Tuna Olive And Caper Sauce Recipes

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



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

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 AND CAPER SAUCE



Spaghetti with Tuna and Caper Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

12 ounces spaghetti
Coarse salt and freshly ground pepper
10 ounces tuna packed in olive oil (from 1 to 2 tins)
3 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed and drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
  • Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

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