Best Mediterranean Tuna Capellini Recipes
TUNA FISH SAUCE ON CAPELLINI
This is a great Friday night supper. The recipe is from an Italian friend whose family came from Abruzzi.
Provided by Mamie37
Categories Tuna
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and carrot in oil until just brown.
- Add tomatoes, parsely, and basil.
- Cook on low flame until vegetables are soft (30 minutes).
- Add tuna and simmer for 15 minutes.
- Cook pasta as directed on package.
- Drain, and add pasta to skillet, and coat with sauce.
- Serve with Parmesan, and fresh black pepper.
Nutrition Facts : Calories 480.4, Fat 10.6, SaturatedFat 1.7, Cholesterol 10.2, Sodium 496.1, Carbohydrate 67.9, Fiber 4.9, Sugar 7.5, Protein 27.8
PASTA WITH TUNA, CAPERS AND SCALLIONS
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
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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