Best Penne With Pancetta Tuna And White Wine Recipes

PENNE WITH A PUNCHY TUNA SAUCE

Penne with a punchy tuna sauce image

This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day

Provided by Katie Marshall

Time 20m

Number Of Ingredients 8

Ingredients

350g penne
1 tbsp olive oil
5 tbsp caper , drained, rinsed and patted dry with kitchen paper
185g jar pitted black olives , drained and roughly chopped
zest and juice 1 lime
2 x 200g tins tuna in spring water, drained
4 tbsp grated parmesan
½ small pack basil , leaves picked

Steps:

Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.

Nutrition Facts : Calories 537 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE

Penne with Pancetta and Tomato-Cream Sauce image

Categories Milk/Cream Pasta Pork Tomato Sauté Super Bowl Quick & Easy Basil Bacon White Wine Winter Potluck Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup chopped pancetta or bacon (3 ounces)
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 14 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves, divided
1 pound penne

Steps:

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.