Artichokes Capers Olives Lemon Zest And Italian Tuna On Pasta Shells Recipes

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.

Steps:

• In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
• Preparation time: 10 minutes; cooking time: 15 minutes

Steps:

• Preheat grill to medium-high or you can use canned. Put a large pot of water on to boil. Toss tuna pieces in a bowl with oil,lemon zest,fresh rosemary (or dried),salt and pepper. Grill the tuna until just cooked through,about 3 minutes per side.
• Transfer to a plate. When cool enough to handle,flake the tuna into bite size pieces. Meanwhile,cook pasta according to package directions. Drain. Heat the remaining oil in a large skillet over medium heat..
• Add artichoke hearts,olives, garlic and the remaining rosemary Cook stirring until the garlic is just beginning to brown,3-4 minutes. Add tomatoes and wine. Bring to a boil and cook.
• Stirring occasionally,until the tomatoes are broken down and the wine has reduced slightly,about 3 minutes more.Stir in the pasta,tuna pieces,lemon juice and the remaining salt. Cook until heated through,1-2 minutes. Garnish with basil(or parsley),if desired.

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
• Add crushed red pepper and garlic and saute for another minute.
• Add tomato sauce and reduce heat to low.
• Next, add capers and the cans of tuna.
• I like to drain the oil from one of the cans and leave the oil from the second.
• Break up the large pieces of tuna with a fork or wooden spoon.
• Cook pasta in boiling salted water for about 7 minutes or until al dente.
• Drain, and toss with tuna red sauce in a serving bowl.
• Sprinkle with basil or parsley and serve.

Steps:

• Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
• Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
• Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.