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Tuna Puttanesca

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  • Tuna Puttanesca

    This is an old Rachael Ray recipe from 30 Minute Meals that is so good. I can’t eat tuna anymore but I’m going to make it using premium boneless skinless sardines in olive oil. It should be good!

    Tuna Puttanesca
    Recipe courtesy Rachael Ray, 2007

    1 pound penne pasta
    3 tablespoons extra-virgin olive oil
    2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
    6 large cloves garlic, finely chopped
    1/2 to 1 teaspoon crushed red pepper flakes
    A generous handful 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 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
    A generous handful 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 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 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 tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, 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 pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

    Notes: I just want to add that this makes an amazing cold pasta salad too.

  • #2
    I tried it with sardines, it’s a big NOPE from me! I ended up throwing it out. It was always good with tuna though.