Tuna Puttanesca with Farfalle Recipe

ingredients

4 sun-dried tomatoes
1 cup hot water (from the tap)
salt
3/4 pound farfalle pasta
3 anchovy fillets
3 cloves garlic
3 tablespoons olive oil
1/2 teaspoon red chili flakes
6 olives such as kalamata, pitted
1 tablespoon capers, rinsed and drained
1 cup chopped canned tomatoes or Roma tomatoes, chopped
1 can (6 ounce size) tuna packed in oil (dolphin safe)
1/4 cup chopped parsley
black pepper

directions

Bring a large pot of water to a boil. Place sun-dried tomatoes in a bowl and cover with the hot water. Let sit for 15 minutes to soften.

When large pot of water comes to a boil, salt the water and add farfalle. Cook till about 2 minutes shy of done. Reserve 1 cup of the cooking water then drain pasta and set aside.

While pasta is cooking, heat a large saute pan over a medium flame with the olive oil. Mince garlic and rinse anchovies. Add garlic and anchovies to oil and cook for about two minutes, breaking up the anchovies in the oil to help it dissolve. Chop tomatoes if using fresh and chop olives roughly. Add tomatoes, olives, and capers to garlic along with chili flakes.

Remove sun-dried tomatoes from the soaking liquid and add half the liquid to the saute pan. Save the remaining liquid. Thinly slice sun-dried tomatoes and add to the sauce along with one half cup reserved pasta water. Drain tuna and break up lightly with a fork. Let pasta sauce simmer until reduced by half. Add tuna, pasta, and remaining pasta water along with pepper to taste. Let simmer for another two minutes until pasta is al dente, tuna is heated through, and ingredients are all nicely distributed. If the pasta looks too dry, add remaining sun-dried tomato liquid.

Remove from heat and stir in chopped parsley. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.