PASTA PEPERONATA WITH TUNA AND OLIVES
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
- Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.
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.
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
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
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.
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