Bow Tie Pasta With Tomato Tuna Sauce Recipes

PASTA WITH TUNA & TOMATO SAUCE

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

BOW TIE PASTA WITH TOMATO TUNA SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
• Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
• Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
• Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
• Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
• Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute.
• Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste.
• Bring to a boil over high heat, then reduce to a simmer.
• Cook, uncovered, until thickened, about 10 minutes.
• Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
• Meanwhile, bring a large pot of cold water to a boil over high heat.
• Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente.
• Drain, saving about 1/2 cup of the pasta water.
• Before serving, add the vinegar to the sauce.
• Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed.
• Season with salt and pepper, to taste.
• Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

BOW TIES WITH FRESH TOMATO SAUCE

Steps:

• In a small bowl, combine the tomatoes, oil, garlic, vinegar, herbs, salt and pepper. Cover and let stand at room temperature for 30 minutes. , Cook pasta according to package directions; drain. Return pasta to the pan; stir in tomato mixture. Cover and let stand for 2-3 minutes or until slightly heated. Toss and serve immediately.

TUNA CASSEROLE WITH BOW TIES, MUSHROOMS AND PARMESAN

Steps:

• Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
• Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven). Drain well. Return the pasta to the cooking pot.
• Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
• Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
• Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
• Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
• Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
• Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.

AWESOME BOW TIE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
• Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIE PASTA WITH TOMATO-BASIL ALFREDO SAUCE

Steps:

• In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter Spread over medium-high heat and cook tomatoes and garlic, stirring occasionally, 3 minutes or until tomatoes are tender.
• Add cream and bring just to a boil.
• Stir in hot bow ties, cheese, basil and, if desired, salt and ground black pepper to taste; heat through.
• Serve, if desired, with additional grated Parmesan cheese.

CREAMY TOMATO & BASIL BOW-TIE PASTA

Steps:

• Cook pasta as directed on package; drain.
• Place in large bowl.
• Add remaining ingredients; mix lightly.

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

TOMATO-MUSHROOM BOW TIE PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.