This is not the first time we’ve used puttanesca sauce for a pasta dish. We just love the texture and the powerful, unmistakable flavour it brings to white tuna and anchovies. And we have to confess that Silvia’s version has become our favourite!  Of course, that’s hardly surprising as she spends her days over the stove, so you can always expect excellent recipes from Silvia, as you will see on her blog Jugando a las cocinitas.  So we invite you to try this dish and then watch everyone’s mouth water in anticipation when you serve it up. Off to the kitchen we go!

Ingredients:

  • 250 gr tagliatelle (or any other pasta of your choice)
  • 400 gr fresh tomatoes (skinned, deseeded and grated)
  • 100 gr white tuna preserve
  • 1 dessert spoon capers (or more, if you really like them)
  • 8-10 black olives (stoned)
  • 5 anchovies in olive oil (drained)
  • 2 cloves of garlic
  •  Chilli powder (or cayenne pepper)
  •  Oregano
  • A pinch of cinnamon.* Extra virgin olive oil
  •  Freshly chopped parsley

Directions:

  •  Place two tablespoons of olive oil in a deep frying pan (if you are using a good brand of tuna you can use the oil it comes in), add the chilli powder (however much you want, depending on how masochistic you are), crushed garlic cloves, capers and anchovies (it will all blend into a delicious sauce).
  • Before the garlic browns, stir in the tuna, sliced olives and oregano, and fry gently for about 6 minutes.
  • Add the tomato and cook over a low heat for 20 minutes.
  • While the tomato is cooking, bring a deep pan of abundant and slightly salted water to the boil, and when the sauce is nearly finished add the pasta you have chosen. Remember, the texture should be “al dente”.
  • Be careful not to cook the pasta too soon, as it will go cold and solidify.
  • Drain well and stir in the sauce immediately.

Share this recipe!

Anchovies Recipes, Canned Fish Recipes, , , , , , , 0 comentarios