pasta and noodles

Chicken piccata gets the full pasta treatment! Cook the penne, make a quick butter sauce, and assemble it all together. This easy lemony chicken dish will wow your kids!

Chicken Piccata Pasta

penne pasta

all-purpose flour

salt

black pepper

eggs

chicken

olive oil

butter

white onion, diced

garlic,

chicken stock

lemon

capers

parsley

Salt and pepper,

breadcrumbs

"what are we supposed to do with the buttered breadcrumbs??"

"Would a gluten free flour such as coconut flour work?"

Cook the pasta: Bring a large pot of heavily salted water to a boil, and add the pasta. Cook until al dente, 8 to 10 minutes or according to package instructions. Scoop out and reserve about 1/2 cup of the pasta-cooking water, and then drain the pasta. Set aside.

Make the Dad Add – Buttered Breadcrumbs: In a small skillet, melt the butter over low heat. Add breadcrumbs and stir them well so they evenly soak up the butter.
Cook on low heat until the breadcrumbs start to brown, about 3 minutes. Stir occasionally to prevent burning. Watch them closely, as they can go from perfect to burned quickly.

Prep the chicken: Mix together the flour, salt, and pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them. Let chicken rest on a plate.

Fry the chicken: Heat the olive oil in a large skillet over medium heat. When the oil sizzles immediately when you sprinkle a little flour in it, it's ready. Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total). Check cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165°F.
Remove chicken from the skillet, and let it rest while you finish the dish.

Make the piccata sauce: Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter. Turn the heat down to medium-low, and add onions and sliced garlic. Stir the veggies, cooking for a few minutes until they soften.
Add chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.

Finish the dish: Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce. If the pan seems dry, add enough of the reserved 1/2 cup pasta cooking water so the pasta no longer seems dry.
After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture. Garnish with fresh parsley and capers.

Garnish and serve: Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.
This dish keeps great in the fridge for 3 to 4 days. If you can plan ahead on the portion you will keep for leftovers, it’s best to actually store the chicken and pasta separately. Otherwise, the chicken will get soggy. Reheat the chicken in a 350°F oven for about 8 minutes, and then chop and add to reheated penne pasta.

"This is a winner. I deglazed with white wine and added some frozen peas. It was delicious and my kids ate it all up. Made for good leftovers as well. The adults also added some crushed red peppers. Don’t leave out the breadcrumbs. It makes the whole dish."

Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.

Sesame Noodle Salad

extra virgin olive oil or vegetable oil

Tbsp dark sesame oil

red pepper

Tbsp honey

soy sauce

12 ounces of vermicelli, thin spaghetti, or angel hair pasta

Salt

2/3 cup coarsely chopped cilantro

peanuts

green onions

diced red bell pepper

sesame seeds

"How do you think the dressing would taste if I added a teaspoon of peanut butter to it?"

"Tried this when a friend made it and now looking to make it myself! How long do you think you could store the dressing for?"

Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat.

Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain.

with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

Stir in cilantro, peanuts, green onions, bell pepper: When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

"Love this salad ! I add edamame to mine gives it a little more texture. We eat it for work lunch all week."

"I've been making this recipe from here for what feels like 10 years! Such a crowd pleaser! People constantly ask me to make it.  I always add a tomato and sometimes prosciutto. It's even better the 2nd day."

This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

Lasagna

Extra virgin olive oil

beef (chuck)

onion, diced (about 3/4 cup)

large bell pepper (green, red,

tomato sauce

(half a 6-oz can) tomato paste

tomatoes

oregano, oregano

Italian Seasoning

garlic powder and/or garlic salt

wine vinegar

sugar (to taste, optional)

Ricotta cheese

lb (24 ounces) Mozzarella cheese, grated or sliced

lb (4 ounces) Parmesan cheese

"Do you only recommend using fresh parsely?  Could I subsitute dried parsley and if so, how much?"

"This looks like a great recipe that I can handle. \r\n Almost 60 years old, somehow never made my own lasagna before. (?!) I bet $100 this one will be awesome, the recipe is well written w\/ very clear instructions, top shelf job by the writer for n00bs like me. \r\nHave bought all the ingredients and going in.\r\nI got this.\r\nI'll write a review where I screwed up ;&gt;)"

Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.

Brown the ground beef: In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook until it is lightly browned on all sides.
 
Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.

Cook the bell pepper, onions, garlic, add back the beef: Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions).
Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.

Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauce: Transfer the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)
Add salt to taste, and note that you will later be adding Parmesan, which is salty.
 
Bring the sauce to a simmer and then lower the heat to maintain a low simmer.  Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.
Remove from heat.

