Farfalle Al Sugo Di Tonno Pasta With Tuna Recipes

PASTA AL TONNO

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

CHEF JOHN'S SPAGHETTI AL TONNO

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
• Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
• Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
• Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC

Steps:

• Preheat oven to 400°F.
• Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
• Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
• While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
• Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.

TUNA AND FARFALLE PUTTANESCA

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

FARFALLE AL SUGO DI TONNO (PASTA WITH TUNA)

Steps:

• Heat oil in a skillet. Add onion and garlic and fry for 2-3 minutes. Add the tomatoes and bring to a boil. Add the wine and simmer for another minute. Stir in the olives, oregano, salt and pepper, then cover and cook for 25 minutes, stirring occasionally. Meanwhile, cook the pasta according to directions.
• Drain the canned tuna and flake with a fork. Add the tuna to the sauce with about 1/4 cup of the pasta water. Drain the pasta and mix with the sauce. Serve immediately.