Penne With Tuna Cherry Tomatoes And Olives Recipes

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PENNE WITH TUNA, BASIL, AND LEMON

Steps:

• Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
• Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

PENNE WITH TUNA AND RED ONION

Steps:

• 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

PENNE WITH TUNA, PLUM TOMATOES, AND BLACK OLIVES

Steps:

• Bring a large pot of water with a tablespoon of salt to a boil. When it is boiling vigorously, drop in the pasta and stir it around.
• Heat the oil in a medium skillet, and sauté the onion or shallot 3-4 minutes, until limp. Add the garlic slices and tomatoes and sauté another minute. Splash in the wine and cook down. Break up the tuna, and drop chunky flakes into the pan. Stir in the olives. Add at least 1/4 cup of the pasta water to thin the sauce. When the pasta is done al dente (taste to be sure), transfer it with a big spider to the pan with the sauce, and stir it around, cooking the two together a minute. Add salt if needed, and more pasta water if the sauce is too dry. Spoon the pasta and sauce into a warm shallow bowl, and scatter parsley on top.

HEARTY TOMATO-OLIVE PENNE

Steps:

• In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.