Tuna Pomodoro Recipes

SPAGHETTI CON POMODORO E TONNO

Steps:

• Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.

SPAGHETTI WITH TUNA AND CAPERS

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.

TUNA POMODORO

Steps:

• Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
• Meanwhile, heat oil in a large nonstick skillet over med-high heat.
• Add in garlic; cook/stir until fragrant, about 1 minute.
• Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
• Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
• Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
• Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
• Serve hot.

TUNA POMODORO

Steps:

• Sauté red onions and garlic in olive oil until onions are translucent.
• Add tomatoes, olives, pepperoncini, Italian seasoning, & bell peppers; sauté over medium heat for an additional 3 minutes.
• Add tuna and simmer for 4-6 minutes till hot throughout.
• Serve over pasta cooked according to package directions and garnish with parsley and manchego.

PAPPA AL POMODORO

Steps:

• Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds. Coarsely chop the tomatoes, removing the cores. Place in a food processor and process to a finely chopped but not a pureed consistency.
• Heat half the oil in a large saucepan or skillet. Add the onion and cook until soft but not brown. Stir in the garlic, saute briefly, then add the tomatoes. Cook about 10 minutes, until the tomatoes have softened and are thick.
• Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture. Mix, then add the basil and season to taste with salt and pepper. The mixture should be thick.
• Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.