Best Artichokes And Tuna Pasta Sauce Rachael Ray Recipes
ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)
Started with a Rachael Ray recipe that looked amazing but very high fat and calories! Gave it a much needed fat and calorie makeover and this is how it ended up. It isn't a diet dish but much healthier than the original. Hope you enjoy! For the FULL fat and calorie version please see http://rachaelrayshow.com/food/recipes/spaghetti-artichokes-and-tuna/ Please use the best quality canned tuna you can afford. It makes all the difference! Also remember to buy sustainable! :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
- Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
- Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
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Artichokes and tuna pasta sauce recipe by Rachael Ray is a unique and delicious recipe that blends two unconventional ingredients: artichokes and tuna. This tangy and savory pasta sauce is perfect for spaghetti, but it can be served with any other type of pasta.
Artichokes
Artichokes are vegetables that belong to the thistle family. They have a unique flavor that is both tangy and bitter, making them an excellent ingredient for savory dishes. Artichokes are rich in antioxidants, fiber, and vitamins like C and K, making them healthy and nutritious.
Artichokes in the Recipe
The artichokes in this recipe come in a can or jar and are usually marinated in oil, herbs, and vinegar. These artichokes act as the base for the tangy, savory pasta sauce. The artichoke hearts are chopped and sautéed with onions, garlic, and other spices to create a thick and flavorful sauce.
Tuna
Tuna is a saltwater fish that is rich in protein, omega-3 fatty acids, and other nutrients. It is often canned and used as an ingredient in salads, sandwiches, and pasta dishes. Tuna has a mild, slightly sweet flavor that pairs well with other savory ingredients.
Tuna in the Recipe
The canned or jarred tuna is added to the pasta sauce after the artichokes have cooked down. The tuna is flaked and stirred into the sauce, where it absorbs the flavors of the artichokes and herbs. The result is a tangy, savory sauce with a hint of sweetness from the tuna.
Pasta
Pasta is a staple ingredient in Italian cuisine and is made from flour, water, and sometimes eggs. There are a wide variety of pasta shapes, including spaghetti, linguine, penne, and more. Pasta is versatile and can be served with a variety of sauces and ingredients.
Pasta in the Recipe
This recipe recommends using spaghetti, but any type of pasta will work well. The pasta is cooked to al dente before being drained and tossed with the artichokes and tuna sauce. The sauce coats the pasta evenly, creating a flavorful and satisfying dish.
Other Ingredients
Along with the artichokes, tuna, and pasta, this recipe uses several other ingredients to create a balanced and flavorful dish.
Onions and Garlic
Onions and garlic add depth and complexity to the pasta sauce. The onions are diced and sautéed in olive oil until they are soft and translucent. The garlic is then added and cooked until fragrant.
Herbs and Spices
A variety of herbs and spices are used in this recipe to enhance the flavor of the artichokes and tuna. This recipe calls for oregano, thyme, red pepper flakes, and black pepper. These herbs and spices create a tangy, savory, and slightly spicy sauce.
Tomato Sauce
A small amount of tomato sauce is added to the artichoke and tuna sauce to add depth and richness to the flavor. The tomato sauce also helps to thicken the sauce and create a smooth, even texture.
Conclusion
Artichokes and tuna pasta sauce by Rachael Ray is a unique and flavor-packed recipe that is perfect for anyone looking for a creative twist on traditional pasta dishes. This recipe combines tangy artichokes, sweet tuna, and savory herbs and spices with al dente pasta to create a delicious and satisfying meal.