Pasta Puttanesca with Poached Tuna in Olive Oil
Pu††anesca I have always been †old is a derifi†ive of pu†tana (pros†i†u†e) is an adjective derived from that word, the dish may have been invented in one of many bordellos in the Naples working-class neighborhood of Quartieri Spagnoli. Flavored with the umami of anchovy. Olives and Capers are the star of this dish. I think Castelvetrano olives are essential because they are cured with lye rather than through dry-salting or brining. This eliminates any bitterness and they have a delicate buttery flavor.I typically use Kalamata, but canned black olives work as well. I love adding tuna poached in olive oil to my puttanesca. If you cant find fresh tuna - the imported tuna from Spain and Italy packed in oil is a great substitute.
2 (10 ounce) thick-cut ahi tuna steaks2 cloves garlic, bruised6 sprigs fresh thyme1 pinch red pepper flakes, or to taste2 cups olive oil, or as neededsea salt to tasteLet tuna rest at room temperature for 10 to 15 minutes.
Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.
1pound long pasta3 tablespoons extra-virgin olive oil6 garlic cloves, thinly sliced6 anchovy fillets, packed in oil1cup Castelvetrano olives, crushed, pits removed3 tablespoons drained capers1teaspoon crushed red pepper¼ cup tomato paste28 ounces whole peeled tomatoes, crushed by hand2 tablespoons unsalted butter½ lemon2 tablespoons capers½ cup Kalamata olives2 tablespoons finely minced fresh parsley + more for garnishsea salt and pepper to tasteAdd the oil to a large saucepan over low to medium heat.Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.Next, stir in the chiles and sauté for 1 to 2 minutes.Now, add the anchovies and capers and cook for 1 to 2 minutes.Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.Drain the pasta and add it to the saucepan and toss it together. Grated Parmesan is optional. Add cooked pasta to the sauce and toss. Serve right away. I do make a large batch of sauce and freeze in quart containers. Then you just have to cook your pasta for an easy dinner. If it needs a bit more liquid, add a touch of the starchy pasta water. Top with tuna or serve without. Any good tuna packed in olive oil will work.
Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.
1pound long pasta3 tablespoons extra-virgin olive oil6 garlic cloves, thinly sliced6 anchovy fillets, packed in oil1cup Castelvetrano olives, crushed, pits removed3 tablespoons drained capers1teaspoon crushed red pepper¼ cup tomato paste28 ounces whole peeled tomatoes, crushed by hand2 tablespoons unsalted butter½ lemon2 tablespoons capers½ cup Kalamata olives2 tablespoons finely minced fresh parsley + more for garnishsea salt and pepper to tasteAdd the oil to a large saucepan over low to medium heat.Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.Next, stir in the chiles and sauté for 1 to 2 minutes.Now, add the anchovies and capers and cook for 1 to 2 minutes.Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.Drain the pasta and add it to the saucepan and toss it together. Grated Parmesan is optional. Add cooked pasta to the sauce and toss. Serve right away. I do make a large batch of sauce and freeze in quart containers. Then you just have to cook your pasta for an easy dinner. If it needs a bit more liquid, add a touch of the starchy pasta water. Top with tuna or serve without. Any good tuna packed in olive oil will work.