Best 3 Pasta Niçoise Recipes

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Pasta alla Genovese, also known as Pasta al Pesto, is a classic Italian dish that combines simple ingredients to create a flavorful and aromatic meal. Originating from the Liguria region of Italy, this dish is characterized by its vibrant green color and nutty flavor, thanks to the use of fresh basil, pine nuts, garlic, and olive oil. While the traditional recipe uses trofie or trenette pasta, it can also be enjoyed with other types of short pasta such as penne or fusilli. This versatile dish can be further enhanced with the addition of vegetables like green beans, potatoes, or zucchini, making it a hearty and satisfying meal. Whether you're a fan of classic Italian cuisine or simply looking for a delicious and easy-to-make pasta dish, Pasta alla Genovese is sure to delight your taste buds.

In this article, you'll find a collection of Pasta alla Genovese recipes, each offering unique variations on this beloved dish. From the classic recipe using fresh basil pesto to more creative versions that incorporate sun-dried tomatoes, roasted red peppers, or even pancetta, there's a recipe here to suit every palate. We'll also provide tips on how to make the perfect pesto, as well as suggestions for serving and storing this delicious pasta dish. So gather your ingredients, put on your apron, and get ready to embark on a culinary journey to the heart of Liguria with our comprehensive guide to Pasta alla Genovese.

Let's cook with our recipes!

PASTA NICOISE



Pasta Nicoise image

Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 large eggs, shells washed
Salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans, trimmed and halved crosswise
2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved
2 large tomatoes, diced medium
1/3 cup pitted Nicoise olives
2 tablespoons red-wine vinegar

Steps:

  • In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
  • Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.

Nutrition Facts : Calories 517 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g

PASTA SALAD NICOISE



Pasta Salad Nicoise image

Add tuna, anchovy, olive and potato to tomato, green bean and pasta for a fast French lunch.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 medium Yukon gold potato, cut into 1/2-inch pieces
3/4 cup trimmed, chopped green beans
8 ounces dried penne rigate
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/4 cup thinly sliced celery
1/4 cup pitted nicoise olives, chopped
2 anchovy filets, finely chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the potatoes in the boiling water until tender, about 8 minutes. Transfer the potatoes to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to the colander with the slotted spoon and run under cold water. Add them to the bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, celery, olives, anchovies and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA NIçOISE



Pasta Niçoise image

Provided by Nigella Lawson

Categories     lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 head garlic, cloves separated but not peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rigatoni
1 pound tuna steak, 1 inch thick and cut in 1-inch cubes
1 1/2 cup haricots verts or other thin green beans, trimmed
2 tablespoons extra virgin olive oil
Juice of half a lemon, or more if desired
Grated rind of half a lemon, optional
1 pound (about 6 medium) tomatoes, blanched, peeled and coarsely chopped
16 marinated anchovies (available in specialty food stores)
1/2 cup chopped parsley
1 cup loosely packed fresh basil leaves

Steps:

  • Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
  • When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
  • Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 98 grams, Fat 21 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pasta alla nioise.
  • Don't be afraid to experiment with different types of pasta. Any short, sturdy pasta will work well in this dish, such as penne, rigatoni, or fusilli.
  • Cook the pasta al dente. This means that it should be cooked through but still have a slight bite to it.
  • Make sure the sauce is well-seasoned. The sauce should be flavorful and savory, with a good balance of acidity and sweetness.
  • Serve the pasta alla nioise immediately. This dish is best enjoyed hot and fresh.

Conclusion:

Pasta alla nioise is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover fish or seafood, and it's also a great dish for a quick and easy weeknight meal. With a little planning and effort, you can make a pasta alla nioise that will impress your family and friends.

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