Penne Puttanesca

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What you need: measuring spoons/cups, large heavy bottom sauce pan, large stock pot, colander, cutting board, chef’s knife, kitchen scissors, can opener, veggie peeler

Serves: 6

  • 3 tbs olive oil
  • 1 1/2 tsp garlic puree
  • 1 large onion (pureed)
  • 2 cans chopped tomatoes (14 1/2 ozs each)
  • 15 oz tomato sauce
  • 3 tbs tomato paste
  • 2 pouches of Albacore White Tuna (6.4 oz each)
  • 1 can large black olives (6 oz)
  • 1 small hunk parmesan
  • 1 1/2 lbs mezze penne pasta
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning
  • 6 sprigs Italian flat leaf parsley
  • 2 tsp salt
  • pepper

For the Sauce: Heat the olive oil over medium high heat. Add the onion, garlic and pepper flakes. Cook until soft, being careful not to burn the garlic. Add the chopped tomatoes, tomato sauce and tomato paste. Stir to combine. Add the Italian seasoning, salt and pepper to taste. Drain the olives and quarter them. Add them to the tomato sauce along with the tuna and stir to combine.

For the Pasta: Fill your pot with about 5 quarts of water; add 1 tbs salt and a splash of olive oil. Bring to a boil. Cook pasta according to packet directions. Drain and add to the puttanesca sauce (if you are cooking the pasta ahead of time, lay flat on a baking sheet with a little olive oil drizzled on top until ready to add back into the sauce).

Tip: Once I put the tuna into the sauce I use kitchen scissors to help break it up into smaller pieces.

To Serve: Place a large scoop of the pasta in the middle of warmed plates/bowls. Use the veggie peeler  to create slivers of Parmesan & place on top of the pasta. Garnish with parsley and serve immediately.

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