Fresh Tuna Puttanesca
Photography Nick Tresidder.
This is a simple pasta sauce that requires very little work. The lovely casareccia pasta is not a common shape, but is simply a small sheet of pasta that has been rolled around a fine rod. As with orecchiette it is traditionally made by hand. Artisan-style pastas such as this are available at specialty food stores.
INGREDIENTS
1⁄4 cup olive oil
2 cloves garlic, finely chopped
1⁄2 -1 teaspoon chilli flakes
1 x 400 gram tin crushed Italian tomatoes
2 tablespoons capers
1⁄2 cup halved and pitted black olives
3 anchovy fillets, finely chopped
finely grated zest and juice of 1 lemon
400 grams fresh tuna, diced 2 cm pieces
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
200 grams casareccia pasta
METHOD
Sauce: Heat the oil in a sauté pan and cook the garlic and chilli for 1 minute.
Add the tomatoes and cook over a high heat for 3-4 minutes. Add the capers, olives, anchovies, lemon zest and juice and cook for 1 minute. Fold through the tuna and flat-leaf parsley. The tuna will cook gently in the heat of the sauce. Season carefully with salt and give a good grind of pepper.
Pasta: Cook in plenty of boiling, well salted water until al dente. Drain well.
To serve: Divide the pasta between warm serving bowls and spoon over the tuna puttanesca. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.