Spaghettini With Tuna Recipes

Steps:

• Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
• Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, puree the tomatoes in a blender or food processor; set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes. Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute. Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes. Remove from the heat and keep warm.
• Add the pasta to the boiling water and cook as the label directs; drain. Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute. Season with salt and pepper. Remove from the heat and stir in the basil.
• Per serving: Calories: 487; Total Fat:11 grams; Saturated Fat:2 grams; Protein: 22 grams; Total carbohydrates: 71 grams; Sugar: 0 grams; Fiber: 5 grams; Cholesterol: 22 milligrams; Sodium: 519 milligrams

Steps:

• Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
• While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
• Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Steps:

• In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
• Sprinkle with the Chardonnay wine and evaporate.
• Add the tomato and cook for 15 minutes.
• Cook spaghettini in a large pot of salted boiling water.
• Drain the pasta when it is al dente, but retain some of the water.
• Add the pasta with the sauce immediately.
• If pasta looks dry, add some of the cooking water.
• Garnish with chopped parsley and drizzle with extra virgin olive oil.
• Salt and pepper to taste.

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

Steps:

• Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
• Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.