Pasta Al Tonno Fresco E Rucola Recipes

PASTA AL TONNO FRESCO E RUCOLA

Steps:

• Ho messo l'acqua a bollire.
• Ho salato o pepato il trancio di tonno e poi l'ho tagliato a cubetti.
• Ho lavato la rucola.
• In una grande padella ho preparato il condimento per la pasta.
• Ho messo a soffriggere in olio extravergine di oliva lo spicchio d'aglio spellato e schiacciato e il peperoncino.
• Quando l'aglio e il peperoncino avevano preso un po' di colore li ho tolti dall'olio e ho spento il fuoco.
• Ho fatto raffreddare l'olio, quindi ho versato un po' di vino bianco secco ho aggiunto il sale, ho acceso il fuoco per far sfumare il vino.
• Ho spento di nuovo (se si aggiunge il vino nell'olio caldo schizza troppo, quindi occorre far freddare un po' l'olio prima di aggiungere il vino).
• Ho lessato la pasta e a due minuti dalla cottura l'ho scolata e messa nella padella con l'olio aromatizzato.
• Ho acceso il fuoco e ho aggiunto il tonno fresco e la rucola.
• Ho mescolato e servito.

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.