Sun Dried Tomato Spinach Tuna Pasta Recipe By Tasty Food

TUNA & SUNDRIED TOMATO PASTA BAKE

Steps:

• Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
• Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
• Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

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.

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

FRESH TUNA AND SUN -DRIED TOMATOES OVER PASTA

Steps:

• Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately.

CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• Serve with extra parmesan if you wish.

TUNA PASTA WITH ARTICHOKE AND SEMI-SUN-DRIED TOMATOES

Steps:

• Cook pasta.
• Drain, and return to pan with oil.
• Toss for 1 minute, then add tuna, artichokes, olives, tomatoes, chilli and pepper.
• Toss on low heat for 3-4 minutes.
• Mix in the parmesan and basil, and serve immediately.