Tuna And Black Olive Pasta Food

TUNA PASTA WITH OLIVES

Steps:

• Start by boiling a large pot of salted water for the pasta. When the water for the pasta comes to a boil. Cook until just underdone. Remove 1/4 cup of the cooking water and set aside before draining.
• Meanwhile, heat the olive oil in a medium skillet over medium heat and add the onion and cook until translucent. Add the garlic. Cook, stirring, just until fragrant, and add the tomatoes.
• Add the parsley and mix together.
• Season to taste with salt and add pepper and the red pepper flakes if using.
• Stir in the olives and the tuna bring the sauce to a boil, cover, and simmer 10-15 minutes while the pasta cooks.
• Add the pasta, coat with the sauce and cook until the pasta is done adding the reserved pasta water to loosen if necessary.
• Serve hot.

PASTA WITH TUNA AND OLIVES

Steps:

• Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
• Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
• When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
• When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

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.

TUNA-BASIL PASTA WITH OLIVES

Steps:

• Cook pasta as directed on package; drain, reserving 1/2 cup of the cooking water.
• In large skillet, heat oil over medium heat. Add tomatoes; cook and stir until tomatoes burst. Add garlic and olives; cook 2 to 3 minutes longer, stirring frequently. Add reserved pasta cooking water. Heat to boiling; remove from heat. Add cooked pasta, tuna, basil and Parmesan cheese; toss to coat.
• Transfer mixture to large serving bowl or divide among individual bowls. Garnish with additional basil and Parmesan cheese, if desired.

TUNA AND BLACK OLIVE PASTA

Steps:

• Cook pasta, drain and set aside in big bowl.
• Heat 3 tablespoons of the oil in skillet over medium low.
• Add garlic and cook 2 minutes.
• Add capers and olives and cook 3 minutes.
• Stir in parsley and cook 1 minute.
• Remove from heat.
• Add lemon juice, pepper and rest of oil.
• Top the pasta with the tuna and olive mixture.

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 PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
• Add the lemon juice, pepper, and the remaining oil.
• Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
• Serve immediately .

CAVATAPPI PASTA SALAD WITH TUNA AND OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
• Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

LINGUINE WITH GARLIC, FRESH TUNA, BLACK OLIVES, TOMATOES AND ROSEMARY

Steps:

• Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
• Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
• Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
• Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
• When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.