BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
TUNA PUTTANESCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 14
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.
SPAGHETTI PUTTANESCA
Steps:
- Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
SPAGHETTI PUTTANESCA
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Provided by Esther Clark
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
- Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
- Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
SPAGHETTI PUTTANESCA (EXTRA TUNA REMIX)
by nick. easy to make--almost everything from cans and boxes and jars, things that can stay in the refrigerator until whenever. the tuna is a "non-doctrinal" ingredient... i added it to increase the overall protein to carbohydrate balance. (wrote this as four portions, but if i make it like this, i'll have the whole thing for dinner. BOOYAH!)
Provided by The International F
Categories Tuna
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- heat pan on low heat. mash both cloves garlic--wooden spoon, heel of hand, whatever--and separate into two equal portions.
- put anchovies and a few tablespoons of their packing oil in pan. take half the garlic and add to anchovies. add cayenne pepper. saute on low heat (hotter, and it'll make the garlic bitter) until anchovies are "dissolved" and garlic is fragrant.
- increase heat, and once pan begins to sizzle, add tuna. stir tuna into mixture, and coat bottom of pan. leave tuna without stirring until it begins to brown. add can olives, and liquid from can.
- add can tomatoes and liquid, add remaining garlic, and mix in well. add capers. add the thai fish sauce. (keeps the tuna from overpowering the anchovies without having to use the additional nutritional nightmare that is the rest of the anchovies.) reduce heat, stirring occasionally.
- in separate pot, boil a few cups of water seasoned with a few tablespoons salt. cook pasta until al dente. drain pasta in a colander.
- remove sauce from heat, pour into pasta pot. pour pasta back into pasta pot. stir.
- serve with garlic bread, caesar salad (good use for the rest of the anchovies), and ground black pepper to taste. will probably not need parmsesean cheese or salt. would be good with a red wine like a valpolicella.
Nutrition Facts : Calories 557.4, Fat 10.7, SaturatedFat 2.1, Cholesterol 52.3, Sodium 1222.3, Carbohydrate 67.3, Fiber 6.3, Sugar 5.5, Protein 47.4
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- In a large non stick skillet with high sides, over medium heat sauté together the garlic, anchovy fillets and crushed pepper in the olive oil until the anchovies melt and the garlic begins to slightly color and cook down.
- Add the crushed tomatoes, capers and olives. Give it a stir and cook for about 10 minutes or until thick and nicely reduced. Add the drained tuna making sure you don’t break it up too much and allow everything to cook together over low heat for about 7 or 8 minutes (this is the time to add the spaghetti to the boiling water and cook to al dente.)
- Taste the sauce for seasoning and adjust to taste. Turn the heat off and add the fresh parsley and cooked and drained spaghetti. Toss together to combine, place on your serving platter and top the spaghetti with the fresh arugula.
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