Tuna Pasta Puttanesca Recipes

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TUNA PASTA PUTTANESCA



Tuna Pasta Puttanesca image

I got this recipe from the Rachael Ray web site and it is easy and delish. Di Scharf posted something similar from Rachael Ray but the measurements and some of the ingredients are a little different. We loved this pasta and I hope you try it.

Provided by mandabears

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb penne pasta, I used whole wheat
3 tablespoons extra virgin olive oil
2 (6 ounce) cans italian tuna in vegetable oil or 2 (6 ounce) cans tuna in water, drained
6 large garlic cloves, finely chopped
1/2-1 teaspoon crushed red pepper flakes
1/2 cup black olives, pitted and chopped, I use Kalamata
3 tablespoons capers, drained
1/2 cup dry white wine
28 ounces diced tomatoes
2 teaspoons lemon zest
fresh ground pepper
flat leaf parsley, chopped

Steps:

  • Cook the penne pasta until al dente.
  • In the meantime, over medium heat in a large skillet heat the olive oil.
  • Add the garlic and red pepper flakes.
  • Cook for 1-2 minutes.
  • Add tuna and break it up with a spoon.
  • Add olives and capers.and cook for another 1-2 minutes.
  • Add white wine and cook down for another minute.
  • Stir in diced tomatoes with their juice.
  • Add the chopped parsley, lemon zest and black pepper.
  • Cook for 2-3 minutes.
  • Add a few ladles of the pasta cooking water to the pasta sauce.
  • Drain pasta and add to the skillet.
  • Toss to coat.

Nutrition Facts : Calories 770.5, Fat 21.7, SaturatedFat 3.3, Cholesterol 15.3, Sodium 1075.6, Carbohydrate 107, Fiber 16.3, Sugar 7.8, Protein 35.5

LINGUINE WITH TUNA PUTTANESCA



Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
  • Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Steps:

  • Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
  • Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
  • Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

SPICY TUNA PUTTANESCA



Spicy Tuna Puttanesca image

Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.

Provided by thedailygourmet

Time 25m

Yield 6

Number Of Ingredients 13

1 pound dry spaghetti
2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped Kalamata olives
3 tablespoons capers
4 anchovies anchovy fillets, finely chopped
5 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ cup Pinot Grigio
½ teaspoon red pepper flakes
3 (4 ounce) tuna steaks
½ teaspoon Italian seasoning
1 tablespoon fresh basil leaves, chiffonade

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
  • While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
  • Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
  • Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g

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