TUNA ALFREDO WITH PENNE PASTA
This family invention is a favorite. It's quick, easy and only requires three core ingredients. The entire family loves this meal and always come running when they know this is being served. Serve with broccoli or fresh salad and garlic bread on side.
Provided by Angel Mom
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
- Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 47.8 g, Cholesterol 109.4 mg, Fat 39.8 g, Fiber 2 g, Protein 62 g, SaturatedFat 16 g, Sodium 1443.3 mg, Sugar 5.9 g
PENNE PASTA WITH TOMATO TUNA SAUCE
An easy and delicious penne pasta dish with tomato tuna sauce. It's made with canned tuna and kalamata olives for a quick fuss free dinner anytime of the week.
Provided by Marisa
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil in a medium sized sauce pot over medium low heat.
- Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.
- Add in the passata (Italian strained tomatoes), dried basil, salt and pepper and stir well.
- Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce. Stir well.
- Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
- While the sauce is slowly simmering, bring a large pot of water to boil.
- Salt the water and cook the pasta according to package directions.
- While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.
- When ready, drain the pasta and toss with some of the tomato sauce.
- Plate the pasta and top with more sauce and a sprinkle of basil.
- Serve while still warm.
Nutrition Facts : Calories 513 kcal, Carbohydrate 82 g, Protein 28 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 24 mg, Sodium 318 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
PENNE WITH SPICED TUNA SAUCE
Steps:
- Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.
PENNE WITH TUNA, BASIL, AND LEMON
Categories Fish Pasta Low Fat Kid-Friendly Quick & Easy Back to School Lemon Basil Tuna Summer Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
- Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.
PENNE WITH TUNA AND PEAS IN TOMATO SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil for cooking the penne.
- Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
- Add wine and cook quickly to reduce by half.
- Add tomatoes and tomato paste; reduce heat and simmer gently.
- When water boils, add penne and cook according to package directions.
- Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
- When penne is cooked, drain and serve with the tuna-pea sauce.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 5 grams, Carbohydrate 114 grams, Fat 8 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 16 grams, TransFat 0 grams
PENNE WITH TUNA PUTTANESCA
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
- In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
- In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
- Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.
PENNE WITH TUNA AND RED ONION
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
- Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g
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