PASTA WITH TUNA SAUCE
Steps:
- In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
PASTA WITH FISH SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup oil in a skillet and add onion, shallots and garlic. Cook, stirring, about 3 minutes without browning. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
- Bring sauce to boil; add cream and stir.
- Meanwhile, bring 10 cups of water to boil. Add pasta and cook, stirring often, about 10 minutes. Add broccoli and when the water returns to a boil cook about 4 minutes. Scoop out and reserve about 2/3 cup water.
- As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes. Or, if sea scallops are used and they are very large, cut in half. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops. Cook briefly, stirring, about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat.
- Drain pasta and broccoli and add them to sauce. Add reserved Y cup water. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 1015 milligrams, Sugar 6 grams, TransFat 0 grams
PASTA WITH FISH SAUCE
Provided by Paul Greenberg
Categories dinner, pastas, project, main course
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Rinse the fish heads and drain them in a colander. Put the olive oil in a large pan over medium heat and sauté the onion until it is translucent. Add the garlic and sauté until it is pale gold. Add 2 tablespoons of the parsley, stir, and add the fish heads.
- Turn the heads over, then add the wine. Let it bubble for a minute, then add the tomatoes with their juice. Season with salt and pepper and stir. Cook at a gentle simmer for 15 minutes.
- Remove the heads from the pan. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside. Remove and discard any large bones. Put the remainder of the heads in a food mill fitted with a coarse disc. Force the juices and pulp through the mill into the pan.
- Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
- Meanwhile, cook the pasta, drain it and toss it with the sauce. Add the remaining parsley and the butter and toss again.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 18 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 590 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY FISH AND OLIVE SPAGHETTI
This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
- Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
- Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.
Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams
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SPAGHETTI ALLA COLATURA – ITALIAN FISH SAUCE PASTA
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5/5 (23)Category Main CourseServings 4Estimated Reading Time 8 mins
- Put a pot of water onto boil. Add just 1 teaspoon salt or none (the colatura is quite salty). Add the spaghetti and cook al dente according to the instructions on the packet.
- While the spaghetti is cooking, combine garlic, parsley and peperoncino in a large bowl. Slowly drizzle in the olive oil, followed by the colatura. Leave to rest until pasta almost cooked then add 2-3 tablespoons of the pasta cooking water to form an emulsion. Whisk well.
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