Monday, January 23, 2012

Linguine with Tuna Puttanesca

This is a quick and delicious way to get your fish in! The capers and olives add that great salty flavor that I often crave.

Linguine with Tuna Puttanesca Recipe, adapted from Food Network Magazine's Great Easy Meals,
serves 4

12 oz linguine pasta, cooked to al dente, some pasta water reserved after cooking
EVOO, about 2 Tbs, enough to coat bottom of pan
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (more or less to taste)
2 Tbs capers, drained
1/2 cup chopped kalamata olives
28-oz can plum tomatoes
4 large basil leaves, roughly chopped, plus more for topping
5-oz can tuna packed in oil (look for a variety packed in olive oil instead of vegetable oil)
fresh cracked black pepper

While the linguine is cooking, heat the EVOO in a large skillet over med heat. Add garlic, red pepper flakes, capers and olives. Cook until fragrant, a few mins. Crush the tomatoes into the skillet with clean hands. Add juices from tomatoes, basil, and salt and pepper to taste and cook a couple mins, until sauce thickens. Add tuna with it's oil, breaking up with a fork, and salt to taste. Add cooked pasta to skillet and toss well to coat. Add upto 1/2 cup of pasta water to loosen pasta and sauce if needed. Top with cracked black pepper and chopped or torn basil.

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