Tuna Farfalle Alla Puttanesca Recipes

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TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne pasta
3 tablespoons EVOO, extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat leaf parsley leaves, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

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 FARFALLE ALLA PUTTANESCA



Tuna Farfalle Alla Puttanesca image

Make and share this Tuna Farfalle Alla Puttanesca recipe from Food.com.

Provided by Pinay0618

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 (5 ounce) cans tuna, drained and flaked (Bumble Bee)
1 lb dry farfalle pasta or 1 lb bow tie pasta
4 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, cut in 1/4 inch slices
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup dry white wine
3 tablespoons capers, drained
1 tablespoon chopped rosemary
1/2 cup kalamata olive, pitted and cut in quarters
1 teaspoon ground black pepper
salt
2 tablespoons chopped Italian parsley

Steps:

  • Prepare pasta according to package directions.
  • Set aside.
  • Place oil in large skillet over medium heat.
  • Add garlic and onions and sauté for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions.
  • Simmer for 5 minutes.
  • Raise heat to medium and cook another 3 minutes until sauce thickens slightly.
  • Add salt to taste.
  • Combine tuna, sauce and parsley with pasta.

TUNA ALLA PUTTANESCA



Tuna alla Puttanesca image

Provided by Food Network

Time 30m

Number Of Ingredients 13

2 cans or pouches (5 oz) tuna, drained and flaked
1 pound dry farfalle or bowtie pasta
4 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, cut in 1/4 inch slices
1 can (14 1/2 oz) diced tomatoes in juice
1 cup dry white wine
3 tablespoons capers, drained
1 tablespoon chopped rosemary
1/2 cup Kalamata olives, pitted and cut in quarters
1 teaspoon ground black pepper
salt to taste
2 tablespoons chopped Italian parsley

Steps:

  • Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;

PENNE WITH TUNA PUTTANESCA



Penne with Tuna Puttanesca image

This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

Coarse salt
1/4 cup plus 1 tablespoon olive oil, plus more for water
1 pound whole wheat penne
4 cloves garlic, finely chopped
1 can (2 ounces) anchovies, packed in oil, minced
1/2 cup capers, rinsed and drained
2 ribs celery, finely chopped
1/2 cup Kalamata olives, pitted
2 cans (13 3/4 ounces each) artichoke hearts, drained and quartered
2 jars (26 ounces each) tomato sauce
1 pound fresh albacore tuna, cut into 1-inch pieces
Crushed red pepper flakes
Freshly grated Pecorino-Romano cheese, for serving

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.

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