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Pasta with tuna, tomato sauce and pesto

Pasta with tuna, tomato sauce and pesto

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  • 250 grams of pasta
  • 2 tablespoons butter
  • 30 ml olive oil
  • 2 cloves of garlic
  • 1 large red onion
  • 50 g capers
  • 1 cup tomato juice
  • 60 g basil pesto
  • 200 grams of tuna in oil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pasta with tuna, tomato sauce and pesto:

Boil the pasta in salted water and 1 tablespoon butter. Meanwhile, sauté the finely chopped onion and garlic. Add the capers, the tomato sauce and the pesto sauce and cook for 5 minutes, stirring constantly.

When the pasta has boiled, drain it and mix it with 1 tablespoon of butter. drain them from the water. Divide them on plates, add the sauce, then the tuna, season with Parmesan cheese and serve.

Good appetite!

Tone pens

Our friends Anca and Radu got married 3 days ago. May God give them a stone house and many healthy children, may they be happy and love each other a lot. One of Anca's favorite dishes is these pasta with tuna, and this recipe is entirely dedicated to her :)

ingredients (for 2 servings)

  • 300 gr pasta (I used striped pens)
  • 250 gr tuna (canned, I recommend using Rio)
  • 500 ml tomato paste
  • 5 cloves of garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons refined olive oil (so not extra virgin)
  • 2 tablespoons grated Parmesan cheese (I used grana padano)
  • salt pepper

More and more, I put about 700 ml of water in a pot to boil, with a little salt. When it started to boil, I put the pasta and let it boil for 10 minutes. It said 11 minutes on the package, but I & icircmi like it a little louder, & quotal dente & quot, so I left them less.

& Icircn the 11 minutes, I cut the garlic cloves into slices. You can put more or less, depending on how much you like garlic.

Then I hardened them with two tablespoons of olive oil.

I didn't stop to blush. After the garlic has softened, I set the tuna (I drained the juice, I just put the fish meat)

I mixed well then I put the tomato paste and oregano. You should put a thick paste and not tomato juice, which is too watery.

I left it to boil for 8 minutes (about & acirct they still had the pasta to boil)

When the pasta was done, I drained it, but I didn't wash them (cooked pasta not it washes).

I put the sauce over them, I mixed them well with a wooden spoon, then I put pasta & icircn plate, and over them I put a good spoonful of grated Padana grain

These are Anca's favorite pastas, and I made them dearly for her.

Normally, these pastas would go great with any fruity whiskey. but because it is a (hopefully) unique event in life, I reduce my options to the only Welsh whiskey in the world and jump straight into a Penderyn Single Cask Port Wood Edition. Prestigious stone house and single malts!

They turned out very good for me. Thanks for the idea!

I did something like this 2 weeks ago, but I will do this version in the coming days because it sounds better

As far as I know, the tuna goes better with onions than with garlic (at least that's how it is with Italians). But I will try this option as well.

@helen Witchie - I'm so glad you liked them :) @marius - but in your version what was different? @Nero - nothing prevents you from putting 2-3 finely chopped green onion strands. :)

A delicious recipe, I tried it once. Really good, especially for those who love tone.

It is a very good recipe. I make a similar recipe, but at the end, after I put the tomato paste and let it drop a little, I add a box of sour cream and boil it for another 5 minutes ... absolutely delicious. : D

Delicious pasta with tuna! As an option, you can successfully add sliced ​​black olives, capers and, if you like more spicy, hot red pepper flakes. Another variant of tuna pasta sauce: In a little olive oil, walk a clove of garlic, crushed in its clothes (uncleaned), until it browns, remove it, add a finely chopped onion, heat it a little , add the tuna and temper it and this one and near the end (a minute before you drain the pasta) add 300 ml sour cream (sweet, to be a la carte recipe, but it goes well with our Romanian sour cream) and a spoon of parmesan or grana padano. Add the sauce over the pasta and enjoy!

Sos pesto

Pesto is a quick sauce, with an inviting look and an extremely fresh taste. Originally from Italy, this sauce is incredible in any combination: in sandwiches, in pasta, in pizza, in omelettes, with white meat and more.

sauce Genoese pesto is originally from the Italian city of Genoa, the capital of the Liguria region. Its name comes from the Italian verb 'pestare', which means 'to crush', referring to the original method of preparing this sauce, when all the ingredients were crushed in a mortar with a pestle.

