Best Pasta Tonnato Recipes

Pasta Tonnato Nests image

Yield 2 Servings, Can be doubled

Number Of Ingredients 7

8 to 9 ounces fresh or dried herb flavored fettuccine
1 1/2 tablespoons olive oil
1 cup purchased chunky garden style pasta sauce
1/4 cup dry red wine
1 6-ounce can solid white tuna packed in water, drained
1/4 cup sliced pitted brine-cured olives (such as Kalamata)
2 tablespoons chopped fresh basil

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 2 minutes for fresh and 10 minutes for dried. Drain pasta. Return to same pot and toss with oil.
Combine sauce and wine in heavy medium saucepan. Bring to simmer over medium heat. Mix in tuna and olives, being careful to keep tuna in fairly large pieces. Season with salt and pepper.
Divide pasta between 2 plates. Using large spoon, make indentation in centers of pasta to create "nests." Spoon sauce into centers. Sprinkle each with basil.

PASTA TONNATO image

Yield 3-4 servings

Number Of Ingredients 11

-Can of Tuna
-capers
-black olives, chopped
-pepper
-red pepper flakes
-28 oz can of Progresso Fire Roasted Tomatoes
-garlic
-parsley
-olive oil
-onion chopped
-pasta, such as Farfalle

Steps:

-cook garlic on olive oil and add chopped onion, add red pepper flakes and toast them for a minute -mash in the tuna, capers, and olives -pour in the can of tomatoes and let the sauce bubble up and thicken -add more olive oil to taste and salt Meanwhile: -cook the pasta in well-salted water -when it is done, transfer with a slotted spoon to the sauce... don't rise the pasta. Save pasta water to add to sauce if it needs it.