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
EASY PASTA WITH TUNA AND TOMATO SAUCE
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.
Provided by barbara
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
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
TUNA AND ANCHOVIES PASTA
Make and share this Tuna and Anchovies Pasta recipe from Food.com.
Provided by Swirling F.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook the pasta in boiling and lightly salted water.
- 2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally.
- 3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth.
- 4. Add Creme Fraiche and blend again.
- 5. Drain the pasta and transfer back to the saucepan.
- 6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper.
- 7. Sprinkle generously with the roasted sunflower seeds and enjoy!
Nutrition Facts : Calories 970.6, Fat 52.6, SaturatedFat 14.3, Cholesterol 85.4, Sodium 596.7, Carbohydrate 89.1, Fiber 4.9, Sugar 3.5, Protein 35.3
TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
- Heat a large pot of water to a boil for pasta.
- Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
- Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.
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
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LINGUINE WITH ANCHOVIES AND TUNA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (8)Author Nate ApplemanServings 4Estimated Reading Time 2 mins
- Heat 4 Tbsp. oil in a large skillet or pot over medium. Cook anchovies and sliced garlic, stirring occasionally, until anchovies are mostly dissolved and garlic is soft (do not let it brown), 6–8 minutes. Add red pepper flakes and paprika and cook, stirring, just until fragrant, about 30 seconds. Add tomatoes, crushing with your hands as you go. Break up with a wooden spoon until no large pieces remain; bring to a simmer and cook, stirring occasionally, until reduced to a very thick sauce, 20–25 minutes. Add a splash of water to loosen; reduce heat to low and keep warm.
- Meanwhile, blanch kale in a large pot of boiling salted water just until bright green, about 10 seconds. Transfer with a slotted spoon or tongs to a bowl of ice water; let cool. Drain and squeeze kale with your hands to remove excess water; coarsely chop. Reserve pot with kale cooking liquid for cooking pasta.
- Pulse bread in a food processor until fine crumbs form. Toss breadcrumbs with remaining 1 Tbsp. oil in a medium skillet. Season with salt and gently toast over medium heat, tossing often, until golden brown and crunchy, 6–8 minutes. Finely grate remaining garlic clove over crumbs and stir to coat. Transfer to a small bowl and mix in parsley.
- Bring kale cooking liquid to a boil and cook pasta, stirring occasionally, until al dente. Using tongs, transfer to skillet with sauce and add kale and tuna. Toss to combine, adding water a few tablespoonfuls at a time to loosen as needed, until pasta is well coated. Serve pasta topped with breadcrumbs.
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