Best 8 Fettuccine With Preserved Tuna Capers And Olives Recipes
Fettuccine with preserved tuna capers and olives is a delicious and flavorful Italian dish that's quick and easy to make. This classic recipe combines the salty and savory flavors of tuna, capers, and olives with tender fettuccine noodles and a tangy tomato sauce. With just a few simple ingredients and a few steps, you can have a delicious and authentic Italian meal on the table in no time.
Here are our top 8 tried and tested recipes!
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
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
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.
BOWS WITH TUNA, OLIVES & CAPERS
This delicious pasta recipe makes a quick and simple supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
- Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.
Nutrition Facts : Calories 677 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 2.36 milligram of sodium
TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY
Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
- Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
- Add the tuna and cook for another minute.
- Toss in the cooked pasta.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES
Recipe from Food Network's Kathleen Daelemans. I searched for a recipe with anchovies as an ingredient.
Provided by sidMILB
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta.
- Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
- Cook until garlic is fragrant and lightly golden.
- Add capers, anchovies, olives and tomatoes.
- Cook until tomatoes start to break down and become a sauce, about 8 minutes.
- Toss with cooked pasta.
- Add parsley/basil and tuna.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 120.2, Fat 4, SaturatedFat 0.8, Cholesterol 24.9, Sodium 823.1, Carbohydrate 6.2, Fiber 1.6, Sugar 1.4, Protein 14.9
PASTA SAUCE WITH TUNA, CAPERS AND OLIVES
I was hungry, and this was in the pantry. I was well pleased with the results. This is healthy, light and easy. I would have added 1 T of fresh basil and/or oregano if it had been on hand. Be careful to just heat the tuna, not to cook it or the texture will become tough. I used Kirkland solid white tuna (my favorite) but would have used Italian solid light tuna or tonno packed in olive oil if I had had it
Provided by Momma Dukes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- While water and pasta is boiling.
- Chop onion and garlic and sautee with olive oil in sauce pan until translucent.
- Add tomatos, sugar, with salt, pepper and pepper flakes to taste.
- Bring to a boil then simmer for 10 minutes.
- Add Capers and Olives simmer for 5 minutes more.
- Flake the tuna then add to the sauce and simmer until heated through.
- Serve over pasta with parmesean cheese.
Nutrition Facts : Calories 653.5, Fat 11.5, SaturatedFat 2.2, Cholesterol 32.3, Sodium 302.8, Carbohydrate 99.6, Fiber 7, Sugar 12.4, Protein 37
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.
Tips:
- Choose high-quality ingredients: Use the best quality ingredients you can find, as this will make a big difference in the final dish.
- Don't overcook the pasta: Cook the pasta according to the package directions, or until it is al dente (still slightly firm to the bite).
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma.
- Don't rinse the pasta after cooking: Rinsing the pasta will remove the starch, which is necessary for the sauce to adhere to the pasta.
- Season the sauce to taste: Taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
Conclusion:
Fettuccine with Preserved Tuna, Capers, and Olives is a simple but delicious pasta dish that is perfect for a quick and easy weeknight meal. The combination of salty tuna, briny capers, and flavorful olives creates a complex and satisfying flavor profile. This dish is also a great way to use up leftover tuna. So next time you're looking for a quick and easy pasta dish, give this recipe a try.
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