Best 7 Artichokes Capers Olives Lemon Zest And Italian Tuna On Pasta Shells Recipes
Indulge in a culinary journey to the heart of Italy with our tantalizing pasta dish featuring artichokes, capers, olives, lemon zest, and the delectable flavors of Italian tuna. Embark on a delightful escapade where the vibrant colors and textures of these ingredients harmonize to create a symphony of flavors. Discover the secrets behind this authentic Italian recipe, where each element plays a pivotal role in crafting a dish that will tantalize your taste buds and transport you to the sun-kissed shores of Italy.
Uncover the culinary magic of our artichoke and tuna pasta, a delightful symphony of flavors that celebrates the bounty of the Mediterranean. Explore variations of this classic dish, including a vegetarian option that substitutes tuna for artichoke hearts and a creamy rendition that incorporates a luscious sauce made with cream and Parmesan cheese. Delve into the intricacies of each recipe, learning how to select the freshest ingredients, prepare them with precision, and assemble them into a dish that is both visually stunning and bursting with flavor.
Prepare to be captivated by the vibrant colors and textures of our artichoke and tuna pasta, where each ingredient contributes its unique charm. Discover the art of preparing artichokes, learning how to remove the tough outer leaves and trim them to perfection. Master the skill of capers and olives, adding a briny and savory touch to the dish. Experience the bright and refreshing burst of lemon zest, which awakens the palate and enhances the flavors of the other ingredients. And finally, savor the rich and delicate taste of Italian tuna, which adds a depth of flavor that will leave you craving for more.
TUNA PASTA WITH OLIVES & ARTICHOKES
Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness. But if you're pressed for time, try canned tuna in place of the grilled fish.
Provided by EatingWell Test Kitchen
Categories Healthy Tuna Steak Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high. Put a large pot of water on to boil.
- Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
- Meanwhile, cook pasta according to package directions. Drain.
- Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 42.3 g, Cholesterol 22.1 mg, Fat 16.6 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 2.3 g, Sodium 503.4 mg, Sugar 3.8 g
TUNA PASTA WITH OLIVES & ARTICHOKES
From Diabetic Connect. Toss grilled tuna with pasta, artichoke hearts,green olives and tomatoes. Grilling the tuna gives this ultra fresh pasta dish a subtle smokiness. But if you're pressed for time, try canned tuna in place of the grilled fish.
Provided by LINDA BAILEY @miffed13
Categories Fish
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high or you can use canned. Put a large pot of water on to boil. Toss tuna pieces in a bowl with oil,lemon zest,fresh rosemary (or dried),salt and pepper. Grill the tuna until just cooked through,about 3 minutes per side.
- Transfer to a plate. When cool enough to handle,flake the tuna into bite size pieces. Meanwhile,cook pasta according to package directions. Drain. Heat the remaining oil in a large skillet over medium heat..
- Add artichoke hearts,olives, garlic and the remaining rosemary Cook stirring until the garlic is just beginning to brown,3-4 minutes. Add tomatoes and wine. Bring to a boil and cook.
- Stirring occasionally,until the tomatoes are broken down and the wine has reduced slightly,about 3 minutes more.Stir in the pasta,tuna pieces,lemon juice and the remaining salt. Cook until heated through,1-2 minutes. Garnish with basil(or parsley),if desired.
ARTICHOKE, OLIVE & LEMON PASTA
Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
- Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.
Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
LEMON BUTTER PASTA WITH ARTICHOKES & CAPERS RECIPE - (3.7/5)
Provided by Birba25
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve. Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly. Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired. Serve hot and garnish with remaining fresh chopped parsley.
TUNA, LEMON, AND CAPER SAUCE
Steps:
- Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
- Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
- Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.
Tips:
- Prepare Ingredients: Before you start cooking, ensure all ingredients are measured, chopped, and prepped. This streamlines the cooking process.
- Cook Artichokes: Blanch or steam the artichokes until tender. You can also buy pre-cooked or canned artichoke hearts to save time.
- Choose the Right Tuna: Use high-quality Italian tuna packed in olive oil. Solid white tuna or tuna steaks work best for this recipe.
- Zest the Lemon: Use a microplane grater or a zester to finely grate the lemon zest. Avoid using the white pith beneath the zest, as it can be bitter.
- Toast Pine Nuts: Toasting pine nuts enhances their flavor. You can toast them in a pan over medium heat or in the oven at 350°F (175°C) for a few minutes until golden.
- Cook Pasta: Follow the package instructions to cook the pasta shells al dente. Drain the pasta and reserve some of the cooking water to adjust the sauce consistency if needed.
- Assemble the Dish: Combine the cooked artichokes, tuna, olives, capers, lemon zest, toasted pine nuts, and parsley in a large bowl. Add the cooked pasta and mix gently to combine.
- Make the Lemon-Garlic Sauce: In a separate pan, sauté minced garlic in olive oil until fragrant. Add lemon juice, white wine, and some reserved pasta cooking water. Simmer for a few minutes, then pour the sauce over the pasta mixture.
- Serve and Garnish: Transfer the pasta to a serving dish, top with grated Parmesan cheese, and garnish with fresh parsley or basil. Serve immediately while the pasta is hot.
Conclusion:
This delectable pasta dish combines the flavors of artichokes, capers, olives, lemon zest, and Italian tuna to create a harmonious and flavorful meal. The artichokes add a slightly sweet and nutty flavor, while the capers and olives provide a salty and briny contrast. The lemon zest adds a bright and citrusy note, complementing the savory tuna and tangy sauce. Served over cooked pasta shells, this dish is a delightful and satisfying main course that's perfect for lunch or dinner. Its vibrant flavors and textures make it a popular choice for gatherings and special occasions.
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