Mediterranean Tuna Pasta Sauce W Buckwheat Noodles Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
• Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
• Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

Steps:

• Dice onion, celery and zuchini and soften in olive oil.
• Add garlic and herbs and rest of ingredients.
• Simmer gently for 10-15 mins and thicken with a little cornstarch so liquid sticks to the pasta.

Steps:

• Combine flours and salt in food processor and whiz to combine.
• Add egg and olive oil and whiz.
• With machine running, SLOWLY add water until ball forms.
• Turn dough onto lightly floured surface and knead for 10 minutes.
• Place in plastic and let rest for 30-60 minutes.
• Cut noodles according to your pasta machines instructions.
• (usually put on widest setting, smoosh a small chunk of dough in flour on both sides, fold in half and run through maching. Fold again and run through and repeat once more. Then proceed to next smaller setting, etc.) I do not recommend using the very smallest setting.
• Cut as fettucini noodles.
• Bring large pot of water with olive oil to a boil.
• Add 1 Tbls salt.
• Add noodles, stir and cover with lid.
• Once the water returns to a boil, cook for approx 1 minute.
• Drain in colander and enjoy!

Steps:

• Food-processor mixing recommended, following the directions on page 160.
• Pappardelle with Long-Cooking Savoy Cabbage, Bacon, and Mushroom Sauce (page 138)-a wonderful winter pasta.
• A tomato-based sauce, such as Mushroom Ragù (page 141) or Slow-Cooked Summer Tomato and Eggplant Sauce (page 259).
• Do not smother the pasta with too much sauce.
• A few spoonfuls of chopped walnuts lend marvelous texture and flavor to buckwheat pasta. Use about 1/3 cup of finely chopped walnuts for 1 pound of pasta; see below, for details on incorporating nuts into dough.
• Hand-cut lacce.
• Dress with Butter, Fresh Sage, and Walnut Sauce (page 120). For convenience, chop up the walnuts for the sauce when you're processing the nuts for the dough, but leave them larger, in 1/8- to-1/4-inch nuggets.
• Ground nuts can be incorporated into pasta doughs with great success. Try the ones I give here-walnuts in buckwheat dough, and hazelnuts in ceci dough-and experiment with other combinations, using almonds and pecans too. Follow these guidelines whenever you are adding nuts:
• For a 1-pound batch of dough, start with a generous 1/3 cup of whole nuts (or halves) to get 1/4 to 1/3 cup of ground nuts. First toast whole nuts lightly in a dry pan to bring out flavor. After they have cooled, pulse them in a food processor into tiny bits, smaller than 1/8 inch. This will take only 1 or 2 seconds-don't grind them into a powder. Pick out any remaining larger nut pieces; crush them smaller-or eat them.
• Mix the dough by hand or food processor, as usual. When you turn it out for final kneading, spread the dough into a small rectangle and sprinkle the nut bits on top. Fold the dough over the nuts, and knead as you would normally, distributing the nuts well, until it is smooth and shiny; then let it rest.
• To roll a dough with nuts using a pasta machine: Divide the dough in quarters and roll each piece slowly, at the widest setting, twelve times, folding and turning between rolls. Then roll through narrower machine settings. If you see any nut pieces that are making the dough tear, remove them. If a strip does tear, fold it over and reroll at a wider setting to repair it. Roll the dough as thin as possible (it will never be as thin as plain dough, however).
• Cut any dough with nuts by hand, crosswise, into lacce, or shoestrings (page 168). Or fold the strips and cut lengthwise to form pappardelle, as shown in the photos on page 166.

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.

Steps:

• Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.
• Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.
• Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.