Fettuccine With Preserved Tuna Capers And Olives Recipes

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.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes.
• Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers.
• Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again.
• To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.
• Flavor Building
• Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper.

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.

Steps:

• Cook the pasta until tender but still firm to the bine. Drain and return to pan.
• Heat olive oil and butter in skillet over med-low heat. Add the garlic and cook for a few seconds until just begining to color. Reduce heat to low. Add tuna, lemon juice, capers and olives. Stire gently until all ingredients are heated through.
• Transfer the pasta to a serving dish. Pour the tuna mixture over the pasta. Add the parsley. Toss well to mix then serve immediately with mixed greens, haricot verts, or snow peas.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
• Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
• Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
• Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
• Add the tuna and cook for another minute.
• Toss in the cooked pasta.
• Enjoy!

Steps:

• While water and pasta is boiling.
• Chop onion and garlic and sautee with olive oil in sauce pan until translucent.
• Add tomatos, sugar, with salt, pepper and pepper flakes to taste.
• Bring to a boil then simmer for 10 minutes.
• Add Capers and Olives simmer for 5 minutes more.
• Flake the tuna then add to the sauce and simmer until heated through.
• Serve over pasta with parmesean cheese.