Pasta Fredda Tonno E Peperoni Recipes

PASTA FREDDA TONNO E PEPERONI

Steps:

• Fate bollire una pentola di acqua leggermente salata e, quando bollirà, mettete a cuocere la pasta. Mentre la pasta cuoce dedicatevi al condimento. Lavate e asciugate i peperoni, tagliateli a striscioline e togliete i filamenti interni bianchi e i semi. Mettete in una padella 3 cucchiai di olio extravergine di oliva e fateli scaldare poi mettete a cuocere i peperoni e fateli saltare per circa 10 minuti. Salate e spegnete il fuoco poi fateli raffreddare completamente. Mettete i peperoni cotti e raffreddati in una grande insalatiera insieme al tonno sott'olio sgocciolato e sbriciolato con le mani. Scolate la pasta quando sarà cotta e passatela sotto all'acqua corrente del rubinetto in modo da fermare la cottura e raffreddarla. Scolate la pasta e mettetela nell'insalatiera insieme al resto degli ingredienti. Condite con olio extravergine di oliva, aggiustate di sale e terminate con prezzemolo tritato fresco. VARIANTI E CONSIGLI Potete aggiungere una spolverata di parmigiano grattugiato. Potete variare le erbe aromatiche a vostro piacere. Potete aggiungere pepe. Potete fare questo piatto anche caldo. Se vi è piaciuta la pasta fredda tonno e peperoni forse potrebbero interessarvi anche la PASTA FREDDA TONNO E ZUCCHINE o anche la PASTA FREDDA BRESAOLA RUCOLA E GRANA o anche la PASTA FREDDA AL TONNO E POMODORI.

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.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

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.