PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE
Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
Provided by RENZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
- Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
- Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g
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.
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.
SUN-DRIED TOMATO & SPINACH TUNA PASTA RECIPE BY TASTY
Here's what you need: olive oil, garlic, sundried tomato, lemon, tuna, salt, pepper, whole wheat pasta, fresh spinach
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
- Add the tuna, salt, and pepper, and mix until thoroughly combined.
- Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
- Remove the pasta from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 154 grams, Fat 17 grams, Fiber 12 grams, Protein 61 grams, Sugar 21 grams
ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)
Started with a Rachael Ray recipe that looked amazing but very high fat and calories! Gave it a much needed fat and calorie makeover and this is how it ended up. It isn't a diet dish but much healthier than the original. Hope you enjoy! For the FULL fat and calorie version please see http://rachaelrayshow.com/food/recipes/spaghetti-artichokes-and-tuna/ Please use the best quality canned tuna you can afford. It makes all the difference! Also remember to buy sustainable! :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
- Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
- Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.
TUNA PASTA WITH ARTICHOKE AND SEMI-SUN-DRIED TOMATOES
Make and share this Tuna Pasta with Artichoke and Semi-Sun-Dried Tomatoes recipe from Food.com.
Provided by NaomiW
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 630.2, Fat 12.9, SaturatedFat 2.1, Cholesterol 17.8, Sodium 268.6, Carbohydrate 98.8, Fiber 6.2, Sugar 3.7, Protein 28.5
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
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