Spaghetti With Tuna And Caper Sauce Recipes

SPAGHETTI WITH TUNA AND CAPERS

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.

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.

PASTA WITH TUNA, CAPERS AND SCALLIONS

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

SPAGHETTI WITH ITALIAN TUNA & CAPERS

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
• Add crushed red pepper and garlic and saute for another minute.
• Add tomato sauce and reduce heat to low.
• Next, add capers and the cans of tuna.
• I like to drain the oil from one of the cans and leave the oil from the second.
• Break up the large pieces of tuna with a fork or wooden spoon.
• Cook pasta in boiling salted water for about 7 minutes or until al dente.
• Drain, and toss with tuna red sauce in a serving bowl.
• Sprinkle with basil or parsley and serve.

SPAGHETTI WITH TUNA AND CAPER SAUCE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
• Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

SPAGHETTI WITH TUNA, MINT AND CAPERS.

Steps:

• Put the water onto boil for the pasta, add salt once the water starts boiling.
• Rinse the capers under cold running water to remove the salt.
• Then put the capers, the mint and drained tuna into a food processor or blender ( I used a hand held mixer)
• Add the olive oil, the juice from the lemon, plus some grated lemon rind and season with freshly ground pepper.
• Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
• When the pasta is almost cooked remove a cup of the cooking water. Add half of this water to the ingredients for the dressing and pulse a few times until you have a rough sauce. (you don't want it to be too smooth)
• Once the pasta is done cooking, drain it and return it to the pan with the dressing.
• Add the rest of the saved pasta cooking water and mix everything together until the sauce starts to look creamy.
• Serve immediately with a few whole capers and a bit of mint sprinkled on top.Buon Appetito!

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

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.

PASTA SAUCE WITH TUNA, CAPERS AND OLIVES

Steps:

• While water and pasta is boiling.
• Chop onion and garlic and sautee with olive oil in sauce pan until translucent.
• Add tomatos, sugar, with salt, pepper and pepper flakes to taste.
• Bring to a boil then simmer for 10 minutes.
• Add Capers and Olives simmer for 5 minutes more.
• Flake the tuna then add to the sauce and simmer until heated through.
• Serve over pasta with parmesean cheese.

PASTA WITH GARLIC, LEMON, CAPERS, AND TUNA

Steps:

• In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
• Add the wine and bring to barely a simmer; cook for 1 minute.
• Add the tuna and salt to taste and sauté over low heat for 1 minute.
• Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.

TUNA, LEMON, AND CAPER SAUCE

Steps:

• Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
• Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
• Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.