LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams
LINGUINE WITH TUNA SAUCE
An authentic Italian pasta dish perfect for a relaxed bite with friends
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
- Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.
Nutrition Facts : Calories 615 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
PRAWN AND TUNA LINGUINE
Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
TUNA PASTA PRIMAVERA
Make and share this Tuna Pasta Primavera recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
- While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain.
- Combine steamed vegetables, onions, salt, and oil in a large bowl.
- Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
- Add tuna; toss.
- Sprinkle with pepper and serve.
Nutrition Facts : Calories 281, Fat 5.3, SaturatedFat 1.2, Cholesterol 56.9, Sodium 440.2, Carbohydrate 36, Fiber 4.5, Sugar 4.2, Protein 23
TUNA PRIMAVERA WITH PASTA
This recipe is a double do-er, 2 meals out of one. You have the first meal and then you have a different second meal for another night.
Provided by KGCOOK
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook and drain pasta.
- In large sauce pan cook vegeatbles until tender.
- Drain well and return to pan.
- Drain tuna well and add to vegetables.
- Stir in Alfredo sauce.
- Heat until hot.
- Sever over pasta.
- Mix pasta in with vegetables only if you are not doing part 2.
- Part 2.
- If you would like leftovers for the second meal:.
- Reserve 2 cups of vegetable and tuna mixture.
- refrigerate until the next night.
- Bake 2 or 3 medium baking potatoes till done.
- Reheat tuna mixture and serve over potatoes.
Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 16.1, Sodium 18.3, Carbohydrate 21.3, Fiber 0.9, Sugar 0.8, Protein 13.6
TUNA LINGUINE PRIMAVERA
Make and share this Tuna Linguine Primavera recipe from Food.com.
Provided by aronsinvest
Categories One Dish Meal
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
- Drain all and return to the pan.
- Add the rest of the ingredients and toss to coat.
- I serve it with more grated cheese on top.
Nutrition Facts : Calories 522.4, Fat 19.9, SaturatedFat 4.1, Cholesterol 41.6, Sodium 651.2, Carbohydrate 50.9, Fiber 1.9, Sugar 3, Protein 33.2
LOWFAT SHRIMP PRIMAVERA
Make and share this Lowfat Shrimp Primavera recipe from Food.com.
Provided by MsTeechur
Categories Vegetable
Time 21m
Yield 4 1.5 cup servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring salted water to boil for pasta.
- Slice vegetables thinly, except broccoli.
- Pre-cook broccoli a little in the microwave.
- When water starts boiling, add pasta to water.
- Heat nonstick pan with just a touch of olive oil (spray works fine).
- When warm, add garlic, onions, basil, salt, and peppers and stir 2 minutes or so.
- Add tomatoes with shrimp (or I used langoustine in mine) and stir constantly until it starts to turn opaque but not pink yet.
- Toss in mushrooms and broccoli. Add pepper flakes and broth. Cook, stirring constantly for another 3 minutes or so.
- Drain pasta.
- Add cornstarch to thicken sauce.
- Spoon over pasta and serve with a green salad!
Nutrition Facts : Calories 327.3, Fat 2.5, SaturatedFat 0.4, Cholesterol 119.5, Sodium 1365.5, Carbohydrate 52.7, Fiber 3.9, Sugar 4.8, Protein 23.6
POLLO LINGUINE PRIMAVERA
A light summer pasta full of great flavors and a special ingredient that adds a different texture to your pasta dish.
Provided by misskris3780
Categories One Dish Meal
Time 35m
Yield 1 big bowl full, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large non-stick skillet and saute chicken, garlic, and basil funtil chicken is cooked through.
- Add veggies and cook until tender, add cooked broccoli last.
- Add cooked linguine to pan and toss.
- Add eggs and stir over medium heat to coat all ingredients and thicken.
- Add tomatoes and cheese last and toss.
- season to taste with slat, and freshly ground pepper.
- I usually add more cheese at the table.
- This goes great with garlic bread and salad to complete your meal.
Nutrition Facts : Calories 375.1, Fat 8.8, SaturatedFat 2, Cholesterol 88.5, Sodium 113.7, Carbohydrate 47.8, Fiber 4.1, Sugar 2.9, Protein 25
TUNA PASTA PRIMAVERA SALAD
Great simple summer meal but pretty enough for a bridal or baby shower. I like to make it with the tuna in olive oil and use Italian dressing.
Provided by tucker.shawn
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine all ingredients except lettuce and herbs.
- Chill several hours.
- If using oil and vinegar dressing, stir salad mixture occasionally to evenly marinate ingredients.
- Place lettuce leaves on each plate; spoon salad over lettuce.
- Garnish with fresh herbs, if desired.
Nutrition Facts : Calories 250, Fat 5.7, SaturatedFat 1.6, Cholesterol 38.1, Sodium 470.9, Carbohydrate 34.9, Fiber 2.7, Sugar 7.3, Protein 14.9
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- Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes. Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over moderate heat for 2 minutes.
- Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing, until the sauce is mostly absorbed, about 2 minutes. Season with salt and pepper and serve.
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