Tuna And Pepper Pasta Recipes
PASTA WITH TUNA, SPINACH, AND HOT PEPPER
The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :)
Provided by CookingBlues
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.
- While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. NOTE: start with the 1/4 teaspoon of red pepper flakes, then work up from there with your taste.
- Add tuna and shred it into fine flakes with a spoon in your sauce. Season with salt and lemon juice, if desired. Lower the heat and keep warm while waiting for the pasta to cook.
- Just before the pasta is ready, set aside 1 cup of the pasta water. Drain pasta and return it to the warm pot set over moderate heat.
- Depending on the size of your pot and skillet: add the spinach and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the spinach.
- Toss all of this together with tongs, moistening with some of the reserved pasta water. The spinach will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
- Top with some parmesan cheese (if desired) and enjoy!
Nutrition Facts : Calories 641.9, Fat 29.5, SaturatedFat 4.7, Cholesterol 94.5, Sodium 426.8, Carbohydrate 55.4, Fiber 3.1, Sugar 1.6, Protein 37.7
PASTA WITH TUNA, ARTICHOKES AND PEPPERS
A very easy throw-together meal that tastes gourmet. Weights of jars are approximate, just use similar sized jars that are available near you.
Provided by Gingernut
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well.
- When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss.
- Add salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 465.6, Fat 12, SaturatedFat 1.8, Cholesterol 14, Sodium 352.8, Carbohydrate 76.2, Fiber 13.7, Sugar 2.1, Protein 17
TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
SPAGHETTI WITH ROASTED RED PEPPER AND TUNA
Make and share this Spaghetti With Roasted Red Pepper and Tuna recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
- Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
- Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
- Toss with the sauce and parsley. Serve hot.
Nutrition Facts : Calories 635.7, Fat 18.1, SaturatedFat 2.9, Cholesterol 17.5, Sodium 741.8, Carbohydrate 90.5, Fiber 4.8, Sugar 3.2, Protein 26.4
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