CHEF JOHN'S SPAGHETTI AL TONNO
Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
SPAGHETTI WITH TUNA AND ANCHOVIES
Make and share this Spaghetti with Tuna and Anchovies recipe from Food.com.
Provided by Sackville
Categories Tuna
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
- Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
- If using canned tomatoes, strain them.
- Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
- Add the tomatoes, stir well, and leave to simmer for 10 minutes.
- Meanwhile, drain the tuna and flake into pieces.
- Drain the anchovies as well and chop.
- Slice the flesh off the olives and also chop.
- Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
- Check to see if you need salt.
- The anchovies are very salty so you may not.
- Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
- Meanwhile, cook the spaghetti according to the packet directions.
- Drain, turn into a serving dish, pour over the sauce and mix thoroughly.
Nutrition Facts : Calories 780.7, Fat 20.9, SaturatedFat 3.3, Cholesterol 25.8, Sodium 541.8, Carbohydrate 112.8, Fiber 6.7, Sugar 7.2, Protein 34
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.
SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL
Categories Pasta Tomato Quick & Easy Basil Tuna Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.
PASTA WITH TUNA, ANCHOVIES AND PINE NUTS
Perfect for this time of year; combining the comfort of pasta and toasted pinenuts with lovely fresh spring flavours - tuna, anchovies and zingy orange. The recipe is adapted from one found on the Australian betterhealth website but, I promise you, no one would ever think that health is the primary feature; the mix of flavours is just wonderful!
Provided by David GM
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Open the cans of tuna and anchovies, reserving the oils for cooking. Roughly flake the tuna and chop the anchovies.
- Place pinenuts on non-stick foil and grill until brown (this won't take long, so it's best to stay right next to the grill as they can burn quickly).
- Bring a large pan of water to the boil. Add salt and oil (if this is how you like to cook pasta - some people omit one or both of them). As soon you have added the pasta to the pan, start making the sauce:.
- Fry the chopped onion in the tuna and anchovy oils (using as much or as little as your personal preference) until transparent, adding the crushed garlic for about the last minute.
- Add the tomatoes, tomato puree, and orange juice (if using) and simmer for 5 minutes. Stir through the tuna, chopped anchovies and orange zest, and cook for a further 2 - 3 minutes to warm through then season to taste, with the pepper.
- Drain the pasta and toss together with the sauce. If using parsley, either toss through the pasta, or use as a garnish.
- As an addendum: not essential, but I find it handy spending a few seconds in checking the pasta packet for cooking time and liquid measure. Then, bearing in mind that once the pasta has been added to the water, it will take a few minutes to return to a rolling boil again)I calculate the timings. The idea being that the sauce and pasta are both ready at the same time. Sometimes I start the sauce first, other times the pasta. But it's a pretty fool-proof recipe though, and if you're unsure, you can always start the sauce first and keep it warm until required - it won't spoil.
Nutrition Facts : Calories 456.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 18.9, Sodium 633.1, Carbohydrate 63.9, Fiber 4.2, Sugar 5.5, Protein 28.7
PASTA WITH TUNA, ANCHOVIES, PINE NUTS AND CURRANTS
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 35m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 14
Steps:
- In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
- Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
- Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1966 milligrams, Sugar 6 grams
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
More about "spaghetti with tuna and anchovies recipes"
SPAGHETTI WITH TUNA AND ANCHOVY - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 361 per serving
- Add onion and garlic and fry until golden. Put spaghetti into a saucepan of boiling salted water and cook until tender.
- Combine together anchovies,tomato purée,sugar and water. Mix and add to the fried onion mixture.Bring to the boil. Flake the tuna fish and add to the pan with seasoning. Cover and simmer for 5 minutes.
- Drain the spaghetti and add to the pan with the herbs. Toss lightly over low-heat for 2-3 minutes. Sprinkle with salt and black pepper to taste. Serve spaghetti with tuna hot.
