Gennaros Simple Tuna Bucatini Recipes

TUNA SPAGHETTI

Tuna Spaghetti image

Quick Canned Tuna Spaghetti, a fabulous dish that is ready in about 30 minutes. It might be simple to make, but it's jam-packed with fantastic flavours. Low in calories, highly nutritious and delicious, this is a great family-favourite pasta recipe. If you like pasta of any kind, or Italian food in general, this tuna pasta is the dish for you. Quick and easy to make, it tastes just like in a restaurant, but a lot cheaper.

Provided by Daniela Apostol

Time 30m

Number Of Ingredients 10

Ingredients

1/4 packet of spaghetti
1/2 cup cherry tomatoes
3 cloves of garlic
1 tbsp capers
3 anchovy fillets
2 tbsp fresh lemon juice
1 tsp dried Italian herbs
1 tbsp freshly chopped parsely
1 tsp olive oil
1 tin of tuna

Steps:

Cook the pasta according to the packet instructions.
Heat up the oil in a pan, then chop the garlic and achovy fillets and add them to the pan.
Cook the garlic and anchovy for about 30 seconds, the anchovy will completely melt away.
Chop the cherry tomatoes, and add them to the pan together with the capers. Leave to cook until the tomatoes will become mushy, that should not take longer than 4-5 minutes.
Toss in the pasta, lemon juice, flaked tuna, Italian herbs and parsley, give it a good stir, and remove from the heat.
Serve hot!

Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 18 g, Fat 3 g, Cholesterol 34 mg, Sodium 341 mg, Sugar 1 g, ServingSize 1 serving

GENNARO'S SIMPLE TUNA BUCATINI

Gennaro's simple tuna bucatini image

Anchovies and tomatoes are a match made in heaven in this summery pasta dish - with tuna and a zesty hit of lemon thrown in, you will love it!

Provided by Jamie Oliver

Categories Pasta Recipes Italian Tuna Tomato Pasta & risotto

Time 10m

Yield 2

Number Of Ingredients 11

Ingredients

200 g bucatini
sea salt
1 large clove of garlic, peeled
1 fresh red chilli
2 anchovy fillets
4 ripe cherry tomatoes
extra virgin olive oil
1 x 180 g tin of quality tuna in olive oil
1 tablespoon baby capers, rinsed
1/2 lemon, juice from
100 g wild rocket, washed

Steps:

Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.

Nutrition Facts : Calories 734 calories, Fat 32.6 g fat, SaturatedFat 5 g saturated fat, Protein 37.5 g protein, Carbohydrate 76.9 g carbohydrate, Sugar 4.7 g sugar, Sodium 2 g salt, Fiber 4.3 g fibre

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