SPAGHETTINI WITH TUNA
This is a perfect meal for anyone who doesn't eat meat or poultry but does eat fish. You can spice up this dish, literally, by adding red pepper flakes and a 28-ounce can of whole plum tomatoes. This easy dish is an Italian staple-why not a kosher one too?
Provided by Jamie Geller
Categories Dinner, Main
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- 1. Prepare pasta according to package instructions. 2. In a medium saucepan, heat evoo over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn. (If it burns, garlic will taste bitter. Throw it out and start over.) 3. Add tuna with oil from the can; mix well. Stir in broth, increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much. 4. Add parsley and cook for 1 to 2 minutes more, stirring occasionally. Pour over spaghettini and serve with crusty bread. Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.
Nutrition Facts :
SPAGHETTI WITH TUNA AND CAPERS
With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!
Provided by Kim's Cooking Now
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.
Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g
SPAGHETTI WITH TOMATO, CHILLI & TUNA SALSA
A speedy spaghetti supper that you can throw together with minimum shopping
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 22m
Number Of Ingredients 6
Steps:
- Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
- Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.
Nutrition Facts : Calories 404 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium
SPAGHETTI WITH ITALIAN TUNA
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
- While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
- Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
TUNA, OLIVE & SPINACH SPAGHETTI
Fresh flavours of red onion, spinach, parsley and dill combine with tuna, olives and wholemeal spaghetti to make a balanced and low-calorie supper that's a great midweek dish
Provided by Nadine Brown
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.
- Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.
- Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.
Nutrition Facts : Calories 329 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
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.
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