Fresh Tuna Puttanesca
Photography by 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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!