Savor the exquisite symphony of flavors in puttanesca with tuna polpette and penne, a delectable dish that tantalizes the taste buds with its vibrant Mediterranean essence. This culinary masterpiece seamlessly blends the richness of tuna polpette, the zesty tang of puttanesca sauce, and the comforting embrace of penne pasta, creating a harmonious ensemble that will leave you craving for more. Embark on a culinary adventure as we unveil the secrets behind this delectable dish, guiding you through the steps of preparing each element with precision, ensuring a delightful and unforgettable dining experience.
Here are our top 7 tried and tested recipes!
TUNA PUTTANESCA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
- Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
- Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
PENNE WITH TUNA PUTTANESCA
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
- In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
- In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
- Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.
TUNA PUTTANESCA AND PENNE
Loosely based on"Every Day with Rachel Ray" Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings.
Provided by Manami
Categories Tuna
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
- While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
- Add the tuna, flaking it with a wooden spoon.
- Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
- Stir in the capers and olives and heat until warmed through, 1 minute.
- Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
- Add a ladle of the pasta cooking liquid to the sauce.
- Drain the pasta, add it to the sauce and toss.
Nutrition Facts : Calories 810.2, Fat 20.6, SaturatedFat 3.2, Cholesterol 55.2, Sodium 910.1, Carbohydrate 99.6, Fiber 15.2, Sugar 5.4, Protein 57.8
SPICY TUNA PUTTANESCA
Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.
Provided by thedailygourmet
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
- Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
- Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g
TUNA PASTA PUTTANESCA
I got this recipe from the Rachael Ray web site and it is easy and delish. Di Scharf posted something similar from Rachael Ray but the measurements and some of the ingredients are a little different. We loved this pasta and I hope you try it.
Provided by mandabears
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the penne pasta until al dente.
- In the meantime, over medium heat in a large skillet heat the olive oil.
- Add the garlic and red pepper flakes.
- Cook for 1-2 minutes.
- Add tuna and break it up with a spoon.
- Add olives and capers.and cook for another 1-2 minutes.
- Add white wine and cook down for another minute.
- Stir in diced tomatoes with their juice.
- Add the chopped parsley, lemon zest and black pepper.
- Cook for 2-3 minutes.
- Add a few ladles of the pasta cooking water to the pasta sauce.
- Drain pasta and add to the skillet.
- Toss to coat.
Nutrition Facts : Calories 770.5, Fat 21.7, SaturatedFat 3.3, Cholesterol 15.3, Sodium 1075.6, Carbohydrate 107, Fiber 16.3, Sugar 7.8, Protein 35.5
PENNE PUTTANESCA
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
- Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
- Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
- Mix the anchovy paste with the tomatoes and pour over all.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 384
- Protein: 24g
- Carbohydrates: 40g
- Fat: 5g
- Cholesterol: 87mg
- Sodium: 838mg
- Fiber: 5g
TUNA AND FARFALLE PUTTANESCA
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
- Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. This is especially true for the tomatoes, which should be ripe and flavorful.
- Don't overcrowd the pan: When cooking the tuna polpette, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Season the sauce to taste: The sauce should be flavorful but not too salty. Add salt and pepper to taste, and adjust the other seasonings as desired.
- Serve the dish immediately: Puttanesca with tuna polpette and penne is best served immediately, while the pasta is still hot and the sauce is still bubbling.
Conclusion:
Puttanesca with tuna polpette and penne is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of briny olives, capers, and anchovies with the savory tuna polpette and the al dente pasta is simply irresistible. This dish is sure to please everyone at the table, and it's also a great way to use up leftover tuna. So next time you're looking for a quick and easy meal, give this recipe a try.
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