SPAGHETTI NESTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
- For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
- Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.
PASTA AL TONNO
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
- Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
PASTA TONNATO NESTS
Categories Olive Pasta Tomato Quick & Easy Tuna Red Wine Winter Bon Appétit
Yield 2 Servings, Can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 2 minutes for fresh and 10 minutes for dried. Drain pasta. Return to same pot and toss with oil.
- Combine sauce and wine in heavy medium saucepan. Bring to simmer over medium heat. Mix in tuna and olives, being careful to keep tuna in fairly large pieces. Season with salt and pepper.
- Divide pasta between 2 plates. Using large spoon, make indentation in centers of pasta to create "nests." Spoon sauce into centers. Sprinkle each with basil.
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
TOMATO TONNATO
"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much better than it sounds." The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It's the best kind of summer meal - fresh and seasonal, easy and packed with flavor.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
- Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
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