- Seafood pasta
- Tuna pasta
We all love pasta in this house which is no bad thing when you consider how versatile it is to use and how quick it is to cook. We tripled the quantities below to feed our family but the recipe shown has been adjusted to serve 4 to 6 people.
Kent, England, UK
1 person made this
- 500g fusilli pasta
- 1 tablespoon olive oil
- 1 to 2 garlic cloves, finely chopped
- 60g olives, pitted and halved
- 100g sun dried tomatoes, roughly chopped
- 1 (160g) tin tuna, drained
- 1 tablespoon tomato puree
- salt and pepper to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Bring a large saucepan of lightly salted water to the boil over a high heat. Add the fusilli and cook according to the instructions on the packet, or until al dente. Drain and set aside.
- Add a tablespoon of olive oil to the same pan that that pasta was cooked in and heat up. Add the garlic, olives and sun dried tomatoes. Add the tuna and break it apart in the pan then stir in the tomato puree. Stir together over a gentle heat for two to three minutes.
- Add the fusilli and drizzle with olive oil to prevent sticking. Toss all the ingredients together until the fusilli is coated and all the ingredients are combined. Season with salt and pepper. Serve and enjoy!
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- 360 g fusilli (12oz)
- 180 g canned tuna or tuna fillet (6oz)
- 70 g black olives (2.5oz) pitted
- 4-6 sundried tomatoes
- 6-8 datterini tomatoes cut into quarters
- 1 handful basil leaves
- 1 tbsp salted capers rinsed from salt
- 2 garlic cloves peeled and chopped
- fresh parsley chopped
- salt for pasta and to taste
- ground black pepper to taste
- peperoncino flakes (optional)
- 4 tbsp extra virgin olive oil
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Prepare the Pasta Dish
Preheat oven to 350 degrees Fahrenheit.
In a small oven-safe bowl, combine garlic, sundried tomatoes, fennel seeds, olive oil, salt and pepper. Cover and bake for one hour.
In the meantime, boil noodles according to package directions (be sure to use salted water).
Remove confit from oven and allow to cool. Blend with immersion blender or food processor.
Mix processed confit with noodles.
Mix noodles with basil, olives, goat cheese and cherry tomatoes. Garnish with Parmesan if desired.
Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes.
Heat olive oil in a large non-stick frying pan over high heat. Add salt and garlic when the garlic just begins to brown, add thyme and sun-dried tomatoes. Toss and add broccoli.
When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add 1 cup Parmesan cheese to all, sprinkling and stirring to mix.
- 1 large onion
- 4 medium-size carrots
- ¼ cup sun-dried tomatoes packed in oil
- 1 cup (tightly packed) fresh parsleyleaves, preferably Italian (flat-leaf)
- 1 pound ( 4 cups ) elbow macaroni, penne, or fusilli
- ½ cup olive oil
- 2 cans ( 7 ounces each) tuna packed in water
- 2 tablespoons black olivepaste
- 1 teaspoon dried red pepper flakes
- freshly ground black pepper
With a can of tuna and sweet potatoes, you can turn a fancy Italian dish into a rustic dinner.
I once thought risotto requires master cooking skills. I never imagined I could make it myself!
This simple risotto recipe only takes 15 minutes of hands-on prep and a bunch of pantry staples you probably already have on hand. It&rsquos seriously impossible to mess up!
The result is a hearty Italian dish that even Gordon Ramsay won&rsquot say no to. That may be an exaggeration, but you get my point!
Yellowfin Tuna and Sun-dried Tomato Crostini
Beautiful as well as delicious! These tasty bites will dress up any cocktail party or casual gathering!
- 4, 2.6 oz. pouches StarKist Selects E.V.O.O. ® Yellowfin Tuna with Sun-dried Tomato
- 1 French baguettes, sliced into
- Place crostini on a large sheet pan and brush each side with olive oil. Put under the broiler and toast on each side. Remove from oven and place on a large serving platter.
- Spread each crostini with mascarpone or goat cheese. (
Recipe Nutrition Information
4, 2.6 oz. pouches StarKist Selects E.V.O.O. ® Yellowfin Tuna with Sun-dried Tomato
|Servings Per Container: 32 crostini|
|4, 2.6 oz. pouches StarKist Selects E.V.O.O. ® Yellowfin Tuna with Sun-dried Tomato Serving Size: 1 crostini|
|Amount Per Serving||DV%*|
|Total Fat||6g||8% 6g|
|Saturated Fat||2.5g||13% 2.5g|
|Total Carbohydrate||3g||1% 3g|
|Total Sugars||0g||% 0g|
|Includes Added Sugars||0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Slice finely the red onion, then peel and crush the garlic cloves. Place a saucepan with the oil and cayenne pepper inside over medium heat. When the oil is hot, but not smoky, sauté onions and garlic until translucent. Add 3 basil leaves and stir fry a couple of minutes, then add the tomato puree and black olives. Cover the pan with a lid and cook over low heat 20 minutes.
Sundried tomatoes packed in oil
These luxurious tomatoes can be used straight from the jar. The best ones are packed in extra virgin olive oil, which makes a killer addition to dressings and vinaigrette.
To use these tomatoes you simply have to drain them and pat dry with a paper towel if you wish to remove the excess oil. Some gourmet markets sell sundried tomatoes packed with garlic, herbs and even tuna. So be sure to read the labels.
Bring a well-salted 6-quart pot (fitted with a strainer basket) of water to a boil over high heat. Blanch the broccoli until it turns bright green and is crisp-tender, about 2 minutes. Drain the broccoli, rinse under cold water, and set aside in a strainer basket. Return the water to a boil.
Prepare the pasta according to the package directions until al dente. Reserve ¼ cup of the cooking water. Drain the pasta over the broccoli in the strainer basket and transfer to a large bowl. Add the olives, tomatoes, garlic, pepper flakes, cheese, and olive oil. Toss well and season with ¼ tsp. salt, using some of the reserved cooking water 1 or 2 Tbs. at a time to loosen the mixture, if necessary.
Adjust the seasoning with more salt, granulated garlic, and pepper flakes, if desired. Serve drizzled with additional olive oil and pass more cheese at the table, if desired.