Best Fettuccine With Preserved Tuna Capers And Olives Recipes

Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Fettuccine with Preserved Tuna, Capers, and Olives image

Provided by Alfred Portale

Yield Makes 4 servings

Number Of Ingredients 11

Coarse salt
1 pound dried fettuccine
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
6 anchovy fillets, rinsed, dried, and minced
1 1/2 cups canned tomato puree
1 tablespoon capers, rinsed and chopped
1/4 cup Gaeta olives, pitted and chopped
14 ounces excellent-quality tuna preserved in olive oil
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes.
Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers.
Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again.
To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.
Flavor Building
Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper.