Tuna Pasta With Olives Food

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.

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, 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.

PASTA WITH TUNA, TOMATO, & GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil over high heat. Heat 3 Tbs. of the olive oil in a 12-inch skillet over moderate heat. Add the garlic, chile flakes, and 2 Tbs. of the parsley and sauté briefly to release the fragrance of the seasonings. Add the tomatoes and fennel seed. Bring to a simmer, adjust the heat to maintain the simmer, and cook, stirring occasionally, until the sauce is thick and well blended, about 10 minute.
• Stir in the minced tuna and then the olives. Season with salt and remove from the heat while you cook the pasta.
• Cook the pasta in rapidly boiling water. When the pasta is a few minutes away from being finished, return the tomato sauce to moderate heat and add enough of the hot pasta water -- about 2/3 cup -- to thin the sauce to a nice consistency. Keep the sauce warm over low heat.
• When the pasta is about 1 minute shy of al dente, scoop out and set aside 1/2 cup of the pasta cooking water and then drain the pasta. Return the pasta to the hot pot and stir in the sauce. Cook together over moderately low heat for about 1 min., stirring and adding some of the reserved pasta water if needed to thin the sauce. Take the skillet off the heat and stir in the remaining 1 Tbs. olive oil. Serve the pasta immediately in warm bowls, garnishing each portion with a little of the remaining parsley.

BUCATINI WITH TUNA, OLIVES, AND TOMATOES

Steps:

• Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
• Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
• Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.

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 .

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.

BOWS WITH TUNA, OLIVES & CAPERS

Steps:

• Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
• Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.