Penne With Tuna Puttanesca Recipes

PUTTANESCA WITH TUNA POLPETTE AND PENNE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente. Drain and keep warm.
• Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until melted. Add the garlic, turn heat to low and saute for a couple of minutes. Stir in the tomatoes crushing them up, then stir in stock. Season with a little black pepper, add capers and olives and simmer a few minutes.
• While sauce simmers, cut tuna into chunks and grind in food processor into coarse mixture. Pulse in the egg, bread crumbs and parsley and season with a little salt and black pepper. Remove tuna mixture from the processor to a bowl and add a drizzle of olive oil. Stir to combine. (Adding the oil will prevent mixture from sticking to your hands as you roll the balls.) Roll the tuna into small balls and drop into the sauce. Cover the pot and simmer the tuna balls in the sauce, about 4 to 5 minutes.
• Place the pasta into a serving bowl. Add the tuna and sauce, toss to coat and garnish with shredded basil.

TUNA PUTTANESCA AND PENNE

Steps:

• Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
• While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
• Add the tuna, flaking it with a wooden spoon.
• Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
• Stir in the capers and olives and heat until warmed through, 1 minute.
• Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
• Add a ladle of the pasta cooking liquid to the sauce.
• Drain the pasta, add it to the sauce and toss.

PENNE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
• In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
• In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
• Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.

TUNA PUTTANESCA

Steps:

• Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
• Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
• Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

TUNA PASTA PUTTANESCA

Steps:

• Cook the penne pasta until al dente.
• In the meantime, over medium heat in a large skillet heat the olive oil.
• Add the garlic and red pepper flakes.
• Cook for 1-2 minutes.
• Add tuna and break it up with a spoon.
• Add olives and capers.and cook for another 1-2 minutes.
• Add white wine and cook down for another minute.
• Stir in diced tomatoes with their juice.
• Add the chopped parsley, lemon zest and black pepper.
• Cook for 2-3 minutes.
• Add a few ladles of the pasta cooking water to the pasta sauce.
• Drain pasta and add to the skillet.
• Toss to coat.

TUNA AND FARFALLE PUTTANESCA

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

SPICY TUNA PUTTANESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

PENNE PUTTANESCA

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
• Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
• Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
• Mix the anchovy paste with the tomatoes and pour over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 384
• Protein: 24g
• Carbohydrates: 40g
• Fat: 5g
• Cholesterol: 87mg
• Sodium: 838mg
• Fiber: 5g

EASY ONE-SKILLET PENNE ALLA PUTTANESCA

Steps:

• Place the tomatoes with their juices in a food processor and pulse several times until they are coarsely ground (or more if you prefer a smoother sauce).
• Place a large, 12-inch nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Add the garlic, anchovies and red pepper flakes, and cook for two minutes, or until the garlic is fragrant but not browned. Stir in the tomatoes and simmer gently for 10 minutes, stirring occasionally.
• To the sauce, add the water and then the pasta. Increase the heat to medium-high and cover the skillet. Stir the pasta every now and then, and adjust the heat if necessary so as to maintain a vigorous simmer (but not boil). Cook until the pasta is al-dente (cooked through, but still firm), about 10-12 minutes, depending on the kind of pasta.
• When the pasta is done, stir in the remaining 2 tablespoons of the olive oil, the olives, capers and parsley. Season with salt and pepper to taste and serve on warm plates with plenty of freshly grated Parmesan cheese.