with the starchy cooking water, the juice of a lemon and the herbs, then toss and let it absorb all the delicious flavor
• Serve topped with very thinly sliced onions

SICILIAN TUNA

Steps:

• Marinate tuna:
• Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
• Grill tuna:
• Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
• Meanwhile, make sauce:
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
• Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

SICILIAN ANCHOVY PASTA

Steps:

• I dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil.
• Cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside.
• Add more olive oil to a skillet, enough to coat all the pasta well later on. (Not much since it is already coated).
• Saute the garlic and onions in the olive oil.
• Add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this).
• Pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings.
• **If you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. I like both of them.**.

TUNA SAUCE FOR PASTA

Steps:

• Chop onion and sauté in oil.
• Add parsley, basil, garlic, salt and pepper.
• Add tuna, and simmer for about 5 minutes.
• Add tomatoes, juice and all, If you don't care for the consistency of these tomatoes, you can puree them in the food processor or use tomato puree instead Simmer 20 minutes.
• Pour over pasta.

SICILIAN-STYLE TUNA LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.
• Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more. Scatter over the mozzarella and bake for 35 mins until golden and bubbling.