Penne With A Punchy Tuna Sauce Recipes

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ITALIAN PENNE WITH TUNA



Italian Penne with Tuna image

Need a quick pasta dish that's flavorful and colorful? This penne pasta dinner-for-two combines leeks, baby spinach, tuna and sun-dried tomatoes--and it's ready in just 20 minutes!

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 9

3 ounces dried multi-grain high-protein penne pasta
1 tablespoon olive oil
¾ cup thinly sliced leeks (white parts only)
2 cloves garlic, minced
4 cups fresh baby spinach
1 2.6-ounce pouch albacore tuna in water, broken into large chunks
3 tablespoons reduced-calorie Italian salad dressing
2 tablespoons dried tomatoes (not oil-packed), snipped
Cracked black pepper

Steps:

  • In a large saucepan cook pasta according to package directions; drain. Return to saucepan.
  • Meanwhile, in a 10-inch skillet heat oil over medium-low. Add leeks and garlic; cook 5 to 7 minutes or until tender, stirring occasionally. Turn off heat. Add spinach; stir until slightly wilted.
  • Stir spinach mixture into pasta. Stir in tuna, Italian dressing and dried tomatoes. If desired, sprinkle with cracked black pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 41.1 g, Cholesterol 12.5 mg, Fat 10.6 g, Fiber 6.9 g, Protein 16 g, SaturatedFat 1.3 g, Sodium 421.8 mg, Sugar 5.6 g

PENNE WITH TUNA AND WILTED ROMAINE



Penne with Tuna and Wilted Romaine image

Our chopped challenge this week was canned tuna. We wanted to elevate it into an elegant dinner worthy of guests (and also lose the mayonnaise), so we made a beautiful light pasta dish. Chopped Basket Ingredient: canned tuna

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

14 ounces canned tuna in extra-virgin olive oil, or jarred tuna
6 slices stale white sandwich bread, crusts removed
Kosher salt
1/3 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, minced
Crushed red pepper flakes
2 cups grape tomatoes, halved
2 tablespoons capers in brine, drained
1 cup dry white wine
2 hearts of romaine, cut into 1-inch pieces
1 pound penne rigate

Steps:

  • Preheat the oven to 350 degrees F with a rack set on the middle shelf.
  • Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
  • Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
  • Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
  • While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
  • Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
  • Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
  • To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.

PENNE WITH SPICED TUNA SAUCE



Penne with Spiced Tuna Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

12 ounces penne, cooked until al dente
1/4 cup chopped onion
1/3 cup olive oil
1 small whole dried hot red pepper
4 anchovies, finely chopped
1 small red and yellow bell pepper, finely julienned
1 stalk celery, cut into 1/8-inch dice
2 tablespoons capers
Two 6-oz cans tuna fish, packed in oil, drained and crumbled
Salt to taste
2 tablespoons chopped Italian parsley for garnish

Steps:

  • Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

HOT PENNE WITH CHILLED TOMATO SAUCE AND CHARRED TUNA



Hot Penne With Chilled Tomato Sauce And Charred Tuna image

Provided by Christopher Idone

Categories     weekday, pastas, main course

Time 25m

Yield four servings

Number Of Ingredients 15

4 large red, ripe tomatoes, about 3 1/2 pounds, cored and quartered
3 garlic cloves, peeled
1/2 cup fresh basil leaves, stemmed, washed and patted dry
1 tablespoon capers, drained, washed and patted dry
16 black nicoise olives, pitted
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 peels lemon zest
Salt to taste
Freshly ground pepper to taste
Salt to taste
1 pound penne
1 tablespoon extra-virgin olive oil
1 12- to 16-ounce tuna steak
Kosher salt to taste

Steps:

  • Place all the sauce ingredients in the bowl of a food processor. Pulse on and off until roughly chopped. Pour the sauce into a bowl, cover and refrigerate until ready to use.
  • Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne. Cook, stirring down with the fork, for 10 to 12 minutes.
  • Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt. When the salt begins to sputter, add the tuna steak, sprinkle the top of the steak with more salt and cook until lightly charred, about three minutes per side. Transfer the steak to a cutting board.
  • Drain the pasta and toss with the remaining tablespoon of olive oil. Divide the pasta and sauce among four dishes. Slice the tuna into quarter-inch slices and place over the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 899, UnsaturatedFat 28 grams, Carbohydrate 105 grams, Fat 35 grams, Fiber 10 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1578 milligrams, Sugar 15 grams, TransFat 0 grams

PENNE WITH TUNA AND RED ONION



Penne with Tuna and Red Onion image

The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 pound penne or other short tubular pasta
2 teaspoons olive oil
1 large red onion, chopped
3 garlic cloves, thinly sliced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 cans (6 ounces each) tuna packed in oil, drained
3/4 cup chopped fresh parsley
2 tablespoons capers, drained

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
  • Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g

PENNE WITH TUNA, BASIL, AND LEMON



Penne with Tuna, Basil, and Lemon image

Categories     Fish     Pasta     Low Fat     Kid-Friendly     Quick & Easy     Back to School     Lemon     Basil     Tuna     Summer     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 5

1/2 pound penne
1 garlic clove
1 lemon
1/4 cup packed fresh basil leaves
a 6-ounce can tuna in olive oil (not drained)

Steps:

  • Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
  • Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

PENNE WITH TUNA PUTTANESCA



Penne with Tuna Puttanesca image

This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

Coarse salt
1/4 cup plus 1 tablespoon olive oil, plus more for water
1 pound whole wheat penne
4 cloves garlic, finely chopped
1 can (2 ounces) anchovies, packed in oil, minced
1/2 cup capers, rinsed and drained
2 ribs celery, finely chopped
1/2 cup Kalamata olives, pitted
2 cans (13 3/4 ounces each) artichoke hearts, drained and quartered
2 jars (26 ounces each) tomato sauce
1 pound fresh albacore tuna, cut into 1-inch pieces
Crushed red pepper flakes
Freshly grated Pecorino-Romano cheese, for serving

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
  • In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
  • In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
  • Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE



Penne With Tuna and Peas in Tomato Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

8 ounces penne
1 large clove garlic
2 teaspoons olive oil
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 cups crushed no-salt-added tomatoes
2 tablespoons no-salt-added tomato paste
8 ounces fresh tuna
2 cups frozen peas

Steps:

  • Bring a pot of water to boil for cooking the penne.
  • Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
  • Add wine and cook quickly to reduce by half.
  • Add tomatoes and tomato paste; reduce heat and simmer gently.
  • When water boils, add penne and cook according to package directions.
  • Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
  • When penne is cooked, drain and serve with the tuna-pea sauce.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 5 grams, Carbohydrate 114 grams, Fat 8 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 16 grams, TransFat 0 grams

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