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Tuna pasta in 15 quick and easy recipes – Italian Cuisine


When time is scarce and you have to think about what to prepare for lunch or dinner, one of the easiest and fastest recipes to bring to the table is the classic pasta with tuna. A simple but tasty dish that usually satisfies everyone.

The base is tuna, fresh or canned, while the ideal pasta format does not exist for this recipe, in fact tuna goes well with both long pasta such as spaghetti and linguine, and with short pasta such as maccheroncini, pennette, fusilli and even trofie and orecchiette. The variations therefore to taste the tuna pasta are endless and free space can be given to the imagination in finding every time an extra ingredient to match or a fancy touch to flavor the dish.

Tuna pasta: good even cold!

Another of the great advantages of tuna pasta is the possibility to taste it even cold, for example it is also excellent to prepare in the evening and to take to the office the next day for lunch. In short, tuna pasta is the ideal lunch and saves meal. But to never get tired here is our selection of recipes to prepare a special and original tuna pasta every time.

Our 15 best quick and easy recipes of pasta with tuna

Farfalle with tuna sauce
Fusilli with smoked tuna
Linguine with tuna and clams
Maccheroncini with tuna ragout
Spicy orecchiette with tuna
Spaghetti with green beans, tomato and tuna
Trofie with tuna and bean ragù
Trofie with tuna and avocado cream
Orecchiette with fresh tuna
Caserecce with broccoli and tuna
Cold tuna and artichoke dumplings
Mezze penne with tuna and mozzarella
Half paccheri with tuna and lemon
Trofie with tuna in cream of potatoes
Rice fusilli with clams and tuna sauce

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Farfalle with tuna sauce

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Fusilli with smoked tuna

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Linguine with tuna and clams

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Maccheroncini with tuna ragout

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Spicy orecchiette with tuna

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Spaghetti with green beans, tomato and tuna

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Trofie with tuna and bean ragù

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Trofie with tuna and avocado cream

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Orecchiette with fresh tuna

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Caserecce with broccoli and tuna

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Cold tuna and artichoke dumplings

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Mezze penne with tuna and mozzarella

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Half paccheri with tuna and lemon

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Trofie with tuna in cream of potatoes

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Rice fusilli with clams and tuna sauce

The recipe (easy) of Sorrentine-style pasta – Italian Cuisine


How to prepare a delicious pasta alla sorrentina in the pan, baked and even raw to enjoy a tasty summer dreaming of the sea and the scents of Sorrento

Red, stringy, irresistible. Pasta alla Sorrentina has the same dressing as the beloved gnocchi, but someone claims it is even better. For pasta lovers it is in fact the perfect combination of a generous savory condiment and a stringy touch that never hurts. It can be prepared in the traditional version, in the oven and in a summer variant, but before thinking about the recipes, we review some rules.

Pasta cooking

To make the mozzarella, the seasoning and the pasta must blend with the cheese for a few seconds. If you don't drain the pasta al dente as expected, we will risk to overdo it and have to settle for a sticky result. So we monitor the cooking of pasta and drain it al dente to avoid problems, even more so if we choose the baked version of the pasta alla Sorrentina.

The preparation of mozzarella

To prevent our mozzarella from "bathing" the pasta sauce, cut it into cubes and let it strain well in a colander half an hour earlier to prepare the recipe. In this way it will lose excess liquids and will be ready to enrich our dish. For an even better result, squeeze it, just like we do when we make pizza.

The sauce

Sorrentine pasta is perfect to use a tomato sauce that you may have put forward the day before. The addition of mozzarella will transform the final result by not making the menu repetitive. If you have to prepare it instead, do it the way you like best, but consider that the result will be better using i fresh tomatoes in tomato sauce. Wash them thoroughly and then boil them in a pan full of water for remove the peel more easily, remove the seeds and cut them into pieces. Prepare a sauce with extra virgin olive oil, fresh basil and salt, cooking in a pan over low heat for half an hour. For an even fresher result, we advise you to prepare it without stirring.

The recipe of pasta alla sorrentina

Prepare the sauce as suggested above and choose your favorite short pasta format. Paccheri, tortiglioni and penne lend themselves to this recipe, but also fusilli if cooked well al dente. So boil the pasta in abundant salted water and drain it a couple of minutes before the time indicated. Pour it into the pan of the sauce you have started over low heat, add the previously diced mozzarella and mix well, serving with a few basil leaves.

The oven variant

Pasta alla Sorrentina is also delicious in the oven. To make it, pour the pasta seasoned with the sauce in a baking dish, add the mozzarella e put it in the oven preheated to 200 ° C for about 5 minutes. Serve it hot.

Raw

A curious variation of this dish is the use of tomato and raw mozzarella. Perfect for hot days and to enjoy an alternative version with long pasta, it is also very fast. While cooking the pasta, prepare one diced tomatoes without peel and seeds seasoned with oil and salt. Drain the pasta, mix it with the diced and serve it adding mozzarella and basil.

Read also

Read also

10 easy and tasty vegetarian risottos – Italian Cuisine

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The risotto it is a main dish of Italian cuisine, with a thousand possibilities. It can be prepared in an infinite number of variations, based on seasonality, fantasy and ingredients. Consumed mainly in the North, with a great classic like the "yellow risotto", or the saffron risotto, then spread throughout the boot, becoming a very popular first course. Tasty and delicious, it is easily cooked even in version Vegetarian. A good broth is essential, of course not of meat but with a mix of fresh and fragrant vegetables, such as celery, carrot, zucchini, potato.

Some prefer it to the wave, or more creamy – just as it should be done – who instead loves it more dry. In any case it is important to choose the kind of rice most suitable. To avoid mistakes you can go on a classic, or the famous one Carnaroli, which thanks to the starch binds the beans and guarantees a perfect creaming, besides keeping the cooking well. Otherwise you can also try with the Vialone Nano, which has similar characteristics to Carnaroli, but smaller and rounder grains.

Sale & Pepe has gathered for you 10 vegetarian risotto recipes that will allow you to amaze your guests: from spring risotto with asparagus and saffron to the Prosecco Risotto perfect for Christmas and New Year holidays like all special occasions, from summer warm risotto in zucchini with mint and pine nuts all'originalissimo risotto with apples, pecorino cheese and honey: a truly refined and special first course to be enjoyed also in autumn. Try our recipes now!










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