LINGUINE WITH TUNA PUTTANESCA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams
RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE
To vary this flavorful dish, serve the sauce over another kind of pasta or brown rice.
Yield serves 8, 2 cups per serving
Number Of Ingredients 13
Steps:
- Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.
- Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
- Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
- Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.
- (Per Serving)
- Calories: 388
- Total Fat: 7.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 1mg
- Sodium: 472mg
- Carbohydrates: 64g
- Fiber: 7g
- Sugars: 13g
- Protein: 12g
- Dietary Exchanges
- 4 Starch
- 1 Vegetable
- 1 Fat
RIGATONI PUTTANESCA
Make and share this Rigatoni Puttanesca recipe from Food.com.
Provided by texasjj
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.
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