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50 Women Game-Changers In Food – Rachel Ray – Tuna Marinara with Pasta

by Jeanette on September 2, 2011 · 24 Comments
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Tuna Marinara Sauce with Pasta
Love her or hate her, Rachel Ray has skyrocketed from a no name to a well known brand name across all channels of media over the last decade.  According to Rachel Ray, she grew up on food, with her first vivid memory watching her mom in a restaurant kitchen. Not only has Rachel Ray hosted three Food Network series, but she has also syndicated her own talk and lifestyle show, Rachel Ray, authored 19 cookbooks, is the Founder and Editorial Director of her own lifestyle magazine, and founded the Yum-o! organization (a nonprofit organization to “empower kids and their families to develop healthy relationships with food and cooking.” Her Rachel Ray television show has won two Daytime Emmy Awards.

By her own admission, Rachel Ray says, “I have no formal anything. I’m completely unqualified for any job I’ve ever had.”  Her catchphrases such as “E-V-O-O” (extra virgin olive oil), and “yum-o” caught on during her popular 30-Minute Meal series on Food Network; in fact, EVOO was added to the Oxford American College Dictionary in 2007, largely credited to Rachel Ray. Although I haven’t watched Rachel Ray on television in a while (I just found out she is now on the Cooking Channel), I remember being glued to the TV when she first arrived on the food scene. Over the years, her hair color has changed as has the amount of makeup she wears on set (my boys have commented numerous times about how different she looks with all the makeup), but Rachel Ray’s down to earth personality remains unchanged.

Her spunky personality and tips for getting a meal on the table in 30 minutes or less were what caught my eye years ago when Rachel Ray appeared on her 30-Minute Meals series. Her concoctions may not be gourmet fare, but they are practical, easily accessible, and uncomplicated. While many of the recipes I have come across are definitely not on the healthy side (she uses lots of sausage, bacon, and cheese), there are ways to modify her recipes to reduce the fat and calorie count. Her serving sizes are very generous, so plan on having leftovers or serving more people with her recipes.

This week, Rachel Ray is being honored by a small group of food bloggers as one of 50 Women Game-Changers in food recently recognized by Gourmet Live. Mary from One Perfect Bite came up with this brilliant idea, so if you’re interested in joining in on the fun, just ask Mary. We’ve been cooking our way through this list of 50 influential women in food, selecting a recipe from each of them to try each week.

As I was thumbing through the first Rachel Ray cookbook I bought, Cooking ‘Round The Clock, I spotted a few healthier recipes, including Cold Morning Oatmeal, Double Tomato and Pesto Cup-o-Soup, Lean, Mean Green Cup-o-Soup and Tuna Marinara Sauce.

With the recent hurricane that came through our area, many supermarkets are still closed, and my pantry is stocked with emergency canned food, including tons of tuna fish that my husband bought. So, guess what I made…Tuna Marinara Sauce tossed with gluten-free pasta. Although Rachel Ray serves this Tuna Marinara Sauce with Ravioli, I decided to keep this dish on the healthier side and skipped the ravioli.

I made a few adjustments to the cooking directions as the way the recipe was written would have resulted in undercooked onions and burned tuna. My kids enjoyed this for lunch this week, and asked me to imitate an “Iron Chef” presentation of this Tuna Marinara Pasta dish, which I did as best as I could. They love eating the “blog picture” food.

I have to admit that I’ve been in Rachel Ray burnout for the past several years, but now I’m curious to see what she’s up to. So…I think I will tune into the Cooking Channel and find out.

This recipe has been submitted to Saturdays with Rachael Ray, Presto Pasta Nights, and Family Fresh Cooking’s Happy Posts.

Tuna Marinara Sauce with Pasta

Adapted from Cooking ‘Round the ClockRachel Ray’s recipe suggests serving this with ravioli. Instead, toss this protein rich sauce with gluten-free or whole grain pasta for a lighter, healthier meal (I have also used less pasta than her original recipe for a lower-carb meal).

Printable Recipe

Ingredients:

  • 8 ounces gluten-free pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and finely chopped
  • 1 can (6 ounces) Italian tuna, drained
  • 1/4 medium onion, finely chopped
  • 3-4 tablespoons chopped pitted black olives, such as Kalamata
  • 1 can (15-ounce) crushed tomatoes (I used chopped tomatoes)
  • 3-4 tablespoons chopped fresh flat-leaf parsley leaves
  • salt and freshly ground black pepper, to taste
  • fresh chopped parsley or shredded basil, for garnish

Directions:

  1. Cook pasta according to instructions on package.
  2. To make the Tuna Marinara Sauce, heat a saucepan over medium heat.
  3. Add olive oil, then add onion and garlic; cook 1 minute.
  4. Add tuna, breaking and mashing tuna up; cook 2 minutes, stirring often.
  5. Add olives and tomatoes, and continue cooking for 2-3 minutes.
  6. Add chopped parsley, and season with salt and pepper.
  7. Toss with cooked pasta and serve.

