Puttanesca With Tuna Polpette And Penne Recipes

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

Steps:

• Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown.
• Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
• Meanwhile, cut the tuna into bite-size chunks.
• Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.

Steps:

• Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
• Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
• Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
• In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
• In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
• Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.