SIMPLE TUNA BUCATINI | PASTA RECIPES | JAMIE OLIVER
From jamieoliver.com
10 BEST TUNA FISH SPAGHETTI RECIPES | YUMMLY
From yummly.com
SPAGHETTI WITH TUNA SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
QUICK CANNED TUNA SPAGHETTI - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SPAGHETTI WITH TUNA, ANCHOVIES AND CRISPY SAGE
From lemonsandanchovies.com
EASY PASTA PUTTANESCA WITH TUNA - MIA'S CUCINA
From miascucina.com
SPAGHETTI WITH TUNA, ANCHOVIES, AND LEMON - THE …
From thejohnsoncookbook.com
LINGUINE WITH ANCHOVIES AND TUNA RECIPE | BON APPéTIT
From bonappetit.com
SPAGHETTI WITH TUNA AND ANCHOVIES - FOOD24
From food24.com
Cuisine BoilCategory BoilServings 4Total Time 40 mins
PASTA TUNA CAPERS AND ANCHOVIES - BOTTEGA DI CALABRIA
From bottegadicalabria.com
ITALIAN PASTA WITH ANCHOVIES - PINA BRESCIANI
From pinabresciani.com
RECIPE 2: TUNA RAGù WITH SPAGHETTI — ARTHUR AVENUE FOOD TOURS
From arthuravenuefoodtours.com
SPAGHETTI WITH ANCHOVIES AND TUNA - THE FOOD TABLE
From thefoodtable.com
GARLIC ANCHOVY PASTA – GIADZY
From giadzy.com
TUNA ANCHOVY PASTA - EVERY LITTLE CRUMB
From everylittlecrumb.com
EASY ANCHOVY AND TUNA PASTA – SKINNY SPATULA
From skinnyspatula.com
TUNA AND ANCHOVY PASTA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPAGHETTI PUTTANESCA (SPAGHETTI WITH CAPERS, OLIVES, AND …
From seriouseats.com
SPAGHETTI WITH TUNA, MINT AND CAPERS FROM THE AEOLIAN ISLANDS
From the-pasta-project.com
SPAGHETTI WITH TUNA AND ANCHOVIES - PLAIN.RECIPES
From plain.recipes
SPAGHETTI WITH TUNA, ANCHOVIES, OLIVES, AND MOZZARELLA
From louisiana.kitchenandculture.com
RECIPE – PASTA WITH TUNA & ANCHOVIES - EDIBLETCETERA
From edibletcetera.com
SPAGHETTI TUNA PUTTANESCA – CLOVER LEAF
From cloverleaf.ca
TUNISIAN PASTA WITH TUNA AND ANCHOVIES (MAKAROUNA KADHEBA)
From zwitafoods.com
SPAGHETTI WITH TUNA AND ARTICHOKES - RICARDO
From ricardocuisine.com
OLIVE AND TUNA SPAGHETTI ALL’ASCOLANA - THE PASTA PROJECT
From the-pasta-project.com
SPAGHETTI WITH ANCHOVIES: THE TYPICAL SICILIAN PASTA RECIPE
From cookist.com
TUNA AND ANCHOVY VERMICELLI (ALLA CAMPOLATTARO) - THE PASTA …
From the-pasta-project.com
PASTA WITH TUNA ANCHOVIES PINE NUTS AND CURRANTS RECIPES
From foodnewsnews.com
RECIPE: SPAGHETTI WITH ANCHOVY, TUNA AND CAPER SAUCE
From styleathome.com
SICILIAN TUNA PASTA WITH GARLIC, ANCHOVIES, AND CAPERS
From gocookyummy.com
SPAGHETTI WITH ANCHOVY CARBONARA RECIPE - CHRIS COSENTINO
From foodandwine.com
SPAGHETTI WITH TUNA, LEMON & ROCKET | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
SPAGHETTI WITH TUNA AND ANCHOVIES - THE ITALIAN CHEF
From italianchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love