Tuna Sauce Alla Nonna Con Penne Recipes

ITALIAN PENNE WITH TUNA

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.

PENNE PASTA WITH TOMATO TUNA SAUCE

Steps:

• Heat the oil in a medium sized sauce pot over medium low heat.
• Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.
• Add in the passata (Italian strained tomatoes), dried basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce. Stir well.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce is slowly simmering, bring a large pot of water to boil.
• Salt the water and cook the pasta according to package directions.
• While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.
• When ready, drain the pasta and toss with some of the tomato sauce.
• Plate the pasta and top with more sauce and a sprinkle of basil.
• Serve while still warm.

PENNE WITH SPICED TUNA SAUCE

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.

TUNA SAUCE ALLA NONNA CON PENNE

Steps:

• This is a one pot recipe. In shallow sauce pan heat olive oil and saute sliced garlic until softened. Drain canned tuna (if water packed) and add to pan and saute with garlic Add 1 tsp Better Than Bullion chicken base and stir. Deglaze pan with 1/4 cup white wine Add crushed tomatoes and tomato sauce Add capers, olives, oregano, parsley, basil and black and red pepper. Taste before adding salt. Let simmer about 30 minutes. While sauce is simmering cook pasta according to directions for al dente Drain pasta and return to pot and add some sauce and saute sauce and pasta together Portion out pasta and top with extra sauce and fresh basil

PENNE WITH TUNA AND RED ONION

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.

PASTA WITH SPICY TUNA SAUCE

Steps:

• Parsley and peppers for garnish.
• Heat oil and saute onion and garlic till soft.
• Add tomatoes with their juice and all other ingredients except pasta.
• Simmer gently for 30 minutes.
• When sauce is nearly ready, cook pasta and drain.
• Place in serving bowl.
• Season.
• Pour sauce over cooked pasta and toss lightly.
• Garnish with parsley and peppers.
• Accompany with parmesan cheese.

PASTA WITH TUNA SAUCE

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

PENNE WITH TUNA, BASIL, AND LEMON

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 A PUNCHY TUNA SAUCE

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.

TUNA ALFREDO WITH PENNE PASTA

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.

PENNE ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE

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.

PENNE WITH TUNA PUTTANESCA

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.