Penne Nicoise Recipes

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PASTA SALAD NICOISE



Pasta Salad Nicoise image

Add tuna, anchovy, olive and potato to tomato, green bean and pasta for a fast French lunch.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 medium Yukon gold potato, cut into 1/2-inch pieces
3/4 cup trimmed, chopped green beans
8 ounces dried penne rigate
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/4 cup thinly sliced celery
1/4 cup pitted nicoise olives, chopped
2 anchovy filets, finely chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the potatoes in the boiling water until tender, about 8 minutes. Transfer the potatoes to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to the colander with the slotted spoon and run under cold water. Add them to the bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, celery, olives, anchovies and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GARLIC PENNE PASTA



Garlic Penne Pasta image

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Provided by Taliesen

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g

PASTA NIçOISE



Pasta Niçoise image

Provided by Nigella Lawson

Categories     lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 head garlic, cloves separated but not peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rigatoni
1 pound tuna steak, 1 inch thick and cut in 1-inch cubes
1 1/2 cup haricots verts or other thin green beans, trimmed
2 tablespoons extra virgin olive oil
Juice of half a lemon, or more if desired
Grated rind of half a lemon, optional
1 pound (about 6 medium) tomatoes, blanched, peeled and coarsely chopped
16 marinated anchovies (available in specialty food stores)
1/2 cup chopped parsley
1 cup loosely packed fresh basil leaves

Steps:

  • Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
  • When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
  • Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 98 grams, Fat 21 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 8 grams, TransFat 0 grams

PENNE NICOISE



Penne Nicoise image

Posted for Zaar World Tour 2005. A vegetarian Salade Nicoise with pasta. In France, this salad is only served in spring and summer, so use the freshest vegetables you can find. Pasta cooks with potatoes and beans, which makes it easy and fast. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

Provided by Kumquat the Cats fr

Categories     Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb green beans, cut into 1 inch lengths (about 4 cups)
1 lb red potatoes, cut into 1 inch pieces (about 3 cups)
1 lb penne pasta
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 lb plum tomato, ripe, chopped (about 3 cups)
1 cup kalamata olive, pitted and chopped
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
salt, to taste

Steps:

  • Bring large pot of salted water to boil and add green beans and potatoes. Return to boil and add pasta. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes or according to package directions.
  • Meanwhile, in small skillet heat the olive oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
  • Remove from heat and stir in tomatoes and olives and set aside.
  • Drain the pasta, beans and potatoes, reserving 1/2 cup of pasta water. Transfer to serving bowl. Add the tomato mixture, vinegar, pepper and salt and toss to mix.
  • If pasta seems too dry add reserved pasta water as needed, a little at a time.

Nutrition Facts : Calories 438.1, Fat 8.8, SaturatedFat 1.2, Sodium 211.4, Carbohydrate 84.3, Fiber 14.2, Sugar 4.6, Protein 9.6

PESTO NICOISE SALAD



Pesto Nicoise Salad image

A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Recipe #220704.

Provided by threeovens

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs baby potatoes, cut in half
1/2 lb fresh green beans or 1/2 lb frozen green beans, cut into 1 inch pieces
4 eggs
3/4 cup pesto sauce
1/4 cup extra virgin olive oil
2 teaspoons white wine vinegar
1 1/2 cups grape tomatoes, cut in half
1 cup nicoise olives or 1 cup kalamata olive
salt & freshly ground black pepper

Steps:

  • Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
  • Drop in green beans and cook 3 to 4 minutes.
  • Drain potatoes and green beans and allow to cool.
  • Place eggs in cold or ice water bath to cool.
  • Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
  • Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
  • Cut eggs into wedges and arrange on top; serve.

Nutrition Facts : Calories 419.7, Fat 22.5, SaturatedFat 4, Cholesterol 211.5, Sodium 385.3, Carbohydrate 44.8, Fiber 9.1, Sugar 3.8, Protein 11.9

NIÇOISE PASTA



Niçoise pasta image

This quick and easy pasta and tuna dish brings summer flavours to your tastebuds all year round

Provided by Mary Cadogan

Time 30m

Number Of Ingredients 10

300g green beans
350g penne
3 tbsp olive oil
2 fat garlic cloves , chopped
70g can anchovies , drained and chopped
400g cherry tomatoes , halved
handful black olives , stoned
160g can tuna , drained
juice 1 lemon
handful basil leaves

Steps:

  • Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
  • Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
  • Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.

Nutrition Facts : Calories 504 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

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