The aroma of this sauce is famous all over the world. Over time, there have been several variations of the sauce: with dried tomatoes, olives, peppers. All these variations are tasty in their own way, but at the base, the traditional pesto sauce contains only a few simple ingredients: basil, pine buds, parmesan, garlic and olive oil.

You can find pesto sauce at any supermarket, but if you want to enjoy a healthy and authentic Italian version of it, in which you know exactly what ingredients are included, our recipe is exactly what you need.

  1. Put the pine buds / hazelnuts / almonds in a frying pan.
  2. After frying, finely chop and mix with the garlic.
  3. Add the basil leaves and Parmesan cheese and mix well. add in thin wire, mixing. Add salt and pepper to taste (it may not need much salt, as the Parmesan cheese is already very salty).
  4. Mix all ingredients well with a blender or in a pestle mortar. The second option is preferred by Italians, as it offers an aroma and texture that the mixer cannot reproduce.
  5. It is served fresh, in a maximum of three days from when it was prepared, or it can be frozen, so that it can be used later without losing its flavor.


If you want to make pizza at home, try this pizza dough recipe and homemade pizza with a fluffy top

A delicious salad with tomatoes, burrata and pesto sauce

2 - 3 cloves of garlic
4 cups basil leaves, about 2 small bundles
1/3 cup grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice, about 1/2 lemon
1/4 tablespoon salt
1/3 cup olive oil
1/3 cup vegetable oil

Method of preparation

PESTO SAUCE: In a blender, crush 2 cloves of garlic, then in turn add the basil, pine nuts, Parmesan cheese, lemon juice and salt. Stir until finely chopped. While stirring, gradually and slowly add the oils, stopping after every 2 teaspoons to scrape the parts down with a spatula.

SALAD: Arrange the tomatoes and fresh burrata on a serving platter. Sprinkle with pesto sauce, season with pepper and sea salt and serve with croutons or baguette.

Simple pasta recipe with tomatoes and pesto

This is the simplest pasta recipe we can prepare, but at the same time, one of the tastiest. It doesn't take more than 20 minutes to have lunch ready.

The strong aroma of basil blends wonderfully with the sweet taste of tomatoes and the slightly spicy taste of garlic. You must try at least once the recipe for pasta with tomatoes and basil pesto, it will certainly not be the last time.


  • 250 g paste
  • 100 g sauce pesto
  • 2-3 tomatoes
  • 2 cloves of garlic
  • oregano
  • green basil
  • salt pepper


1. Boil the pasta according to the time indicated on the package.

2. Separately, clean the garlic cloves, press them and put them in a large pan with a tablespoon of olive oil. Fry them for 1-2 minutes, then add the diced tomatoes and let them simmer for a few minutes.

3. Strain the pasta (keep about a cup of the water in which they boiled) and add them over the tomatoes. Add basil pesto (click here to see with pesto) and a few tablespoons of stored water, to help the sauce mix better with tomatoes and pasta. Season with oregano, salt and pepper.

Sprinkle inactive yeast and finely chopped green basil over the plate!

Pasta with pesto sauce / Farfalle cu pesto & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of pasta with pesto sauce it is one that you must try at least once in your life. We Romanians are not used to eating basil. We usually found it in holy water and put it under the pillow to dream of our bear. My grandmother cultivates it for flavor and to take it to church. He never added it to dishes and only sometimes used it for tea when we had a cold. He always had some beautiful basil bushes in the garden. It was of course Romanian basil, the one with small leaves, not the Italian one. I discovered the Italian one late, when it arrived in Romanian supermarkets.

I admit that I have a hard time getting used to the aroma of fresh basil in my food. I put it first in the recipes tomato sauce. It looked very fragrant, but it matched the tomatoes very well. I really fell in love with it when I ate it with mozzarella and tomatoes. It seems to me the best possible combination, especially since I am a big lover of cheese. Since then, I love basil from the bottom of my heart, and I make pesto every time I have too much and I don't want to waste it. Pesto is good in many dishes, but the pasta recipe with pesto sauce is the one I make most often.

