Farfalle With Tuna And Rosemary Mushroom Sauce Recipes

FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE

Steps:

• Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.

FARFALLE WITH TUNA, TOMATOES AND OLIVES

Steps:

• Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
• Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

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 WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.

FARFALLE WITH TUNA SAUCE FOR SILLY SALLY!

Steps:

• Cook Farfalle according to package directions. Please do not overcook!
• Drain, rinse in cold water, drain again and set aside.
• In same pot, using medium heat, melt butter and cheese sauce.
• Add salsa and mushroom duxelle. Turn heat to low. Stir and continue cooking until mushrooms are hot.
• Break up Albacore into small chunks and add to pot. Stir well, breaking Albacore down to shred-like pieces.
• Remove pot from heat and add sour cream, stirring well.
• Make slurry with cornstarch. Return pot to low heat and slowly add to mixture while stirring until just starting to thicken. You may not have to use it all.
• Add Farfalle (and black pepper, if desired) to pot and combine.
• *Cheese sauce - I made mine with shredded sharp cheddar cheese and milk, but you can buy ready-made.
• ** See my recipe#155924.