Tuna And Anchovies Pasta Recipes

Steps:

• 1. Cook the pasta in boiling and lightly salted water.
• 2. Heat a small frying pan over a low heat. Cook the sunflower seeds until golden, shaking occasionally.
• 3. Place tuna, anchovies, parsley and olive oil in a food procesor and process until smooth.
• 4. Add Creme Fraiche and blend again.
• 5. Drain the pasta and transfer back to the saucepan.
• 6. Add the fish mixture to the pasta and toss to combine. Season with salt and pepper.
• 7. Sprinkle generously with the roasted sunflower seeds and enjoy!

Steps:

• In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
• Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
• Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.

Steps:

• Open the cans of tuna and anchovies, reserving the oils for cooking. Roughly flake the tuna and chop the anchovies.
• Place pinenuts on non-stick foil and grill until brown (this won't take long, so it's best to stay right next to the grill as they can burn quickly).
• Bring a large pan of water to the boil. Add salt and oil (if this is how you like to cook pasta - some people omit one or both of them). As soon you have added the pasta to the pan, start making the sauce:.
• Fry the chopped onion in the tuna and anchovy oils (using as much or as little as your personal preference) until transparent, adding the crushed garlic for about the last minute.
• Add the tomatoes, tomato puree, and orange juice (if using) and simmer for 5 minutes. Stir through the tuna, chopped anchovies and orange zest, and cook for a further 2 - 3 minutes to warm through then season to taste, with the pepper.
• Drain the pasta and toss together with the sauce. If using parsley, either toss through the pasta, or use as a garnish.
• As an addendum: not essential, but I find it handy spending a few seconds in checking the pasta packet for cooking time and liquid measure. Then, bearing in mind that once the pasta has been added to the water, it will take a few minutes to return to a rolling boil again)I calculate the timings. The idea being that the sauce and pasta are both ready at the same time. Sometimes I start the sauce first, other times the pasta. But it's a pretty fool-proof recipe though, and if you're unsure, you can always start the sauce first and keep it warm until required - it won't spoil.

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.