Penne With Tonnato Sauce Recipes

PENNE WITH TONNATO SAUCE

Steps:

• Puree the tuna, mayonnaise, anchovies, and lemon juice in the bowl of a food processor.
• Cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.
• Toss the tuna sauce, pasta, onion, celery, parsley, and capers together; spoon into a large serving bowl. Sprinkle the top with tomatoes and black olives.

TURKEY TONNATO

Steps:

• Preheat oven 375 degrees F.
• Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
• In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
• Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

TONNATO SAUCE

Steps:

• Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

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.

TURKEY TONNATO WITH POTATOES AND GREEN BEANS

Steps:

• Put turkey breast in a 6- to 8-quart pasta pot and add broth and enough water to cover turkey by 1 inch. Remove turkey and bring liquid to a boil. Season with salt and return turkey to pot, then poach at a bare simmer, uncovered, skimming any froth, until an instant-read thermometer inserted 2 inches diagonally into thickest part of breast (do not touch bone) registers 155°F, 1 to 1 1/4 hours. Cool turkey in broth 30 minutes (internal temperature will rise to 170°F).
• Purée tuna, anchovies, mayonnaise, oil, lemon juice, and water in a blender until very smooth.
• Transfer turkey to a cutting board, then bring remaining poaching liquid to a boil.
• Add half of beans and cook, uncovered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a colander and refresh under cold water. Cook remaining beans and refresh in same way. Add potatoes to broth in pot and simmer until just tender, about 10 minutes. Drain potatoes, reserving broth for another use.
• Thinly slice turkey breast on the diagonal. Arrange beans on a platter and top with potatoes, then drizzle vegetables with some tonnato sauce. Top with turkey slices and more tonnato sauce. Sprinkle dish with capers, olives, and basil. Serve remaining sauce on the side.

PENNE WITH TOMATO VODKA CREAM SAUCE

Steps:

• In a large skillet, heat oil over moderate heat.
• Remove casing from sausage and add to skillet; Cook, breaking up the meat until brown.
• Add garlic and red pepper; cook until golden brown.
• Add tomatoes and salt; bring to boil.
• Reduce heat and simmer 15 minutes.
• Meanwhile, in large pot, cook penne as directed; Drain and return to pot.
• Add vodka and heavy cream/sauce and bring to boil.
• Stir sauce into cooked pasta and cook over low heat for 1 minute.
• Stir in fresh parsley and serve.

TONNATO SAUCE WITH ARUGULA

Steps:

• Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
• Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.