Toddler Tuna Sammi W Mini Farfalle Recipes

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MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA

Long-established Italian ingredients sure to make any meal fantastic - mini Farfalle with cherry tomatoes, basil, mozzarella, onion and seasonings.

Provided by Food Network

Time 19m

Yield 4-6 servings

Number Of Ingredients 7



Mini Farfalle with Cherry Tomatoes, Basil and Mozzarella image

Steps:

  • Bring a pot of water to a boil.
  • Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
  • Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
  • Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
  • Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
  • Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
  • 2011 Barilla. All Rights reserved.

1 box Barilla Piccolini® Mini Farfalle
2 tablespoons extra virgin olive oil
2 tablespoons onions, minced
1 pint cherry tomatoes, halved
Salt and Pepper to taste
4 leaves fresh basil, chopped fine
4 ounces mozzarella cheese, shredded

MINI FARFALLE WITH TOMATOES AND CORN

Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious.

Provided by Julie Bs Hive

Categories     European

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8



Mini Farfalle With Tomatoes and Corn image

Steps:

  • Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
  • In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
  • Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Nutrition Facts : Calories 375.8, Fat 8.8, SaturatedFat 3, Cholesterol 11, Sodium 209.1, Carbohydrate 61.5, Fiber 4.8, Sugar 5.9, Protein 15.1

1 (16 ounce) box barilla piccolini mini farfalle pasta
2 lbs plum tomatoes or 1 (28 ounce) can diced tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon chopped onion
1 (15 1/2 ounce) can corn, drained
1 cup parmesan cheese, grated
4 basil leaves, chopped
salt and black pepper

FARFALLE WITH TUNA, TOMATOES AND OLIVES

Categories     Fish     Olive     Pasta     Tomato     Vegetable     Sauté     Picnic     Quick & Easy     Oscars     Dinner     Seafood     Fall     Spring     Summer     Winter     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7



Farfalle with Tuna, Tomatoes and Olives image

Steps:

  • Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
  • Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE

Tuna and 'shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.

Provided by Joan Lang

Number Of Ingredients 9



Farfalle with Tuna and Rosemary Mushroom Sauce image

Steps:

  • Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.

1/2 pound whole-wheat farfalle
1 tablespoon olive oil
2 anchovies, chopped
1 tablespoon chopped fresh rosemary
10 ounces (about 2 cups) sliced baby portobello mushrooms
6 scallions, chopped
1/2 cup dry white wine
1 can (5 ounces) chunk light tuna in oil, drained
2 tablespoons chopped fresh parsley

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