TUNA PASTA WITH OLIVES & ARTICHOKES
From Diabetic Connect. Toss grilled tuna with pasta, artichoke hearts,green olives and tomatoes. Grilling the tuna gives this ultra fresh pasta dish a subtle smokiness. But if you're pressed for time, try canned tuna in place of the grilled fish.
Provided by LINDA BAILEY @miffed13
Categories Fish
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high or you can use canned. Put a large pot of water on to boil. Toss tuna pieces in a bowl with oil,lemon zest,fresh rosemary (or dried),salt and pepper. Grill the tuna until just cooked through,about 3 minutes per side.
- Transfer to a plate. When cool enough to handle,flake the tuna into bite size pieces. Meanwhile,cook pasta according to package directions. Drain. Heat the remaining oil in a large skillet over medium heat..
- Add artichoke hearts,olives, garlic and the remaining rosemary Cook stirring until the garlic is just beginning to brown,3-4 minutes. Add tomatoes and wine. Bring to a boil and cook.
- Stirring occasionally,until the tomatoes are broken down and the wine has reduced slightly,about 3 minutes more.Stir in the pasta,tuna pieces,lemon juice and the remaining salt. Cook until heated through,1-2 minutes. Garnish with basil(or parsley),if desired.
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
Steps:
- Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
- Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
TUNA-BASIL PASTA WITH OLIVES
A satisfying 30-minute dish made with tuna, shell pasta, fresh basil, grape tomatoes and olives!
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package; drain, reserving 1/2 cup of the cooking water.
- In large skillet, heat oil over medium heat. Add tomatoes; cook and stir until tomatoes burst. Add garlic and olives; cook 2 to 3 minutes longer, stirring frequently. Add reserved pasta cooking water. Heat to boiling; remove from heat. Add cooked pasta, tuna, basil and Parmesan cheese; toss to coat.
- Transfer mixture to large serving bowl or divide among individual bowls. Garnish with additional basil and Parmesan cheese, if desired.
Nutrition Facts : ServingSize 1 Serving
TUNA & ARTICHOKE PASTA SALAD
I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)
Provided by wyogirl2008
Categories Low Cholesterol
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
- In a separate bowl, combine tuna, olives, artickokes and parsley.
- Gently stir in cooked pasta, drizzle with dressing and toss.
- Add salt and pepper and chill briefly if desired.
- Divide into 2 bowls and enjoy!
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
PASTA WITH TUNA AND OLIVES
If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.
Provided by Martha Rose Shulman
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
- Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
- When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
- When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
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- Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta. Immediately give it a stir and cook until al dente. Be sure to save some a half or cup of the pasta water before draining.I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
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