Best 5 Artichokes And Tuna Pasta Sauce Rachael Ray Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with Rachael Ray's delectable Artichokes and Tuna Pasta Sauce, a symphony of flavors that will tantalize your taste buds. This versatile recipe offers a delightful combination of tender artichoke hearts, succulent tuna, and a creamy, flavorful pasta sauce, all harmoniously blended to create a dish that is both satisfying and elegant. Dive into the rich and creamy Artichokes and Tuna Pasta Sauce, a luscious blend of artichoke hearts, tuna flakes, and a velvety sauce made with heavy cream and Parmesan cheese. Experience the zesty and savory Artichokes and Tuna Pasta with Sun-Dried Tomatoes and Capers, where sun-dried tomatoes and briny capers add a vibrant Mediterranean flair to the classic recipe. Discover the delightful simplicity of Artichokes and Tuna Pasta with Lemon and Herbs, where fresh lemon juice and a medley of aromatic herbs bring a refreshing brightness to the dish. And for those who prefer a vegetarian option, the Artichokes and Roasted Red Pepper Pasta Sauce offers a vibrant and flavorful sauce made with roasted red peppers, artichoke hearts, and a creamy tomato base.

Let's cook with our recipes!

ARTICHOKES AND TUNA PASTA SAUCE (RACHAEL RAY)



Artichokes and Tuna Pasta Sauce (Rachael Ray) image

Started with a Rachael Ray recipe that looked amazing but very high fat and calories! Gave it a much needed fat and calorie makeover and this is how it ended up. It isn't a diet dish but much healthier than the original. Hope you enjoy! For the FULL fat and calorie version please see http://rachaelrayshow.com/food/recipes/spaghetti-artichokes-and-tuna/ Please use the best quality canned tuna you can afford. It makes all the difference! Also remember to buy sustainable! :)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped
2 garlic cloves, chopped
5 ounces canned tuna, drained and flaked into small chunks
14 ounces artichoke hearts, drained and sliced (I use quartered)
1 teaspoon dried thyme (or equivalent fresh)
1/2 cup dry vermouth or 1/2 cup white wine
1/2 cup fat free chicken broth
salt and pepper, to taste
1/2 lemon, zest and jucie
1/4 cup parmigiano-reggiano cheese, grated
red pepper flakes (optional)
8 ounces spaghetti

Steps:

  • Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
  • Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
  • Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.

GEMELLI WITH TUNA AND CHERRY TOMATOES



Gemelli with Tuna and Cherry Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/2 pint small cherry or grape tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water
1/3 cup flat-leaf parsley, chopped, about 3 handfuls
20 leaves fresh basil leaves, shredded

Steps:

  • Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

BACON AND ARTICHOKE PASTA



Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA



Spinach and Artichoke Baked Whole Grain Pasta image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 (10-ounce) boxes frozen spinach
Salt
1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
1 cup shredded Parmigiano-Reggiano cheese

Steps:

  • Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
  • Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
  • Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
  • Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
  • While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
  • Bake on a baking sheet 45 minutes or until brown and bubbly on top.

TUNA PASTA PUTTANESCA



Tuna Pasta Puttanesca image

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

1 lb penne pasta, I used whole wheat
3 tablespoons extra virgin olive oil
2 (6 ounce) cans italian tuna in vegetable oil or 2 (6 ounce) cans tuna in water, drained
6 large garlic cloves, finely chopped
1/2-1 teaspoon crushed red pepper flakes
1/2 cup black olives, pitted and chopped, I use Kalamata
3 tablespoons capers, drained
1/2 cup dry white wine
28 ounces diced tomatoes
2 teaspoons lemon zest
fresh ground pepper
flat leaf parsley, chopped

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

Tips:

  • Prep your ingredients in advance: Artichoke hearts, tuna, sun-dried tomatoes, and garlic should be chopped or minced before starting the recipe.
  • Use a large skillet: This will give you plenty of room to cook the artichokes, tuna, and pasta sauce without overcrowding the pan.
  • Don't overcook the artichokes: They should be tender but still retain a little bit of crunch.
  • Use a good quality pasta sauce: This will make a big difference in the overall flavor of the dish.
  • Season to taste: Add salt, pepper, and red pepper flakes to taste.
  • Serve immediately: This dish is best served hot, over your favorite pasta.

Conclusion:

This artichokes and tuna pasta sauce is a quick and easy weeknight meal that is packed with flavor. The artichokes and tuna add a briny, savory flavor, while the sun-dried tomatoes and garlic add a touch of sweetness and depth. The pasta sauce is rich and creamy, and the whole dish comes together in just under 30 minutes. So next time you're looking for a quick and easy pasta dish, give this artichokes and tuna pasta sauce a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics