Midnight Pasta With Tuna Pancetta And Spinach Recipes

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MIDNIGHT PASTA WITH TUNA, PANCETTA AND SPINACH



MIDNIGHT PASTA WITH TUNA, PANCETTA AND SPINACH image

Categories     Fish     Pasta

Yield Serves 4.

Number Of Ingredients 9

3/4 lb spaghetti or thin linguine
1/4 cup , plus 2 tbsp extra virgin olive oil
3 large garlic cloves, thinly sliced
3 oz thinly sliced pancetta or bacon, coarsely chopped (1/2) cup
3/4 tsp crushed red pepper
1/2 c thawed frozen chopped spinach, squeezed dry
1 6-oz can imported oil-packed (Italian) tuna, drained and flaked
1/4 cup dry white wine
salt

Steps:

  • Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile in a large skillet, heat 1/4 cup olive oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes. Add the spinach and tuna, breaking up the tuna with a spoon. Add the wine and cook until nearly evaporated about 1 minute. Drain the spaghetti, reserving 1/2 cup of the cooking liquid. Add the pasta and reserved cooking liquid to the skillet and cook over moderate heat, tossing, until the liquid is nearly absorbed, about 1 minute. Drizzle with the remaining 2 tbs oil, season with salt. Serve immediately.

TUNA SPINACH PASTA



Tuna Spinach Pasta image

A lovely mix of tuna, spinach and pasta. Served hot, this makes a great late night supper. Great cold, too!

Provided by Beanwean

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb campanelle pasta (or small shells)
2 (6 ounce) cans tuna in vegetable oil
1 (9 ounce) bag fresh spinach
4 garlic cloves, minced
2 tablespoons olive oil
1/8-1/4 cup seasoned dry bread crumb
1/8-1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Cook pasta in large pot according to package directions. Meanwhile, drain tuna, set aside. Mince garlic, set aside.
  • When pasta is done, drain and set aside. Reduce heat to medium. In same pot, add olive oil. Add garlic. Saute garlic over medium-low heat, stirring frequently until garlic takes on color. When garlic is colored to a medium golden brown, add spinach. Lid pot and reduce heat, stirring occasionally. When spinach is shiny and wilted, add tuna. Stir. Lid and let simmer for one minute. Add pasta, stir. Lid again, let simmer one minute. Add breadcrumbs, stir, lid for one minute. Add cheese, stir and serve.

Nutrition Facts : Calories 591, Fat 16.2, SaturatedFat 3, Cholesterol 17.2, Sodium 471.3, Carbohydrate 70, Fiber 4.5, Sugar 2.9, Protein 39.6

SUN-DRIED TOMATO & SPINACH TUNA PASTA RECIPE BY TASTY



Sun-Dried Tomato & Spinach Tuna Pasta Recipe by Tasty image

Here's what you need: olive oil, garlic, sundried tomato, lemon, tuna, salt, pepper, whole wheat pasta, fresh spinach

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup sundried tomato
1 lemon, juiced
10 oz tuna, canned, drained
salt, to taste
pepper, to taste
2 cups whole wheat pasta, cooked according to package instructions
2 cups fresh spinach

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant.
  • Add the sun-dried tomatoes and lemon juice and cook for 1-2 minutes, until fragrant.
  • Add the tuna, salt, and pepper, and mix until thoroughly combined.
  • Add the pasta and spinach and cook for about 1 minute, until spinach starts to wilt.
  • Remove the pasta from the heat and serve.
  • Enjoy!

Nutrition Facts : Calories 1007 calories, Carbohydrate 154 grams, Fat 17 grams, Fiber 12 grams, Protein 61 grams, Sugar 21 grams

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE



Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine image

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Provided by RENZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  • Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  • Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories     dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

PASTA WITH SPINACH, CHICKPEAS, TUNA, AND FETA



Pasta With Spinach, Chickpeas, Tuna, and Feta image

This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.

Provided by Gingernut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups coarsely chopped spinach
250 g whole wheat pasta (I use wholemeal spirals)
60 g feta cheese, crumbled (I prefer goat or sheep feta)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper, to taste
1 (400 g) can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 (280 g) can tuna in water, drained

Steps:

  • Cook pasta according to instructions.
  • Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
  • Combine all other ingredients in a large serving bowl, stirring to combine.
  • Pour pasta and spinach into bowl, mix thoroughly.

Nutrition Facts : Calories 536.4, Fat 14.2, SaturatedFat 4, Cholesterol 42.8, Sodium 759.5, Carbohydrate 72.3, Fiber 5.1, Sugar 0.9, Protein 33.7

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Top Asked Questions

How do you Cook Pasta with spinach and pancetta?
In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside. Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the spinach and sauté for 1 minute.
What are some good recipes to make with pancetta?
Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Add the spinach and sauté for 1 minute. Deglaze with the wine and vinegar. Add the pasta and cooking water, as needed. Reheat the pasta, stirring to coat. Season with salt and pepper. Garnish with nuts and Parmesan. Serve.
What kind of pasta can I make with tuna?
Spaghetti with tuna, capers and mint from the Aeolian Islands . This fresh and summery traditional canned tuna pasta recipe is made with a no-cook sauce. So, it is very fast and easy to make. A super summer pasta dish! Click here for recipe. Elbow pasta with tuna and cannellini beans.
What to do with black olive pesto and tuna?
Fusilli pasta with black olive pesto and tuna. If you like olives, this recipe from Calabria for pasta with black olive pesto and canned tuna is for you. Plus,it takes no time at all to make, it’s very flavourful and you can eat it warm or as a salad!

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