Tuna Puttanesca

Name: Tuna Puttanesca
Prep time: 18 min
Cook time: 18 min
Total time: 18 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; 3 Tbsps EVOO, extra-virgin olive oil; 1 handful A generous fresh flat leaf parsley leaves, chopped; 6 large cloves garlic, finely chopped; 4 servings Fresh ground black pepper; 2 teaspoons lemon zest; 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 Puttanesca requires approximately 18 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 767 calories, 41g of protein, and 20g of fat per serving. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have evoo, a generous olives, vermouth, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food.

Instructions

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 EVOO 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.

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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.

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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

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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 3Tbsps

EVOO, extra-virgin olive oil 1handful

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

garlic, finely chopped 4servings

Fresh ground black pepper 2teaspoons

lemon zest 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

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. 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. You could try Yangarran Estate Appellation Series Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 14 dollars per bottle.

Yangarra Estate Appellation Series Merlot

"Young and vibrant now, with a great burst of fresh acidity, but with scads of fruit. Explodes on the palate with waves of sweet cherry, blackberry and plum flavors. Tannins are thick and fancy. This is an ager but it would be a shame to miss the youthful vivacity."-Wine EnthusiastDeep aromas of ripe plum and wild berry are distinguished by hints of spicy nutmeg in this lovely wine. On the palate, there is plenty of sweet black fruit, subtly layered with complex spice and toasty oak. Rich and luscious, the wine finishes with an elegant impression of soft tannins and long-lasting flavor.