Thursday, February 16, 2012

Pasta Puttanesca w/ Tuna

I saw this recipe on the Dr. Oz Show, when Dr. Andrew Weil's was on the show.  They briefly went over the recipe, and I found it online HERE because my stepdad really wanted to try this.  With minor adjustments, here is the resulting recipe from my experiment, inspired by Dr. Andrew's.

  • 1 28-oz can Italian plum tomatoes, slightly drained, then crushed with a masher (or Italian crushed tomatoes, if you prefer)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tbsp capers (no extra liquid)
  • 1/3 cup kalamata olives, sliced or chopped as you prefer
  • 2 cloves garlic, minced or crushed with a garlic press
  • 1 tbsp fresh basil, minced (or close to)
  • 1 24 oz. can of white chunky albacore tuna
  • 1/2 lb (1/2 box) gluten free spaghetti
  • fresh grated parmesan
  1. Combine all pasta sauce ingredients except tuna, and if you have time, let set for apx 1 hour at room temperature to combine the flavors.  Then, add tuna, and heat on low to warm through.
  2. Cook pasta according to package directions to achieve an al dente texture and drain.  Return to pan.
  3. Coat pasta with a portion of the sauce and mix well to coat noodles.
  4. Plate pasta topped with sauce, and sprinkle on fresh parmesan.
  5. Enjoy.

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