Pasta With Tuna Sun Dried Tomatoes Artichoke Hearts Lemon And White Wine Recipes

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EASY PASTA WITH TUNA AND TOMATO SAUCE

This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.

Provided by barbara

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 11



Easy Pasta with Tuna and Tomato Sauce image

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.

Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g

½ (16 ounce) box penne
1 (5 ounce) can tuna, packed in olive oil, drained
¼ cup olive oil, divided
¼ cup finely chopped fresh basil
½ large organic lemon, juiced and zested
salt and ground black pepper to taste
1 ounce canned anchovy fillets, drained
2 teaspoons capers
1 clove garlic, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ bunch fresh parsley, finely chopped

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13



Carrie's Artichoke and Sun-Dried Tomato Pasta image

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Categories     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 9



Linguine with Tomatoes and Artichoke Hearts image

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Provided by RENZ

Categories     Italian Recipes

Time 45m

Yield 8

Number Of Ingredients 12



Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  • Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  • Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g

1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

TUNA & SUNDRIED TOMATO PASTA BAKE

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9



Tuna & sundried tomato pasta bake image

Steps:

  • Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
  • Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
  • Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

500g dried rigatoni (or any other short pasta)
2 x 400g cans chopped tomatoes
4 thyme sprigs, leaves only
300ml double cream
280g jar sundried tomatoes, drained and quartered
198g can no-added-salt sweetcorn, drained
3 x 120g cans tuna in spring water, drained
100g cheddar, grated
50g parmesan, grated

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