Tuna Puttanesca With Farfalle Recipes

TUNA FARFALLE ALLA PUTTANESCA

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

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.;

TUNA PUTTANESCA WITH FARFALLE

Steps:

• Bring a large pot of water to a boil. Place sun-dried tomatoes in a bowl and cover with the hot water. Let sit for 15 minutes to soften. When large pot of water comes to a boil, salt the water and add farfalle. Cook till about 2 minutes shy of done. Reserve 1 cup of the cooking water then drain pasta and set aside. While pasta is cooking, heat a large saute pan over a medium flame with the olive oil. Mince garlic and rinse anchovies. Add garlic and anchovies to oil and cook for about two minutes, breaking up the anchovies in the oil to help it dissolve. Chop tomatoes if using fresh and chop olives roughly. Add tomatoes, olives, and capers to garlic along with chili flakes. Remove sun-dried tomatoes from the soaking liquid and add half the liquid to the saute pan. Save the remaining liquid. Thinly slice sun-dried tomatoes and add to the sauce along with one half cup reserved pasta water. Drain tuna and break up lightly with a fork. Let pasta sauce simmer until reduced by half. Add tuna, pasta, and remaining pasta water along with pepper to taste. Let simmer for another two minutes until pasta is al dente, tuna is heated through, and ingredients are all nicely distributed. If the pasta looks too dry, add remaining sun-dried tomato liquid. Remove from heat and stir in chopped parsley. Serve immediately.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

SPICY TUNA PUTTANESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

TUNA PUTTANESCA

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 extra-virgin olive oil 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.