Wednesday, September 7, 2011

Tuna alla Puttanesca

Here's a quick end-of-summer pasta dinner. Packs a lot of flavor and uses the bold ingredients of Pasta all Puttanesca: capers and olives. If you have ripe summer tomatoes, use them. The rest of the year, you'll get better flavor from canned tomatoes. This recipe is plenty tasty with any canned tuna but if you want to get decadent, use imported Italian tuna packed in olive oil.

Tuna alla Puttanesca
(from The Tuna Council of The National Fisheries Institute)
4 servings

2 cans (5 ounces each) tuna in water or oil OR 10-12 oz Italian tuna packed in olive oil
1 lb. farfalle pasta
4 Tablespoons olive oil (or use the oil from the tuna can/jar, if using tuna packed in olive oil)
3 garlic cloves, minced
2 medium onions, cut in ¼“ slices
1 can (14.5 ounces) diced tomatoes in juice or 2 medium ripe tomatoes, peeled and diced
1 cup dry white wine
3 Tablespoons capers, drained
1 Tablespoon rosemary, chopped
½ cup Kalamata olives, pitted and cut in quarters
1 teaspoon ground black pepper
Salt to taste
1 Tablespoons Italian parsley, chopped

Drain the tuna, reserving the oil if using tuna in olive oil. Flake the tuna. Set aside.

Prepare pasta according to package directions.  Set aside.

Place oil in large skillet over medium heat.  Add garlic and onions and sauté about 5 minutes.  Add tomatoes and juice, wine, capers, rosemary, olives, and pepper.  Simmer for 5 minutes.

Raise heat to medium and cook another 3 minutes until sauce thickens slightly.  Add salt to taste (careful: there is a lot of salt in the capers and olives).

Combine tuna, sauce and parsley with pasta.


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