Spaghetti Al Salsa Di Tonno Food

CHEF JOHN'S SPAGHETTI AL TONNO

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
• Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
• Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
• Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

PASTA AL TONNO

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

PASTA AL TONNO (PASTA WITH TOMATOES AND TUNA) RECIPE

Steps:

• In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.
• Add tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.
• Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
• Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat, add parsley, and stir to combine. Season with salt to taste. Serve immediately.

SPAGHETTI AL SALSA DI TONNO

Steps:

• Cook the spaghetti the way you like it or according to package directions.
• Heat the 2 tbs. olive oil over medium heat. Add the can of tuna NOT DRAINED OF ITS OIL and break up into very small pieces. After cooking 5 minutes add the shrimp if you wish and cook another 5 minutes. If not using shrimp cook tuna about 10 minutes.
• Add the hot broth, pepper, and basil or parsley. Bring mixture to a slow bubble.
• Dissolve the cornstarch in the water and add to the sauce. Return to a simmer and simmer untill thickened about 5 minutes.
• Serve sauce over the hot cooked pasta with garlic bread, if you wish.

SPAGHETTI CON POMODORO E TONNO

Steps:

• Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.

SALSA SPAGHETTI

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

PASTA CON SALSA DI TONNO E RICOTTA

Steps:

• Cook pasta as indicated.
• Mix tuna with ricotta in a large bowl, stir until creamy.
• Add olive oil, grated onion, salt, pepper and parsley and stir very well.
• Pour off pasta and mix it with the sauce (the paste needs to be "wet", otherwise the sauce is to sticky).
• Serve in preheated plates.