Boil and drain the lasagna noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note noodles may be cooked in advance.)
Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking.
When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

Assemble the lasagna: In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
 
Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly over the top of ricotta cheese.
 
Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.
Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.

Bake: Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

Cool and serve: Allow the lasagna to cool at least 15 before serving. Leftovers will keep for about 5 days. May be reheated in conventional oven or microwave. Leave aluminum tent on for storage. (Try to keep the aluminum foil from touching the sauce.)

"This was amazing.  I only used fresh oregano, thyme, a large jalapeno and lots of garlic; like 8 cloves.  The sauce was incredible.  I topped it with fresh oregano and thyme and sprinkled red pepper flakes on top.  I carmelized the top by taking the foil off the last minutes.  I also doubled the amount of meat; 2 pounds instead of one.  I took care in keeping the sauce on the salty side, instead of the sweet side."

"Sorry will not be making this again. The sugar in my opinion killed it. Didn't even add all of it and still was too much for us (all 5 of us).  Dissapointed"

"Loved this recipe! I made it with ground turkey, and doubled the sauce to ensure I wouldn’t run out and so glad I did. There was plenty left over, but it was so good it can go on top of another pasta for a different meal!"

https://www.simplyrecipes.com/video_src?vid=6005326843001

Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Pasta carbonara takes only 30 min start to finish! Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan.

Spaghetti Pasta Carbonara

extra virgin olive oil or unsalted butter

pancetta

garlic cloves, minced,

cheese

spaghetti pasta (or bucatini or fettuccine)

Salt and black pepper

"Awesome recipe  \r\nMy husband said it was restaurant quality \r\nThank you"

Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.)

Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
 
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.

"Absolutely my favorite carbonara recipe!!! It’s my go to week after week. Thank you for posting! My favorite fail proof step I add is tempering the egg mixture with a little pasta water before adding it to the pasta. Works like a charm every time!"

"Amazing and very easy to make. I made it for my family last night and it was such a crowd pleaser that I had to make it again for lunch today. The kids loved it!"

"Great recipe. I added shrimp, two more eggs, and a tablespoon-ish of homemade pesto. I was so happy I got it to turn out without turning to scrambled eggs. First time making carbonara and the hubby and the one kid at home liked it a lot."

"Turned out pretty good and managed to not scramble the eggs! Lol I added a little heavy cream to make it creamier like alfredo and it was delicious, but the recipe is exactly how my dad made it for me as a kid and it was our favorite dinner. He called it spaghetti and bacon... I never knew it was carbonara until a few years ago"

https://www.simplyrecipes.com/video_src?vid=6135438183001

Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!

Baked Ziti

ziti (can sub penne) pasta

sausage

onion,

garlic cloves, chopped

rosemary (or basil), minced

Italian seasoning

red pepper flakes

Salt and pepper

mozzarella

ricotta cheese

"I only have a 10\/15 baking dish. will this make it too flat?"

"Can I cook the whole casserole and then freeze it (cooking for others, so need to cook in advance so they can reheat later!).  Just hoping it would still taste good?!"

"Hi Elise! This looks delicious! Quick question...I am making a meal for hospice patients and I am just not sure about adding the pepper flakes (if it will be too spicy for some of them). Do you think it would be bland without it and if so, do you have any suggestions of what I should replace it with? Or maybe I should leave the pepper flakes in there if it doesn't make it too spicy? Thank you!"

Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

Make the sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
Add salt and pepper, and adjust seasonings to your taste.

Layer in casserole dish: Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
At this point you can cover and refrigerate or freeze to make ahead.

Bake: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes.

"Sooo delicious, easy, great for a weekly family meal!"

https://www.simplyrecipes.com/video_src?vid=6120355446001

Spicy and cool, this traditional Korean dish for hot weather is made with buckwheat noodles, various crunchy veggie toppings, and a spicy chili sauce.

Korean Spicy Cold Noodles

lb soba (buckwheat) noodles (can sub practically any favorite noodle)

Lettuce, thinly sliced

Green and/or red cabbage, thinly sliced

Cucumber, julienned

Carrot, julienned

Asian pear, julienned

Green onions, thinly sliced

Sesame (perilla) leaves, thinly sliced (while traditional

Radish sprouts

Cabbage and/or radish kimchi

Korean red chili paste (gochu jang)*

Tbsp rice vinegar (un-seasoned

Tbsp brown sugar (light

Tbsp toasted sesame oil

"hello. interesting recipe.\r\ni just wanted to point out when you say korean wheat noodle (guksu) - guksu is noodle. so what your saying is korean noodle (noodle). korean wheat noodle is arrowroot noodles or memil noodle."

