Tuna Puttanesca
Bucatini with Tuna Puttanesca Sauce
A puttanesca sauce can easily stand on its own. The tuna adds a nice complexity to the taste. Although you do not want to overwhelm the sauce with tuna. It is more of a background flavor. A little bit goes a long way.
1 can plum tomatoes, 28 oz
3 cloves garlic, diced finely or put through a press
1 can tuna, 5 oz, drained, the Italian varieties packed in oil work best
3 tablespoons olive oil
3/4 cup kalamata or nicoise olives, pitted
3 tablespoons capers
8 to 10 fresh basil leaves
1 stem of fresh oregano, leaves removed, or 1 teaspoon dried
1/2 teaspoon red pepper flakes
1 pound bucatini, or spaghetti
freshly grated parmigiano reggiano for topping
kosher salt and freshly ground black pepper
Heat a large pot or dutch oven over medium high heat. Add the olive oil and allow to come to temperature. Add the garlic and the red pepper flakes and saute for about 1 minute. Add the tomatoes, the basil leaves (whole) and the oregano leaves to the pot and stir mix. Reduce the heat and simmer for about 1/2 hour.
In the mean time heat a large pot of water to boiling. Add the pasta and cook according to package directions.
Add the capers, the olives, and the tuna to the tomato sauce and stir to incorporate. Allow the sauce to continue to simmer.
When the pasta is al dente drain the pasta and place it in the pot with the tomato sauce. Stir to incorporate the pasta. It is ready to serve. Top it with some freshly grated parmigiano reggiano and a drizzle of extra virgin olive oil if you are feeling decadent.
This makes 4 main courses, or 6 primi piatti.