Tuna And Shallot Pasta Recipes

TUNA PASTA WITH TOMATO AND OLIVES

Tuna Pasta With Tomato and Olives image

This easy to make tuna pasta recipe is smothered in a sauce of canned tuna, tomato, garlic, shallots, olives, and parsley.

Provided by Elise Bauer

Categories Dinner Budget Pantry Meal Quick and Easy Pasta

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

12 ounces short pasta (shells, macaroni, rigatoni)
Salt (for pasta water)
3 tablespoons extra virgin olive oil (plus 2 Tbsp if you are using tuna packed in water)
1/4 cup chopped shallots (or onion)
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
2 5-ounce cans tuna packed in olive oil, drained
1 14-ounce can crushed tomatoes
1/4 cup chopped kalamata olives
1 teaspoon capers
1/2 teaspoon black pepper
1/4 teaspoon salt (more to taste)
1/4 cup shredded Parmesan
1 Tbsp chopped fresh parsley

Steps:

Boil the water: Bring 4 quarts of salted water to a boil (add 1 tablespoon salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.
Combine the pasta, sauce, Parmesan and parsley: Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

Nutrition Facts : Calories 415 kcal, Carbohydrate 37 g, Cholesterol 40 mg, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, Sodium 1247 mg, Sugar 6 g, Fat 17 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPAGHETTI WITH TUNA-MINT SAUCE

Spaghetti with Tuna-Mint Sauce image

Toss spaghetti with canned tuna, crushed red pepper flakes and fresh mint for a unique dish.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt and freshly ground black pepper
1 pound spaghetti
Three 12-ounce cans tuna packed in extra-virgin olive oil
1 medium shallot, finely chopped
Crushed red pepper flakes
1 cup torn fresh mint leaves

Steps:

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
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TUNA AND SHALLOT PASTA

Tuna and Shallot Pasta image

Very easy, quick meal which is really delicious. It's a great comfort food of mine, only trouble is I always want more than one bowl!

Provided by TracyC

Categories One Dish Meal

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces penne pasta
olive oil
1 (6 ounce) can chunk tuna
2 medium shallots, chopped
Worcestershire sauce, as much as you like
cheddar cheese, as much as you like
black pepper

Steps:

Cook Pasta according to packet instructions.
While pasta is cooking, chop shallots and drain tuna.
Drain cooked pasta and set aside.
In the pan just used to cook pasta, gently fry shallots in oil until starting to brown.
Add tuna and stir to heat. At this point splash in the worcestershire sauce, as much as you like!
Add pasta to hot tuna mix and stir until pasta is fully coated.
Grate in some cheddar cheese, stir around, then grate in a bit more. I find this gets the pasta coated better than just adding all cheese at once.
Heat for about 5-10 minutes more. Leave it without stirring for little periods at a time, this allows the cheesey tuna to catch on the pasta and makes it crispy in places.
Serve in deep bowls with a glass of wine :o).

Nutrition Facts : Calories 409.8, Fat 2.5, SaturatedFat 0.4, Cholesterol 17, Sodium 195.5, Carbohydrate 76.4, Fiber 10.4, Protein 21.7

PASTA WITH TUNA, CAPERS AND SCALLIONS

Pasta With Tuna, Capers and Scallions image

There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).

Provided by Melissa Clark

Categories dinner, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

Salt
12 ounces long, thin pasta, such as bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts separated
6 to 10 anchovies, chopped
3 tablespoons drained capers
1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
1 (5- or 6-ounce) can tuna, drained
Red-pepper flakes, for serving
Lemon wedges, for serving

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.

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Bring a large pot of salted water to a boil. Cook the pasta according to how you like it. (I used rigatoni, but you can use any type of pasta that you like.) Save about a cup of the pasta water to thin out the sauce later.
While the water is coming to a boil and the pasta is cooking, heat about 1/2 Tablespoon of olive oil in a skillet over medium high heat. Add the minced shallots and garlic and cook for about 5 minutes, until tender. Add the tomatoes, seasoning with salt, ground black pepper and a mixture of dry herbs, such as dry parsley, oregano, basil, crushed red pepper flakes, etc. Adding dry herbs also gives another level of flavor and the red pepper flakes brings a bit of heat to the sauce as well.
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