"This dish is so easy to make and so pretty.  My shortcut is buying a bag of coleslaw instead of a big head of cabbage I would not be able to use up, less chopping ;)I used potato noodle, I like the chewy texture better."

"Dana -- Try using less sauce.  The more sauce you use, the spicier it is.  Either cut down the amount of sauce you make, or add it little by little until you get the right effect.  Also, try eating it with something cool on the side.  Cold asian pears are always good!\n\nAnyway -- I just had a craving for this wrapped in lettuce, like little spicy noodle lettuce wraps.  Oh, man.  I'm going to have to make some when I get back from work now.  It's been on my brain since you posted this the other day!  Bad, Elise, bad!  Don't tempt pregnant women! :("

Boil water for noodles: On the stovetop, fill a medium large pot with water and bring to a boil.

Prep toppings: While the water is heating, prepare toppings and the sauce. Prepare the lettuce, cabbage, cucumber, carrots, asian pear, sesame leaves and radish sprouts. Set aside. Cut each hard boiled egg in half. Set aside.

Make sauce: In a small bowl, combine red pepper paste, rice vinegar, soy sauce, honey, brown sugar, sesame oil and sesame seeds. Stir to combine and set aside.

Boil, drain, and cool noodles: Once the water is boiling, add buckwheat noodles, or other type of noodles, and cook according to package instructions, or about six minutes, until al dente. When noodles are finished cooking, pour into a colander and rinse with cold water and drain. To quickly cool your noodles you may also place a few ice cubes in the colander or place the drained noodles into the freezer for a short time, just don't forget them!

Serve: To serve, place cooled noodles in a medium sized bowl. Top with dressing and vegetables/fruit of your choice. Place one of the hard-boiled egg halves on top and a few radish sprouts.

"Yummy! Satisfying yet easy enough for a weeknight (with bags of preshredded carrots and coleslaw)."

Lemon chicken is the perfect meal for two! We marinated it in yogurt to make it tender, then served over pasta tossed with fresh herbs. This dinner is easy to prep, easy to cook, and loaded with flavor. 

Lemon Chicken With Pasta, Olives, And Herbs

chicken breast

yogurt

red onion,

pasta

cilantro

"I made this recipe using an orange as well. Just as delicious. I also was adventurous on day and substituted the chicken with a pork chop and lime instead of lemon. Again, delicious. Just a super good recipe."

"what flavor yogurt?  I'm assuming plain"

Lemon Chicken with Pasta, Olives, and Herbs

Cut the lemon: Slice half of the lemon into rounds and use the other half to squeeze over the chicken.

Marinate the chicken: Place the chicken in a shallow dish. Sprinkle both sides with salt and a few pinches of pepper. Squeeze the juice from the lemon half over the chicken and spread it with the yogurt. Turn the chicken a few times in the yogurt, and let marinate at room temperature for 30 minutes or covered in the refrigerator for up to 12 hours.

Preheat the oven: Set an oven rack in the upper third of the oven and preheat the oven to 375ºF.

Bake the chicken: In the bottom of an ovenproof skillet or small roasting pan, scatter the onion wedges and lemon slices. Drizzle with the oil and sprinkle with a pinch of salt and pepper.
Place the chicken on top with the skin side up and bake for 35 to 40 minutes, or until the skin is golden and an instant read thermometer inserted into the thickest part of the chicken registers 165ºF. (Exact cooking time depends upon the size of the breasts.)

While the chicken roasts, cook the pasta: In a large saucepan, bring 5 to 6 cups salted water to a boil. Add the pasta and cook for 10 to 12 minutes (or according to the package directions) until tender. Drain in a sieve.

Add the pasta, herbs, and olives to the pan: Remove the cooked chicken from the pan and stir in the stock or wine. Stir in the pasta, parsley, cilantro, and olives. Spoon it onto 2 plates and set the chicken on top.

Pasta Puttanesca is a classic Italian pasta dish that's ready in under 40 minutes! Make it with canned tomato paste and crushed tomatoes, canned anchovies, jarred olives and capers. So simple and so good.

Pasta Puttanesca

extra virgin olive oil

tomato paste

oregano

(95 g) pitted olives (black

spaghetti, linguine,

"Was in the restaurant Biz for well over a decade. (close to two) At one of them, this was consistently in the top sellers. Ours was slightly different, with a New Orleans twist.  Pasta was penne, but some times Buccatinni.  Meat wise, we used chunks of rotisserie chicken and grilled chunks of Andouille sausage. Some times (if extra available), we'd toss in a handful of bay shrimp.  You pair this up with a good Caesar salad &amp; French bagget's and you've got one hell of a great meal, with  Pinot Noir to wash it all down.   And the history story behind the name is true, named after the hookers if the time.   I'll give this version a go.  Thanx for posting it.  You sound like a fasinatting guy!\r\nRegards,  ~Chef Spudsrus."

