Tuna Pepperoncini Penne Recipes

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ITALIAN PENNE WITH TUNA



Italian Penne with Tuna image

Need a quick pasta dish that's flavorful and colorful? This penne pasta dinner-for-two combines leeks, baby spinach, tuna and sun-dried tomatoes--and it's ready in just 20 minutes!

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 9

3 ounces dried multi-grain high-protein penne pasta
1 tablespoon olive oil
¾ cup thinly sliced leeks (white parts only)
2 cloves garlic, minced
4 cups fresh baby spinach
1 2.6-ounce pouch albacore tuna in water, broken into large chunks
3 tablespoons reduced-calorie Italian salad dressing
2 tablespoons dried tomatoes (not oil-packed), snipped
Cracked black pepper

Steps:

  • In a large saucepan cook pasta according to package directions; drain. Return to saucepan.
  • Meanwhile, in a 10-inch skillet heat oil over medium-low. Add leeks and garlic; cook 5 to 7 minutes or until tender, stirring occasionally. Turn off heat. Add spinach; stir until slightly wilted.
  • Stir spinach mixture into pasta. Stir in tuna, Italian dressing and dried tomatoes. If desired, sprinkle with cracked black pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 41.1 g, Cholesterol 12.5 mg, Fat 10.6 g, Fiber 6.9 g, Protein 16 g, SaturatedFat 1.3 g, Sodium 421.8 mg, Sugar 5.6 g

PENNE WITH A PUNCHY TUNA SAUCE



Penne with a punchy tuna sauce image

This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day

Provided by Katie Marshall

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

350g penne
1 tbsp olive oil
5 tbsp caper , drained, rinsed and patted dry with kitchen paper
185g jar pitted black olives , drained and roughly chopped
zest and juice 1 lime
2 x 200g tins tuna in spring water, drained
4 tbsp grated parmesan
½ small pack basil , leaves picked

Steps:

  • Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
  • Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.

Nutrition Facts : Calories 537 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

SPICY PEPPER PENNE



Spicy Pepper Penne image

Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1/2 cup pepperoncini
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
3-1/2 cups boiling water
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Nutrition Facts :

TUNA ALFREDO WITH PENNE PASTA



Tuna Alfredo with Penne Pasta image

This family invention is a favorite. It's quick, easy and only requires three core ingredients. The entire family loves this meal and always come running when they know this is being served. Serve with broccoli or fresh salad and garlic bread on side.

Provided by Angel Mom

Categories     Seafood     Fish     Tuna

Time 26m

Yield 4

Number Of Ingredients 6

1 cup penne pasta
24 ounces tuna, drained
1 teaspoon onion powder
1 pinch salt
1 (16 ounce) jar Alfredo sauce
2 ounces grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
  • Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 47.8 g, Cholesterol 109.4 mg, Fat 39.8 g, Fiber 2 g, Protein 62 g, SaturatedFat 16 g, Sodium 1443.3 mg, Sugar 5.9 g

TUNA PEPPERONCINI PENNE



Tuna Pepperoncini Penne image

Make and share this Tuna Pepperoncini Penne recipe from Food.com.

Provided by IOjaw

Categories     Tuna

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 (6 1/2 ounce) can tuna (drained)
1 medium red bell pepper (julienned)
1 medium yellow bell pepper (julienned)
175 g penne pasta
2 ounces bottled hot sauce (pepperoncini sauce works best)
freshly snipped parsley

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, in a skillet on medium heat sauté bell peppers and tuna in olive oil.
  • Drain and stir in cooked penne, then add pepperoncini sauce. Mix thoroughly.
  • Place in serving dish and top with parsley.
  • *Note: Hubby decided to serve this with a small salad and toasted garlic herb bread for the dinner.

Nutrition Facts : Calories 605.5, Fat 20.3, SaturatedFat 3.4, Cholesterol 35, Sodium 796.8, Carbohydrate 78.7, Fiber 11.7, Sugar 2.9, Protein 29.6

MEZZE PENNE WITH TUNA



Mezze Penne With Tuna image

Nothing could be easier than pasta with tuna, and yet it's such a phenomenal dish! When you're out of ideas for what to cook, you can always fall back on this pantry recipe.

Provided by Redazione Web

Categories     pasta

Time 20m

Yield 4

Number Of Ingredients 9

13OZ. mezze penne
6OZ. oil-packed tuna, drained
5OZ. mozzarella, diced
1/3 CUP extra-virgin olive oil
3 garlic cloves
saltpacked capers
parsley
salt
pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, rinse 1 Tbsp. capers to remove the salt. Drain, and chop them along with the garlic cloves and a bunch of parsley leaves.
  • In a bowl, stir together the chopped mixture with the tuna and extra-virgin olive oil.
  • Strain the pasta once al dente and place it in a large saucepan over high heat. Add the tuna sauce, some black pepper, and diced mozzarella. Toss quickly to meld the flavors. Once the mozzarella starts to melt, remove from the heat, and serve.

PENNE WITH SPICED TUNA SAUCE



Penne with Spiced Tuna Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

12 ounces penne, cooked until al dente
1/4 cup chopped onion
1/3 cup olive oil
1 small whole dried hot red pepper
4 anchovies, finely chopped
1 small red and yellow bell pepper, finely julienned
1 stalk celery, cut into 1/8-inch dice
2 tablespoons capers
Two 6-oz cans tuna fish, packed in oil, drained and crumbled
Salt to taste
2 tablespoons chopped Italian parsley for garnish

Steps:

  • Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES



Penne with Tuna, Cherry Tomatoes and Olives image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

14 ounces penne pasta
1/2 cup extra-virgin olive oil, divided
1 1/4 pounds tuna steak, diced
2 cloves garlic, very thinly sliced
2 long red chiles, seeded and finely chopped
4 anchovies, chopped
2 pints cherry tomatoes
1 large handful small black olives, preferably Nicoise
1 handful basil leaves, torn
Sea salt and freshly cracked black pepper

Steps:

  • Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
  • Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
  • Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
  • Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
  • Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.

