PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE
Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
Provided by RENZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
- Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
- Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g
SUN-DRIED TOMATO & SPINACH TUNA PASTA RECIPE BY TASTY
Here's what you need: olive oil, garlic, sundried tomato, lemon, tuna, salt, pepper, whole wheat pasta, fresh spinach
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
- Add the tuna, salt, and pepper, and mix until thoroughly combined.
- Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
- Remove the pasta from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 1007 calories, Carbohydrate 154 grams, Fat 17 grams, Fiber 12 grams, Protein 61 grams, Sugar 21 grams
PASTA WITH TUNA SAUCE
Steps:
- In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
FRESH TUNA AND SUN -DRIED TOMATOES OVER PASTA
Steps:
- Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately.
TUNA TOMATO PASTA
Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat.
- Heat a medium saucepan and add the olive oil, swirling to coat the pan. Saute the onion and garlic until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Add the tuna and stir, being careful not to break up the chunks too much.
- Stir in the tomatoes, season with salt and black pepper, bring to a boil, and reduce the heat to a simmer. Cook for 20 to 30 minutes. Add the chopped herbs a few minutes before serving.
- While the sauce is simmering, cook the pasta, drain, and toss with the sauce. Top with a drizzle of olive oil and an extra sprinkle of red pepper flakes.
TUNA & SUNDRIED TOMATO PASTA BAKE
An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
- Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
- Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.
Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)
Started with a Rachael Ray recipe that looked amazing but very high fat and calories! Gave it a much needed fat and calorie makeover and this is how it ended up. It isn't a diet dish but much healthier than the original. Hope you enjoy! For the FULL fat and calorie version please see http://rachaelrayshow.com/food/recipes/spaghetti-artichokes-and-tuna/ Please use the best quality canned tuna you can afford. It makes all the difference! Also remember to buy sustainable! :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
- Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
- Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.
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