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    FRESH TUNA AND SUN-DRIED TOMATOES WITH SHELLS
    from "Monday-to-Friday Pasta" by Michèle Urvater

    This is the fresh-fish version of one of my favorite recipes in the Monday-to-Friday Cookbook. You may want to make a double batch just so you can be sure of having some leftovers.

    Pasta: Medium-size fancy shapes or tubes
    Time: 30 to 35 minutes
    Makes: 4 servings
    INGREDIENTS (CLICK TO BUY)

    Salt
    3/4 pound (about 4 cups) medium-size shells, penne, or fusilli
    1 large onion
    4 medium-size carrots
    3/4 pound fresh tuna, monkfish, mako, or swordfish
    1/4 cup (packed) sun-dried tomatoes in oil, or 2 tablespoons sun-dried tomato paste or Tapenade
    1 cup fresh parsley leaves
    1/3 cup olive oil
    2 tablespoons black olive paste (see Note)
    1/2 to 1 teaspoon dried red pepper flakes

    Print recipe
    PREPARATION

    1. Bring a large pot of salted water to a boil for the pasta.
    2. While the water is heating, peel and thinly slice the onion. Peel the carrots and slice them into 1/4-inch-thick rounds. Cut the fish into 1/2-inch chunks. Finely julienne the sun-dried tomatoes. Rinse, pat dry, and mince the parsley.
    3.Heat the oil in a large skillet over medium heat. Add the onion and carrots, and sauté until somewhat softened, about 5 minutes. Add the sun-dried tomatoes and fish, reduce the heat, cover, and cook until the carrots and onions are completely tender and the fish is cooked through, 6 to 8 minutes.
    4.Meanwhile, add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 8 minutes.
    5.Add the black olive paste and red pepper flakes to the sauce, and cook just a couple of minutes to evenly distribute the olive paste. Stir in the parsley, and season to taste with salt.
    6.Drain the pasta and spoon some into each bowl; then ladle the sauce over the pasta and serve immediately.
    Note: If you don't have black olive paste, pit and mince 1/2 cup flavorful black olives, such as Kalamata, in step 2. Add them to the sauce with the red pepper flakes in step 5.
    Variation:
    Omit the fresh fish and substitute 2 cans (7 ounces each) tuna fish, drained. Add the tuna to the sauce in step 5, right before you add the black olive paste. Cook just to heat the tuna through, about 2 minutes.


    Use Monkfish
    Product nutrition and information
     Quantity Ingredients Est.Price
      De Cecco Penne - $2.49/ea
     16oz
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Wild Yellowfin Tuna Steak
    This product is currently unavailable.
     
      Roland Sun-Ripened Dried Tomatoes in Extra-Virgin Olive Oil - $6.49/ea
     10oz
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Bel Aria Black Olive Paste
    This product is currently unavailable.
     
      FreshDirect Crushed Chili Peppers - $3.59/ea
     1.65oz
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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