Tuna And Pepper Pasta Food

PASTA WITH TUNA, ARTICHOKES AND PEPPERS

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well.
• When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss.
• Add salt and pepper to taste. Serve immediately.

PASTA WITH TUNA, SPINACH, AND HOT PEPPER

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.
• While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. NOTE: start with the 1/4 teaspoon of red pepper flakes, then work up from there with your taste.
• Add tuna and shred it into fine flakes with a spoon in your sauce. Season with salt and lemon juice, if desired. Lower the heat and keep warm while waiting for the pasta to cook.
• Just before the pasta is ready, set aside 1 cup of the pasta water. Drain pasta and return it to the warm pot set over moderate heat.
• Depending on the size of your pot and skillet: add the spinach and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the spinach.
• Toss all of this together with tongs, moistening with some of the reserved pasta water. The spinach will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
• Top with some parmesan cheese (if desired) and enjoy!

PASTA SALAD WITH TUNA, PINE NUTS, AND RED PEPPERS

Steps:

• Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
• Add the pine nuts and cook until lightly browned-about 2 minutes.
• Stir in the tomato.
• Transfer the mixture to a large bowl.
• Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
• (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
• Cook the pasta according to package directions until al dente.
• Drain in a colander, then add the pasta to the tuna sauce and mix well.
• Sprinkle with the parsley.
• Serve at room temperature.
• You may serve this with sesame bread sticks and steamed asparagus.
• Enjoy!
• Serves 6.

SPAGHETTI WITH ROASTED RED PEPPER AND TUNA

Steps:

• Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
• Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
• Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
• Toss with the sauce and parsley. Serve hot.

ROASTED PEPPER, TUNA AND OLIVE PASTA SALAD

Steps:

• Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
• Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
• Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
• Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.