PASTA PUTTANESCA
Super quick to prepare and full of flavor pasta dish that makes a perfect weeknight dinner!
Provided by Aleksandra
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cook the spaghetti al dente (it should have a bite to it) in a small amount of well-salted water. Reserve about a ½ cup of the pasta cooking water (!).
- Prepare the ingredients: finely chop the garlic (do not use a garlic press), roughly chop the anchovies, drain and rinse the capers, and cut the olives in half.
- Heat the olive oil and butter in a large frying pan, add the garlic, chili flakes, and anchovies, cook over medium-low heat, stirring, for 1 minute.
- Add the olives, capers, crushed tomatoes/passata, and pasta cooking water. Bring to a boil, reduce the heat to low and cook for 15 minutes (stirring from time to time) until the sauce is thickened. After this time, season the sauce lightly with salt and pepper. Be careful with adding salt, because anchovies, olives, and capers are already salty. Take the pan off the heat.
- Add the cooked pasta to the pan, toss with the sauce.
- Sprinkle with chopped parsley, grated parmesan, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 645 kcal, ServingSize 1 serving
TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
- Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
- Add the tuna and cook for another minute.
- Toss in the cooked pasta.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
BOWS WITH TUNA, OLIVES & CAPERS
This delicious pasta recipe makes a quick and simple supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
- Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.
Nutrition Facts : Calories 677 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 2.36 milligram of sodium
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES
Recipe from Food Network's Kathleen Daelemans. I searched for a recipe with anchovies as an ingredient.
Provided by sidMILB
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta.
- Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
- Cook until garlic is fragrant and lightly golden.
- Add capers, anchovies, olives and tomatoes.
- Cook until tomatoes start to break down and become a sauce, about 8 minutes.
- Toss with cooked pasta.
- Add parsley/basil and tuna.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 120.2, Fat 4, SaturatedFat 0.8, Cholesterol 24.9, Sodium 823.1, Carbohydrate 6.2, Fiber 1.6, Sugar 1.4, Protein 14.9
TUNA PASTA WITH CAPERS AND TOMATOES
Quick and easy Tuna Pasta made with silky pappardelle pasta, canned tuna, cherry tomatoes, onion and capers. This recipe is packed with delicious flavour and takes only 15 minutes to make from start to finish.
Provided by Emily Kemp
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Finely slice the onion and cut the tomatoes in half.
- Add the olive oil to a large pan or skillet on a medium heat. Add the onion and saute until soft (2-3 minutes).
- Once soft, add the tomatoes and red pepper flakes and saute until soft and can be squashed easily with the back of a wooden spoon.
- At this point, add the pasta to the water and cook until al dente (about 8-9 minutes).
- Once the tomatoes are soft, add the white wine and reduce it by half. Add ⅓ cup of pasta water (80ml), tuna, capers and a pinch of salt and pepper and simmer gently until the pasta is ready.
- Using tongs, transfer the pasta to the sauce the toss to combine in the sauce. Add the parsley and stir then serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 79 g, Protein 23 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 193 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
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 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.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Cholesterol 25 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, Sodium 438 mg, Sugar 1 g, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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Servings 4Total Time 30 minsCategory Dinner
- Place the oil into a saucepan over a low heat. Add the anchovies and garlic and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.
- Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it will stick to the pasta.
- Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.
- Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, squeeze the lemon over. and season with cracked black pepper. Divide among four bowls to serve.
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- Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in the center, about 6 minutes. Transfer to a plate. When cool enough to handle, cut the tuna into 1-inch pieces.
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- In a large skillet, sauté garlic and diced shallots in olive oil over medium heat, stirring occasionally, until soft but without coloring.
- Stir in the pureed tomatoes, tuna, oregano and allow to simmer for at least 20 minutes. If necessary, add a little water to adjust the consistency of the sauce.
- Meanwhile, fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
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- Take the tuna steaks, brush with olive oil, season, and cook on a griddle pan for 3-4 minutes each side, until just tender but still slightly pink in the middle.
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- In a large frying pan over medium heat, cook paste in olive oil, stirring, until slightly thickened. Add tomatoes, tuna, drained pasta, and reserved cooking water. Cook and stir a few minutes to blend flavors. Add parsley and salt to taste.
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