Tuna Pasta Puttanesca
Tuna Pasta Puttanesca
Rating: (1 rated)
  • Salt
  • 1 pound penne pasta
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 cans Italian tuna in oil or water , drained well (5-6 ounces each)
  • 6 large cloves garlic, finely chopped
  • 1/2-1 teaspoon crushed red pepper flakes
  • A generous handful of black olives (Gaeta, kalamata or oil-cured), pitted and chopped
  • 3 tablespoons capers, drained
  • 1/3 cup white vermouth or 1/2 cup dry white wine (eyeball it)
  • 1 can whole or diced tomatoes, such as San Marzano (28 ounces)
  • A generous handful of fresh flat leaf parsley, chopped
  • 2 teaspoons lemon zest
  • Fresh ground black pepper
  • Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.

Meanwhile, heat a large skillet with three turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or two, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or two more, then add vermouth or white wine; stir and cook down a minute.

If using whole tomatoes, place a colander over a bowl, crush up the tomatoes with a wooden spoon, then add the tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add the parsley, lemon zest and black pepper, then simmer the sauce a couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain the pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

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