Tuna Farfalle Alla Puttanesca Food

TUNA AND FARFALLE PUTTANESCA

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

SPAGHETTI ALLA PUTTANESCA

Steps:

• Drain tomatoes and reserve liquid.
• Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
• Do not over brown the garlic.
• Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
• Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
• If the sauce becomes too dry add more tomato juice a little at time.
• During the last 5 minutes of cooking time add basil and parsley, finish cooking.
• Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
• Read package directions for spaghetti to determine cooking time.
• Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
• Drain the pasta well.
• Add pasta to sauce pot, combine and cook for another minute or two.
• Move spaghetti to service plates.
• Sprinkle with grated Romano or Parmesan.

TUNA ALLA PUTTANESCA

Steps:

• Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;

TUNA FARFALLE ALLA PUTTANESCA

Steps:

• Prepare pasta according to package directions.
• Set aside.
• Place oil in large skillet over medium heat.
• Add garlic and onions and sauté for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions.
• Simmer for 5 minutes.
• Raise heat to medium and cook another 3 minutes until sauce thickens slightly.
• Add salt to taste.
• Combine tuna, sauce and parsley with pasta.

PENNE ALLA PUTTANESCA

Steps:

• Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
• Add the parsley and season well.
• Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
• Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
• Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
• Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
• Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
• This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
• Serve immediately.

BISTECCA ALLA PUTTANESCA

Steps:

• Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.
• In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.
• In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)

Steps:

• Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
• Rinse the anchovies (if used) and capers in cold water to remove saltiness.
• Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
• When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
• Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
• Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
• Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

WEIGHT WATCHERS TUNA PUTTANESCA

Steps:

• In a large saucepan, combine all ingredients except pasta.
• Bring to boil, simmer 10 minutes.
• Server over hot fettuccine.