Penne With Pancetta Tuna And White Wine Recipes

Steps:

• Preheat the oven to 350 degrees F with a rack set on the middle shelf.
• Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
• Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups. Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt. Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
• Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
• While the water is coming to a boil, make the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes. Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes. Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
• Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
• Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
• To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.

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.

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
• Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
• Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
• Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.

Steps:

• Cook pasta till al dente.
• Drain.
• Combine the rest of the ingredients in large bowl.
• Toss with cooked pasta.
• Garnish with cheese and adjust seasonings.

Steps:

• Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
• Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate.
• Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
• Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
• Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.