Spaghetti With Tuna And Anchovies Food

TUNA AND ANCHOVIES PASTA

Steps:

• 1. Cook the pasta in boiling and lightly salted water.
• 2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally.
• 3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth.
• 4. Add Creme Fraiche and blend again.
• 5. Drain the pasta and transfer back to the saucepan.
• 6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper.
• 7. Sprinkle generously with the roasted sunflower seeds and enjoy!

SPAGHETTI WITH TUNA AND ANCHOVIES

Steps:

• If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
• Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
• If using canned tomatoes, strain them.
• Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
• Add the tomatoes, stir well, and leave to simmer for 10 minutes.
• Meanwhile, drain the tuna and flake into pieces.
• Drain the anchovies as well and chop.
• Slice the flesh off the olives and also chop.
• Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
• Check to see if you need salt.
• The anchovies are very salty so you may not.
• Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
• Meanwhile, cook the spaghetti according to the packet directions.
• Drain, turn into a serving dish, pour over the sauce and mix thoroughly.

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.

TUNA, CAPER & CHILLI SPAGHETTI

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.

SPAGHETTI WITH ITALIAN TUNA & CAPERS

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.

PASTA WITH TUNA, CAPERS AND SCALLIONS

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.

PASTA WITH TUNA, ANCHOVIES AND PINE NUTS

Steps:

• Open the cans of tuna and anchovies, reserving the oils for cooking. Roughly flake the tuna and chop the anchovies.
• Place pinenuts on non-stick foil and grill until brown (this won't take long, so it's best to stay right next to the grill as they can burn quickly).
• Bring a large pan of water to the boil. Add salt and oil (if this is how you like to cook pasta - some people omit one or both of them). As soon you have added the pasta to the pan, start making the sauce:.
• Fry the chopped onion in the tuna and anchovy oils (using as much or as little as your personal preference) until transparent, adding the crushed garlic for about the last minute.
• Add the tomatoes, tomato puree, and orange juice (if using) and simmer for 5 minutes. Stir through the tuna, chopped anchovies and orange zest, and cook for a further 2 - 3 minutes to warm through then season to taste, with the pepper.
• Drain the pasta and toss together with the sauce. If using parsley, either toss through the pasta, or use as a garnish.
• As an addendum: not essential, but I find it handy spending a few seconds in checking the pasta packet for cooking time and liquid measure. Then, bearing in mind that once the pasta has been added to the water, it will take a few minutes to return to a rolling boil again)I calculate the timings. The idea being that the sauce and pasta are both ready at the same time. Sometimes I start the sauce first, other times the pasta. But it's a pretty fool-proof recipe though, and if you're unsure, you can always start the sauce first and keep it warm until required - it won't spoil.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Steps:

• Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
• Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.