PENNE WITH FENNEL AND TUNA



Penne With Fennel and Tuna image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, quick, pastas, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 fennel bulb (1 pound), cut into 1/2-inch pieces
1/3 cup olive oil
1 onion (8 ounces), peeled and chopped (1 1/2 cups)
1 1/2 tablespoons chopped garlic (6 to 8 cloves)
2 cans (6 1/8 ounces each) tuna packed in water
1/4 cup chopped parsley
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 pound penne (or a similar type) pasta

Steps:

  • In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
  • Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
  • Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.
  • Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 14 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams

PENNE WITH TUNA, BASIL, AND LEMON



Penne with Tuna, Basil, and Lemon image

Categories     Fish     Pasta     Low Fat     Kid-Friendly     Quick & Easy     Back to School     Lemon     Basil     Tuna     Summer     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 5

1/2 pound penne
1 garlic clove
1 lemon
1/4 cup packed fresh basil leaves
a 6-ounce can tuna in olive oil (not drained)

Steps:

  • Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
  • Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.

PENNE WITH TUNA AND RED ONION



Penne with Tuna and Red Onion image

The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 pound penne or other short tubular pasta
2 teaspoons olive oil
1 large red onion, chopped
3 garlic cloves, thinly sliced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 cans (6 ounces each) tuna packed in oil, drained
3/4 cup chopped fresh parsley
2 tablespoons capers, drained

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
  • Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g

SPICY PEPPERONCINI PENNE



Spicy Pepperoncini Penne image

I found this recipe in a Quick Cooking magazine sometime ago and have been making it several times a month for a few years now. Everyone who likes their food a little spicy loves this. And the best part of it is, it truly is ready in 30 minutes or less.

Provided by Kathy914

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package penne or 1 (16 ounce) package penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary
2 (3 1/2 ounce) packages sliced pepperoni, halved
1/2 cup sliced pepperoncini pepper
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
3 1/2 cups boiling water
1/2 cup whipping cream
1/2 cup grated parmesan cheese

Steps:

  • In large skillet (sort of deep), layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers.
  • Add water; bring to a boil.
  • Reduce heat; cover and simmer for 12 minutes Or until pasta is tender.
  • Add cream and Parmesan cheese; toss to coat.

Nutrition Facts : Calories 403.1, Fat 18.4, SaturatedFat 8.6, Cholesterol 54.8, Sodium 643.3, Carbohydrate 48.5, Fiber 7.2, Sugar 1.6, Protein 12.2

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.

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE



Penne With Tuna and Peas in Tomato Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

8 ounces penne
1 large clove garlic
2 teaspoons olive oil
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 cups crushed no-salt-added tomatoes
2 tablespoons no-salt-added tomato paste
8 ounces fresh tuna
2 cups frozen peas

Steps:

  • Bring a pot of water to boil for cooking the penne.
  • Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
  • Add wine and cook quickly to reduce by half.
  • Add tomatoes and tomato paste; reduce heat and simmer gently.
  • When water boils, add penne and cook according to package directions.
  • Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
  • When penne is cooked, drain and serve with the tuna-pea sauce.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 5 grams, Carbohydrate 114 grams, Fat 8 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 16 grams, TransFat 0 grams

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Penne With Spiced Tuna Sauce Recipe. 1. Empty tuna into a bowl and break it apart, set aside. 2. Very finely chop the chilli and parsley, blend the canned plum tomatoes and in a large pot bring water for the pasta to a boil. 3. Heat 2 tbsp of olive oil with one clove of garlic over high heat by tilting the pan so the garlic is almost submerged ...
From foodnewsnews.com


PENNE WITH MIXED PEPPERS AND TUNA - LESLIEBECK.COM
1. Cook pasta as directed. 2. Meanwhile, heat oil in large skillet over medium-high heat. Add sweet pepper strips and cook, stirring frequently, for 10 minutes or until tender-crisp and lightly browned.
From lesliebeck.com


PEPPERONI AND OLIVE PENNE PASTA - THE COOKING JAR
2020-05-03 Instructions. Cook the pasta according to package directions until al dente. Drain and set aside. Meanwhile in a Dutch oven over medium-high heat, saute the onions in some olive oil until fragrant, about 5 minutes. Add in diced garlic and saute for about 30 seconds. Toss in pepperoni and olives and saute for 5 minutes.
From thecookingjar.com


TUNA STUFFED PEPPERONCINI RECIPE - JOANNE WEIR
Combine the wine, vinegar, sugar, garlic, cloves, and bay leaves in a medium saucepan. Bring to a boil over medium-high heat, then add the peppers. Reduce the heat and cook, covered, until just tender, about 10 minutes. Drain and discard the cooking liquid and spices and cool. With a fork, mash together the tuna, olives, capers, and anchovies.
From joanneweir.com


TUNA PENNE ARRABIATTA | METRO
Open bag of penne marinara. Add hot pepper flakes and tuna. Microwave for 3 minutes. Stir, add parsley or basil and cook 2 to 3 more minutes. Garnish with lemon zest. Source : Bonduelle.
From metro.ca


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