Number Of Ingredients 9 Steps:
Cook spaghetti, reserving 1 1/2 cups pasta water, then drain. Meanwhile, in a skillet, cook onions in olive oil until slightly golden. Add tomatoes and cook until just soft. Add pasta water and pecorino and heat until thick and creamy. Add pasta, capers, and tuna. Cook until sauce coats pasta. Season with lemon zest and juice. Top with panko.
Time 25m Yield 6 servings Number Of Ingredients 11 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.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.
Time 25m Number Of Ingredients 9 Steps:
Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente. Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter. Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.
Time 30m Number Of Ingredients 9 Steps:
Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain. Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta. Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water. Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Time 30m Yield 3 to 4 servings Number Of Ingredients 11 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, heat olive oil over medium heat. Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes. Add crushed red pepper and garlic and saute for another minute. Add tomato sauce and reduce heat to low. Next, add capers and the cans of tuna. I like to drain the oil from one of the cans and leave the oil from the second. Break up the large pieces of tuna with a fork or wooden spoon. Cook pasta in boiling salted water for about 7 minutes or until al dente. Drain, and toss with tuna red sauce in a serving bowl. Sprinkle with basil or parsley and serve.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain. Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes. Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally. Add the tuna and cook for another minute. Toss in the cooked pasta. Enjoy!
Time 45m Yield 5 Number Of Ingredients 14 Steps:
Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes. Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally. Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes. Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid. Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in. Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle. Turn off the heat and cover the pot until cheese starts to melt. Serve.
Yield 6 servings Number Of Ingredients 9 Steps:
Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt. Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
Time 35m Number Of Ingredients 11 Steps:
Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked. Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.
More about “spaghetti with tuna capers and tomatoes recipes”
Time 25m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook pasta. Meanwhile place olive oil and garlic in large saute pan and turn heat to medium. Cook until garlic is fragrant and lightly golden. Add capers, anchovies, olives and tomatoes. Cook until tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley/basil and tuna. Salt and pepper to taste. Serve immediately.
