Best Artichokes And Tuna Pasta Sauce Rachael Ray Recipes

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ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)



Artichokes and Tuna Pasta Sauce (Rachael Ray) image

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

1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped
2 garlic cloves, chopped
5 ounces canned tuna, drained and flaked into small chunks
14 ounces artichoke hearts, drained and sliced (I use quartered)
1 teaspoon dried thyme (or equivalent fresh)
1/2 cup dry vermouth or 1/2 cup white wine
1/2 cup fat free chicken broth
salt and pepper, to taste
1/2 lemon, zest and jucie
1/4 cup parmigiano-reggiano cheese, grated
red pepper flakes (optional)
8 ounces spaghetti

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



Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

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.

Making a hearty and delicious pasta sauce with artichokes and tuna is an excellent way to enjoy a flavorful and nutritious meal. Artichokes and tuna are known to be rich in protein, healthy fats, vitamins, and minerals, making them great ingredients for any meal. When creating an artichoke and tuna pasta sauce, there are several tips and tricks that can help you make the best possible version of this dish.

Tips for Cooking with Tuna and Artichokes

1. Choose the right type of tuna
When making a pasta sauce with tuna, it is important to choose the right type of tuna. The best options are solid or chunk tuna packed in water. This type of tuna has a milder flavor and is tender, making it ideal for pasta sauces.
2. Use fresh or canned artichokes
Artichokes are a crucial ingredient in the artichoke and tuna pasta sauce. You can use either fresh or canned artichokes. However, fresh artichokes will require preparation before use, while canned artichokes are ready to use since they are already cooked.
3. Cook the pasta first
Before you start cooking the artichoke and tuna pasta sauce, cook the pasta first. This ensures that the sauce will not become overcooked while the pasta cooks.
4. Sauté the onions and garlic first
Sautéing the onions and garlic first will bring out their natural sweetness and enhance the flavor of the dish. To do this, heat a tablespoon of olive oil in a skillet over medium heat and then sauté the onions and garlic until they become soft and fragrant.
5. Drain the tuna and artichokes
Before adding the tuna and artichokes to the sauce, be sure to drain them properly. This will help remove any excess water or oil, ensuring that the sauce gets the right consistency and flavor.
6. Season the sauce well
Seasoning the sauce with a variety of herbs and spices is important to bring out the flavor of the dish. Consider adding dried oregano, basil, parsley, and red pepper flakes to the sauce to give it a more robust flavor.
7. Add grated cheese
Adding grated cheese to the pasta sauce adds richness and depth of flavor to the dish. Consider using Parmesan cheese or Pecorino Romano cheese, which are both perfect for pasta dishes.

Conclusion

In summary, making a tasty and nourishing artichoke and tuna pasta sauce requires careful consideration of several factors. Choosing the right type of tuna, using fresh or canned artichokes prep, and seasoning the sauce well are all essential steps to follow. Also, be sure to cook the pasta first and sauté the onions and garlic to add flavor and improve the texture of the dish. Lastly, don't forget to add grated cheese to the sauce to enhance the flavor and richness of the dish. By following these tips and tricks, you can prepare a delicious and nutritious artichoke and tuna pasta sauce that is sure to impress.

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