Spaghettini With Tuna Food

TUNA SPAGHETTI

Steps:

• Cook the pasta according to the packet instructions.
• Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
• Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
• Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
• Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
• Serve hot!

SPAGHETTINI WITH TUNA

Steps:

• 1. Prepare pasta according to package instructions. 2. In a medium saucepan, heat evoo over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn. (If it burns, garlic will taste bitter. Throw it out and start over.) 3. Add tuna with oil from the can; mix well. Stir in broth, increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much. 4. Add parsley and cook for 1 to 2 minutes more, stirring occasionally. Pour over spaghettini and serve with crusty bread. Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.

SPAGHETTI WITH TUNA-MINT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
• Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
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SPAGHETTI WITH TOMATO, CHILLI & TUNA SALSA

Steps:

• Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
• Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.

LEMON SPAGHETTI WITH TUNA & BROCCOLI

Steps:

• Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
• Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.

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.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

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.

SPAGHETTI WITH TUNA AND LEMON

Steps:

• Cook spaghetti in boiling salted water until al dente.
• Meanwhile heat oil in pan and add garlic and parsley and cook 1-2 minutes.
• Add anchovies, chilli, tuna and continue to cook until heated through.
• Add lemon juice and turn off heat.
• Drain spaghetti, return to saucepan and add butter and tuna mixture. Stir well.
• Add parmesan, pepper and salt if needed.

OLIVE GARDEN SPAGHETTINI WITH TUNA

Steps:

• In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
• Sprinkle with the Chardonnay wine and evaporate.
• Add the tomato and cook for 15 minutes.
• Cook spaghettini in a large pot of salted boiling water.
• Drain the pasta when it is al dente, but retain some of the water.
• Add the pasta with the sauce immediately.
• If pasta looks dry, add some of the cooking water.
• Garnish with chopped parsley and drizzle with extra virgin olive oil.
• Salt and pepper to taste.

SPAGHETTI ROSTI WITH TUNA

Steps:

• Cook the spaghetti al dente, according to directions.
• Drain and rinse under plenty of cold water, drain again and put aside.
• Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
• Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
• In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
• Season to taste with salt and pepper, you can also add some oregano or basil if you like.
• Pour everything into your skillet and top with cheese.
• Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
• Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
• It's good cut into wedges and served with a salad.