QUICK PASTA PUTTANESCA
1 (16 ounces) package spaghetti or linguine, uncooked
3 tablespoons plus 1 teaspoon olive oil, divided use
1/4 to 1 teaspoon crushed red pepper flakes*
2 cans (6 ounces each) chunk light tuna packed in water, drained
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
24 pitted Kalamata olives (or ripe olives)
2 tablespoons capers, drained
Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; add 1 teaspoon oil and toss to coat.
Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling.
Add tuna to skillet; cook and stir 2 to 3 minutes. Add onion and garlic; cook and stir 1 minute. Add tomatoes with juice, tomato sauce, olives and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
Add sauce to pasta; mix well.
*For a mildly spicy dish, use 1/4 teaspoon red pepper. For a very spicy dish, use 1 teaspoon red pepper.
Makes 6 to 8 servings
Source: Favorite Brand Name Recipes
1 (16 ounces) package spaghetti or linguine, uncooked
3 tablespoons plus 1 teaspoon olive oil, divided use
1/4 to 1 teaspoon crushed red pepper flakes*
2 cans (6 ounces each) chunk light tuna packed in water, drained
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
24 pitted Kalamata olives (or ripe olives)
2 tablespoons capers, drained
Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; add 1 teaspoon oil and toss to coat.
Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling.
Add tuna to skillet; cook and stir 2 to 3 minutes. Add onion and garlic; cook and stir 1 minute. Add tomatoes with juice, tomato sauce, olives and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
Add sauce to pasta; mix well.
*For a mildly spicy dish, use 1/4 teaspoon red pepper. For a very spicy dish, use 1 teaspoon red pepper.
Makes 6 to 8 servings
Source: Favorite Brand Name Recipes
MsgID: 3154489
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-02 thru 02-29-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-02 thru 02-29-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (54)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Italian Vegetable Farfalle (with chicken, zucchini, and yellow squash)
- Rosemary Olive Chicken Fusilli (24 servings)
- French Tomato Sauce (using bacon, carrot, and onion)
- CPK Chicken Tequila Fettucine - Correction To Recipe
- Homemade Red Pepper Pasta with Salmon Sauce
- Mediterranean Chicken and Spaghetti (Creamette's recipe, 1980's)
- Gemelli with Cucumber and Smoked Salmon (using prepared Alfredo sauce and white wine)
- Rigatoni Puttanesca (using olives and tomatoes)
- Tomato Vodka Cream Sauces (not Maggiano's) - 5 (repost)
- Mushroom and Tomato Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute