Tuna Puttanesca

Name: Tuna Puttanesca
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams whole or diced tomatoes (recommended: San Marzano); 3 Tbsps capers, drained; 4 servings Crusty bread; 1 handful A generous fresh flat-leaf parsley, chopped; 6 large cloves garlic, finely chopped; 4 servings Fresh ground black pepper; 2 teaspoons lemon zest; 3 Tbsps extra-virgin olive oil; 1 handful A generous black olives (Gaeta, kalamata or oil-cured), pitted and chopped; 454 grams penne pasta; 1 teaspoons crushed red pepper flakes; 4 servings Salt; 312 grams cans (about each) Italian tuna in oil or water, drained well; 79 milliliters white vermouth or 1/2 cup dry white wine - eyeball it

Tuna Puttanescan is a dairy free and pescatarian main course. This recipe serves 4. One portion of this dish contains around 41g of protein, 20g of fat, and a total of 767 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have pepper flakes, salt, crusty bread, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 13 minutes.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Penne

Water

Salt

Equipment you will use

Pot

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon.

Ingredients you will need

Red Pepper Flakes

Garlic

Tuna

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.

Ingredients you will need

Tomato

White Wine

Vermouth

Capers

Olives

Juice

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Wooden Spoon

Colander

Bowl

Frying Pan

Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

Ingredients you will need

Black Pepper

Parsley

Sauce

Add a couple of ladles of starchy pasta-cooking water to the sauce.

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Pasta

Sauce

Water

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Ladle

Drain pasta, add to the skillet and toss to coat.

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Pasta

Equipment you will use

Frying Pan

Serve with some nice crusty bread.

Ingredients you will need

Crusty Bread

Equipment

Ingredients

Servings:

794grams

whole or diced tomatoes (recommended: San Marzano)3Tbsps

capers, drained 4servings

Crusty bread 1handful

A generous fresh flat-leaf parsley, chopped 6large cloves

garlic, finely chopped 4servings

Fresh ground black pepper 2teaspoons

lemon zest 3Tbsps

extra-virgin olive oil 1handful

A generous black olives (Gaeta, kalamata or oil-cured), pitted and chopped 454grams

penne pasta 1teaspoons

crushed red pepper flakes 4servings

Salt 312grams

cans (about each) Italian tuna in oil or water, drained well 79milliliters

white vermouth or 1/2 cup dry white wine - eyeball it

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. It has 5 out of 5 stars and a bottle costs about 25 dollars.