Pesto sauce is very simple and easy. This sauce is based on a lot of fresh basil to which are added pine buds, parmesan, pecorino, olive oil and garlic. Classically, pesto is made in a mortar. I chose the modern version which is also the simplest, the food processor. You can also use a vertical mixer or even a blender. The idea is to be able to grind all the ingredients very well. For pasta, I used farfalle from Antonio di Vaio. They are made with durum wheat, are of very good quality and keep their shape very well during cooking.

We just have to add all the ingredients for the pesto in the robot and grind everything very well. The pasta is boiled slowly for about 8 minutes. Pesto is not cooked because it loses its beautiful color and flavor, so put it over hot pasta and mix well. The result is delicious! We get the best pasta with pesto sauce, homemade quickly and easily. You can also use pesto for sandwiches, sauces or even salads. If you are also a pasta lover, you can try my recipe for ham pens and mushrooms, just as tasty and easy to prepare.

Code with pesto sauce and pasta

The tomatoes are grown, immersed for 2 minutes in boiling water, the skin and core are removed, and the pulp is cut into cubes. Put the tomato cubes in a bowl with the pine buds and pesto sauce.

Cover the bowl with cling film and leave to cool for 30 minutes.

After this time, place the fish in an oven tray, sprinkle with salt and spread the mixture of tomatoes and pesto. Bake for 20 minutes.

10 minutes before the fish is ready, put the pasta to boil, remove and mix immediately with butter. Serve the fish with pasta immediately.

Dietary pasta recipes: Pasta with tomato and basil sauce

It is the basic recipe, the simplest, most delicate and lowest in calories among pasta recipes. Italians love it for its simple flavors, which emphasize the taste and texture of pasta. The most important thing for this recipe is to get quality ingredients: fresh tomatoes (well cooked), green basil, olive oil and garlic. The pasta used is also very important. Opt for penne or another pasta time that is nicely wrapped in sauce.

Cut the tomatoes into very small cubes. Chop the garlic and put it to harden in a tablespoon of olive oil. Leave it for 1-2 minutes, then add the tomatoes. Add salt and pepper to taste and leave them on the fire until the tomato pieces come off nicely and form an almost homogeneous paste (about 5 minutes).

Boil the pasta according to the instructions on the package, then drain the water, pour the sauce on top and the chopped basil, mix and serve!

Pasta with vegetables and pesto sauce

300g paste
200g tomatoes, halved
60ml (1/4 cup) extra virgin olive oil
1/2 teaspoon powdered sugar
1 red hot pepper, cleaned of seeds, finely chopped
1 clove of garlic, crushed
2 tablespoons pesto sauce
1 tablespoon water
Pecorino, shaved, to serve

Method of preparation

The oven is heated to 180 degrees C.

Tomatoes cut in two halves are arranged on a tray lined with baking paper, sprinkle with 2 teaspoons of olive oil, sprinkle with powdered sugar and cook in the oven for 25 minutes or until softened and caramelized lightly.

Meanwhile, heat a pan with 2 tablespoons of olive oil. Add the hot pepper, garlic and stir. Cook the ingredients for 30 seconds, then add the eggplant, cook for 8 minutes or until soft. Season with a little salt.

The pasta is prepared in a large saucepan, in boiling salted water. When they are ready, drain the water and put them back in the pan. Add the tomatoes, eggplant and mix carefully to combine the flavors.

The pasta is divided into serving plates, the pesto sauce is poured on top and it is decorated with grated pecorino cheese.

Tuna pasta recipe. It is done very quickly

In a pot, boil the pasta water and, when it starts to boil, add salt and pasta. We boil them al dente.

Finely chop the onion and sauté it in a large pan in the 3 tablespoons of olive oil. When it has become translucent, add the drained tuna, tomato paste, oregano, salt and pepper to taste. Boil for a few more minutes and the sauce is ready.

Drain the pasta and mix them in the pan with the prepared sauce. We eat hot pasta.

Sport at work and good appetite!

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Video: Πένες με Τόνο. Άκης Πετρετζίκης (August 2022).