Fusilli With Fresh Tuna Mint Recipes

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FUSILLI WITH TUNA AND TOMATO SAUCE



Fusilli with Tuna and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17

1 pound fusilli
1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
2 (6-ounces each) cans albacore tuna packed in oil, drained
1 tablespoon drained capers
1 teaspoon grated lemon peel
Salt and freshly ground black pepper
1 tablespoon chopped fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
  • Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

FUSILLI WITH CARROTS, PEAS, AND MINT



Fusilli with Carrots, Peas, and Mint image

Categories     Food Processor     Pasta     Quick & Easy     Mint     Pea     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 cup fresh bread crumbs
2 tablespoons olive oil
1/2 cup finely chopped shallot
1 cup cooked fresh or thawed frozen peas
3/4 cup chicken broth
1 1/4 cups coarsely grated (preferably in a food processor) carrots
1/4 cup heavy cream
1/2 pound fusilli (twisted spaghetti) or fettuccine
1/4 cup minced fresh mint leaves

Steps:

  • In a skillet cook the bread crumbs in 1 tablespoon of the oil over moderate heat, stirring, until they are golden and crisp and transfer them to a small bowl. In the skillet cook the shallot in the remaining 1 tablespoon oil over moderately low heat, stirring, until it is softened, add the peas and the broth, and simmer the mixture, stirring, for 3 minutes. Stir in the carrots, simmer the mixture, for 2 minutes, or until the carrots are just tender, and stir in the cream and salt and pepper to taste. Simmer the mixture until the liquid is reduced by about one fourth, remove the sauce from the heat, and keep it warm. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a bowl toss it with the sauce, half of the bread crumbs, and the mint. Divide the fusilli between 2 soup bowls and top it with the remaining bread crumbs.

FUSILLI WITH TUNA AND TOMATO SAUCE



Fusilli With Tuna and Tomato Sauce image

Make and share this Fusilli With Tuna and Tomato Sauce recipe from Food.com.

Provided by AmandaInOz

Categories     Tuna

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb fusilli
1 (26 ounce) jar tomato sauce
12 ounces albacore tuna (Packed In Oil, Drained)
1 tablespoon capers, drained
1 teaspoon grated lemon peel
salt & freshly ground black pepper
1 tablespoon chopped fresh Italian parsley

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
  • Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

Nutrition Facts : Calories 592.1, Fat 4.7, SaturatedFat 1.1, Cholesterol 35.7, Sodium 1363.3, Carbohydrate 99.1, Fiber 6.6, Sugar 9.9, Protein 37.5

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE



Fusilli with Fresh Tomato and Olive Sauce image

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE



Fusilli With Basil, Mint, Spinach and Ricotta Sauce image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 pound fusilli pasta
1 cup lightly packed basil leaves
3/4 cup lightly packed mint leaves
1/2 cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
1/2 cup finely grated Parmesan cheese
2 tablespoons unsalted butter, softened
2 cloves minced garlic
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
3/4 cup ricotta cheese
3 strips crisp-cooked bacon, crumbled (optional)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 6 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams

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