Best 4 Pasta Con Salsa Di Tonno E Ricotta Recipes
**Pasta with Tuna and Ricotta Sauce: A Culinary Symphony of Italian Flavors**
Embark on a culinary journey to the heart of Italian cuisine with our delectable pasta with tuna and ricotta sauce. This dish is a symphony of flavors and textures, featuring tender pasta enveloped in a creamy and flavorful sauce made from tuna, ricotta cheese, aromatic herbs, and a hint of lemon zest. The addition of capers and olives adds a delightful briny touch, while the grated Parmesan cheese provides a nutty and savory finish. This recipe is not only easy to prepare but also versatile, allowing for customization to suit your taste preferences. Whether you prefer a light and refreshing meal or a hearty and satisfying dinner, this pasta dish will surely tantalize your taste buds. Accompany it with a crisp green salad and a glass of your favorite white wine for a complete and unforgettable dining experience.
**Additional Recipe Ideas to Elevate Your Culinary Experience:**
1. **Tuna and Ricotta Stuffed Shells:** Discover a delightful twist on classic pasta dishes with tuna and ricotta-stuffed shells. Tender pasta shells are filled with a luscious mixture of tuna, ricotta cheese, spinach, and herbs, then baked in a rich tomato sauce. Prepare to indulge in a symphony of flavors and textures with every bite.
2. **Tuna and Ricotta Cannelloni:** Elevate your culinary skills with tuna and ricotta cannelloni. Delicate cannelloni tubes are filled with a delectable combination of tuna, ricotta cheese, and a medley of herbs. Bathed in a creamy white sauce and sprinkled with Parmesan cheese, this dish promises an explosion of flavors and a truly memorable meal.
3. **Tuna and Ricotta Lasagna:** Embark on a culinary adventure with tuna and ricotta lasagna. Layers of pasta, tuna, ricotta cheese, and a flavorful tomato sauce create a visually stunning and taste-bud-tingling dish. The perfect balance of flavors and textures will leave you craving more.
4. **Tuna and Ricotta Frittata:** Start your day with a delightful and protein-packed tuna and ricotta frittata. This Italian-style omelet features a combination of tuna, ricotta cheese, eggs, and fresh vegetables. Served with a side of crusty bread, it's an ideal breakfast or brunch option that will keep you energized throughout the day.
PASTA AL TONNO
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
- Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
SPAGHETTI CON POMODORO E TONNO
Steps:
- Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.
SALSA DI NOCI
A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.
Provided by Marketchef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
- Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
- Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Toss walnut sauce with pasta. Garnish with fresh chives.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g
PASTA CON SALSA DI TONNO E RICOTTA
Make and share this Pasta Con Salsa Di Tonno E Ricotta recipe from Food.com.
Provided by Swiss Miss
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as indicated.
- Mix tuna with ricotta in a large bowl, stir until creamy.
- Add olive oil, grated onion, salt, pepper and parsley and stir very well.
- Pour off pasta and mix it with the sauce (the paste needs to be "wet", otherwise the sauce is to sticky).
- Serve in preheated plates.
Nutrition Facts : Calories 615.8, Fat 14, SaturatedFat 5.4, Cholesterol 37.4, Sodium 58.5, Carbohydrate 102.5, Fiber 14, Sugar 0.9, Protein 22.4
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your pasta. Look for ripe tomatoes, fresh herbs, and high-quality tuna and ricotta cheese.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and bland.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a rich, fruity flavor that will enhance the other ingredients in the dish.
- Season the sauce to taste: Salt and pepper are the basic seasonings for this sauce, but you can also add other spices or herbs to taste. Some good options include garlic powder, onion powder, basil, oregano, or red pepper flakes.
- Serve the pasta immediately: This pasta is best served immediately after it is made. The sauce will thicken as it sits, so if you need to make it ahead of time, be sure to reheat it gently before serving.
Conclusion:
Pasta con salsa di tonno e ricotta is a delicious and easy-to-make pasta dish that is perfect for a quick and easy weeknight meal. The combination of tuna, ricotta cheese, and tomato sauce is flavorful and satisfying, and the pasta is a great way to soak up all of the delicious sauce. With a few simple tips, you can make a pasta con salsa di tonno e ricotta that is sure to impress your family and friends.
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