Tomato Cream Sauce With Tuna Recipes

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

Steps:

• Note: I make my marinara with a bit of olive oil, garlic, canned tomato puree, a bit of Tobasco, basil, salt and pepper. It went great with this recipe.
• Heat the oil in a frying pan. Add the garlic, sun-dried tomatoes and black olives. Cook a bit. Pour in the marinara sauce and cook for a few minutes. Add the tuna to the sauce. Cook for another minute. Add the cream and cook on high heat until the sauce is hot but not boiling. Add the pasta and finish cooking directly in the sauce. Sprinkle the dish with the parsley. Serve immediately. Buon appetito!

Steps:

• Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color.
• Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute.
• Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling.
• Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute.
• Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately.
• Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

Steps:

• Heat oil in a medium heavy saucepan and cook onion and garlic just until tender.
• Add tomatoes, oregano, salt and pepper to taste and simmer over low hear for about ten minutes, or until blended and hot.
• Add the tuna, olives and capers, if desired, simmer a little longer to thicken sauce.
• Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente or just until tender.
• Drain and combine with hot tuna-tomato sauce and serve with sprinkled cheese.

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

Steps:

• Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Steps:

• Bring a large pot of water to a boil over high heat.
• Heat a medium saucepan and add the olive oil, swirling to coat the pan. Saute the onion and garlic until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Add the tuna and stir, being careful not to break up the chunks too much.
• Stir in the tomatoes, season with salt and black pepper, bring to a boil, and reduce the heat to a simmer. Cook for 20 to 30 minutes. Add the chopped herbs a few minutes before serving.
• While the sauce is simmering, cook the pasta, drain, and toss with the sauce. Top with a drizzle of olive oil and an extra sprinkle of red pepper flakes.

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
• Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.