Heat pasta water: Bring a large pot of salted water to a boil (1 Tbsp of salt for every 2 quarts of water). While the water is heating, start making the sauce.

Cook onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4-5 minutes.
While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.
Add the finely chopped garlic and cook another minute.

Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.

Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.
Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

"I have made this over and over and I finally just decided not to pretend I was going to wait for the pasta. I eat this sauce right out of the pan on its own. Seriously yummy. I did morph to adding double the capers, olives, and anchovies to the tomatoes. I also think this recipe deserves real, fresh, parsley, and I chop it and add it on top."

"I'd been on the same basic Italian dishes for so long I wanted to try something different. I chose this recipe based solely on the picture, and almost got turned off by the ingredients. Even though I was still dreading not liking this dish as I made it, by the point the sauce was hot it began smelling deliciously good. Olives in the sauce, the anchovies and the capers were all new to me so I had no idea how this was going to turn out, but I followed the recipe exactly. Turns out I found my new favorite meal. The flavors combine so well, and I like that this doesn't make a ton of sauce. It is so good to get away from \"American spaghetti\"  tired lasagna, and those soggy tortellini for awhile. \\The parsley was a new addition as well, although I forgot to mix it into the sauce so instead I just finely chopped it on top. This will be a repeater for many times to come. thank you so much for this. If anyone has any wine pairing recommendations that would be super."

"This was WONDERFUL. So much flavor. I added a tiny amount of sugar at the end to counteract the acidity, but otherwise made it as written. I'm going to increase the amount of sauce next time--so good."

"This is one of my go-to quick meals.  The first time, I made it with sardines and penne because it's all I had.  I even tossed it all together with some leftover roasted broccoli and fresh-shredded parm, and popped it in the oven for a bit.  It was indulgent without feeling too heavy, and perfectly tasty.  My boyfriend claimed it cured him after a pretty long bender.  So...thanks!  Side note to the author:  I normally hate reading through a person's cute, long anecdote about the recipe I'm trying to get to at the end of the page.  However, I enjoyed reading yours!  Cheers!"

https://www.simplyrecipes.com/video_src?vid=6046938651001

Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese

Mediterranean Tuna Pasta

tuna

cored,

cup pitted, kalamata olives, coarsely chopped

cup chopped red onion

Tbsp chopped parsley

Tbsp capers, coarsely chopped

lemon juice

Tbsp extra virgin olive oil

fusilli pasta, dry

grated Mozzarella cheese

"Wild Planet at Costco is tops and a  4-pack deal."

"American Tuna is the only brand I buy anymore. Pricey but worth EVERY RED CENT! USA caught and canned and of exquisite taste. Never going back to fake tuna again. Canned and cook so has its own oils. Awesome sauce!!!!"

Put pasta water on to boil: Heat 2 quarts of salted water (1 Tbsp kosher salt), to a boil. While heating the pasta water, prep  the ingredients.

Stir drained tuna with tomato, olives, onion, parsley, capers, lemon juice, olive oil, salt, pepper: Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil, salt and pepper. Stir to combine.

Boil pasta until al dente: When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water.

Top 34 pasta and noodles recipes from across the web

The most viewed pasta and noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 34 pasta and noodles recipes from across the web

The most viewed pasta and noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata Pasta

Sesame Noodle Salad

Lasagna

Spaghetti Pasta Carbonara

Baked Ziti

Korean Spicy Cold Noodles

Lemon Chicken With Pasta, Olives, A...

Pasta Puttanesca

Mediterranean Tuna Pasta

Vietnamese-Style Noodle Bowls with ...

How to Make Homemade Pasta (Without...

Easy Buttered Noodles

Pasta Skillet with Chicken Sausage,...

Easy Vegetable Lo Mein

Cilantro Pesto

Char Hor Fun &#8211; Rice Noodles i...

Date and Pink Peppercorn Pasta

Vegan Pasta alla Vodka (Sorta)

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Pasta Alla Norma

Creamy Elote Corn Pasta

Pasta Alla Vodka With Basil and Par...

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Shrimp Scampi Udon With Doenjang Bu...

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Homemade Cheese Ravioli

Fideo Seco en Mole

Biang Biang Noodles

Homemade Egg Noodles

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Pancetta Pasta

The most viewed pasta and noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Char Hor Fun – Rice Noodles i...