Penne With Tuna Basil And Lemon Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
• Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
• Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

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:

• Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.

Steps:

• Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
• In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
• Moisten with some of the reserved pasta water to make a sauce-like consistency.
• Season to taste with salt and pepper.
• Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.