Serves 4.


Please stop by and take a look at what the rest of the group made this week in celebration of Rachel Ray:

Kathleen from Bake Away with Me
Val from More Than Burnt Toast
Joanne from Eats Well with Others
Susan from The Spice Garden 
Heather from girlichef 
Claudia from A Seasonal Cook in Turkey 
Miranda from Mangoes and Chutney
April from Abby Sweets
Mary from One Perfect Bite
Kathleen from Bake Away with Me 
Viola from The Life is Good Kitchen 
Barbara from Movable Feasts 
Kathleen from Gonna Want Seconds 
Amy from Beloved Green

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Comments

  1. Susan Lindquist says:

    This looks delicious! Rachael does like her pasta dishes, doesn't she? I made one last evening that had hazelnuts, arugula, onions, garlic, and her ever-present Parm-Reg cheese. Simple and delicious like your dish of pasta!

  2. Pretend Chef says:

    This sounds like a pasta dish my household would love. Going off of how many servings she says the recipe makes I know in advance I better up the time on the treadmill or cut the portion in half. Haha!

  3. Susan – would love to try the pasta dish you made – Yum-O!

    Rochelle – yes, Rachel Ray's portions are huge, so either cut back, be prepared for leftovers, or double the workout routine!

  4. Alison @ Ingredients, Inc. says:

    looks great! I will have to give it a try

  5. Thanks for the recipe ^^ I'm trying this, because it's super easy and I have almost all the ingredients (except for the olives >:3)

  6. What a great choice. This really sounds delicious and I know my family would love this. I hope you have a great weekend. Blessings…Mary.

  7. this one looks so mouth-watering and easy to prepare…delicious!

  8. i LOVE rachel ray! tuna marinara sounds awesome!! i bet your sons loved it too :D have a wonderful long weekend!

  9. You know I'm a big Rachael Ray fan!! I love how you made this healthier. And what a great recipe from pantry staples! Thanks for submitting to Saturdays with Rachael Ray!

  10. Shirley @ gfe says:

    I love using tuna in pasta dishes. This looks great, Jeanette! :-)

    Shirley

  11. France@beyondthepeel says:

    I'm not a big fan of canned tuna but it would be easy to substitute some other kind of fish or protein.
    Love her or hate her, in the last ten years she's accomplished more than most of us will in our lifetime.

  12. I just love that she is so versatile…you can pretty much count on her to have a recipe for some of the ingredients you have around the house. This dish looks beautiful and sounds delicious :D

  13. This pasta dish is chock full of goodness. I like how Rachael Ray can turn a dish into a meal!

  14. I don't even know what Italian tuna is, but this dish looks great!

  15. Thanks everyone for your comments – we have plenty of tuna fish left from stocking up for Hurricane Irene, so I have a feeling I'll be making this for the next year!

  16. I find Rachel Ray infectious, in a good way. She makes things so simple … just like this recipe : ) Looks YUM!

  17. marla {family fresh cooking} says:

    Jeanette, this pasta looks great. I am a huge fan of those minion shells.
    I would love if you added this and any other links to my "Happy Post" today. http://su.pr/1bZ8fp

  18. This does sound really good. We always do a lot of pasta dishes in my house. This one is sure to be a winner at the dinner table.

  19. I'm the choir in terms of being a RR fan, but this one looks great! She does write recipes with huge portions, doesn't she? I often have to cut the pasta in half, or we end up eating the same leftovers forever!

  20. This is the first Rachel Ray recipe I've made in a quite a while, but now I am reminded of why I liked her recipes – they're simple and accessible (although the portions are enormous!). I'm going to have to take a look at her more current recipes, I'm sure they're probably healthier than when she first started out.

  21. Taryn (Have Kitchen, Will Feed) says:

    Looks great – never thought of making marinara with tuna before!

  22. 5 Star Foodie says:

    Nice pasta dish, and a fun cooking group, will check out what the others made too!

  23. Beloved Green says:

    I like how you worked with what the storm threw at you, great dish!

  24. Very tempting! I love anything with tuna.

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