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.
CHEF JOHN'S SPAGHETTI AL TONNO
Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
- Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
- Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
- Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g
PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
PETER'S PASTA AL' TONNO
This is a classic, easy Italian dish which takes moments to prepare. Once you have tried it, your tuna casserole will never look the same!
Provided by Peter
Categories Fish Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
- Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
- Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 41.3 g, Cholesterol 10.5 mg, Fat 8.9 g, Fiber 2.6 g, Protein 15.5 g, SaturatedFat 1.4 g, Sodium 37.9 mg, Sugar 0.3 g
PETER'S PASTA AL' TONNO
This is a classic, easy Italian dish which takes moments to prepare. Once you have tried it, your tuna casserole will never look the same!
Provided by Allrecipes Member
Categories Fish Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
- Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
- Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 41.3 g, Cholesterol 10.5 mg, Fat 8.9 g, Fiber 2.6 g, Protein 15.5 g, SaturatedFat 1.4 g, Sodium 37.9 mg, Sugar 0.3 g
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