Best 3 Blond Puttanesca Linguine With Tuna Arugula And Capers Recipes

Immerse yourself in a symphony of flavors with our tantalizing Blond Puttanesca Linguine. This delectable dish harmonizes the vibrant tastes of briny capers, plump olives, juicy tomatoes, and savory garlic, complemented by the essence of sun-dried tomatoes. The addition of tender tuna, peppery arugula, and zesty lemon zest elevates this pasta to an extraordinary culinary experience.

Prepare to embark on a culinary journey with our expertly curated collection of recipes. Discover the classic Puttanesca Sauce, a versatile and flavorful sauce that pairs perfectly with various pasta shapes. Elevate your taste buds with our Sun-Dried Tomato Pesto, a vibrant and aromatic condiment that adds a burst of flavor to any dish. Indulge in our delectable Tuna Salad with Capers and Arugula, a refreshing and satisfying salad perfect for a light lunch or dinner.

Unleash your creativity with our versatile recipes. Experiment with different pasta types to find your perfect match for the Puttanesca Sauce. Elevate your sandwiches, wraps, and salads with the zesty Sun-Dried Tomato Pesto. Discover endless possibilities with the Tuna Salad with Capers and Arugula; enjoy it as a filling for sandwiches, a topping for salads, or a delightful dip for crackers.

Our Blond Puttanesca Linguine with Tuna, Arugula, and Capers is a culinary masterpiece that showcases the essence of Italian cuisine. With its vibrant flavors, this dish is sure to captivate your taste buds and leave you craving for more. Dive into the world of extraordinary flavors and create dishes that will impress your family and friends.

Let's cook with our recipes!

LINGUINE WITH TUNA PUTTANESCA

Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.

Provided by Colu Henry

Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-packed
5 ounces baby arugula or other young greens, such as pea shoots or kale
1 (6-ounce) jar oil-packed Italian tuna, drained and flaked
1/4 cup chopped Italian parsley, plus more for serving if desired
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, for serving (optional)

Steps:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

LINGUINE WITH PUTTANESCA SAUCE

Linguine with Puttanesca Sauce image

Categories Olive Pasta Tomato Quick & Easy Mother's Day Spring Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

Ingredients

1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine

Steps:

Stir together all ingredients except linguine in a large bowl.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, briny olives, and tender tuna.
Don't be afraid to adjust the recipe to your taste: If you like more heat, add more red pepper flakes. If you want a more briny flavor, add more capers or olives. Add some lemon zest or juice for a brighter flavor.
Cook the pasta al dente: This means that the pasta should be cooked until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and bland.
Don't overcrowd the pan: When cooking the tuna, don't overcrowd the pan. This will prevent the tuna from cooking evenly and will make it more likely to stick to the pan.
Serve immediately: This dish is best served immediately, while the pasta is still hot and the sauce is still flavorful.

Conclusion:

This blond puttanesca linguine with tuna, arugula, and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy pasta dish, give this recipe a try.