Puttanesca: Tuna, Olives and Capers in a Tomato Sauce
This fantastic puttanesca recipe is a bold and beautiful dish, packed with flavour from olives, capers, tomatoes and tuna.
500gdried pasta of your choice
680gglass jar organic passata Italian tomatoes(pureed tomato)
3or more garlic cloves,thinly sliced
1can good-quality sustainable tuna,drained
1tablespooncapers rinsed,roughly chopped
1/2cuppitted kalamata olives,roughly chopped
1/2cupdry red wine
1/4teaspooncrushed red pepper flakesor to taste
3tablespoonsextra-virgin olive oil
handful fresh chopped parsley
freshly ground black pepper,to taste
freshly grated parmesan,to taste
In a large skillet, sauté garlic and diced shallots in olive oil over medium heat, stirring occasionally, until soft but without coloring.
Add olives, capers, red pepper flakes and red wine and cook until reduced by half.
Stir in the pureed tomatoes, tuna, oregano and allow to simmer for at least 20 minutes. If necessary, add a little water to adjust the consistency of the sauce.
Meanwhile, fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
Toss sauce with fresh parsley and pasta.
Season sauce with freshly ground pepper, according to taste. Garnish with parmesan before serving. Enjoy!