SPAGHETTI MARINARA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE
This speedy spaghetti has just five ingredients: pasta, tomatoes, garlic, olive oil and Parmesan.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
- While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
- Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.
FUSILLI WITH TUNA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
- Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
- Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SPAGHETTI WITH MARINARA SAUCE
Quick and easy! Leftover sauce can be easily frozen for a later meal.
Provided by ANGCHICK
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
- Lower heat and simmer, with cover, for 45 to 60 minutes.
- As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
- Toss spaghetti with cooked sauce. Serve warm.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g
SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
- Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
- Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
SPAGHETTI WITH ITALIAN TUNA & CAPERS
My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.
Provided by Kozmic Blues
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
- Add crushed red pepper and garlic and saute for another minute.
- Add tomato sauce and reduce heat to low.
- Next, add capers and the cans of tuna.
- I like to drain the oil from one of the cans and leave the oil from the second.
- Break up the large pieces of tuna with a fork or wooden spoon.
- Cook pasta in boiling salted water for about 7 minutes or until al dente.
- Drain, and toss with tuna red sauce in a serving bowl.
- Sprinkle with basil or parsley and serve.
Nutrition Facts : Calories 847.2, Fat 19.9, SaturatedFat 3.1, Cholesterol 55.2, Sodium 1328.1, Carbohydrate 100.4, Fiber 6.9, Sugar 10.2, Protein 64.1
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE
This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.
Provided by thedailygourmet
Categories Seafood Pasta
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
- Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
- To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 61.9 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 4.2 g, Protein 37.7 g, SaturatedFat 3.1 g, Sodium 429.7 mg, Sugar 5.8 g
SPAGHETTI WITH MARINARA SAUCE
Get ready to gobble up your new family favorite - a one-pot spaghetti dinner doused in Marinara sauce.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
- In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
- Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
- Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
- After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
- Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
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