Tuna Puttanesca with Fresh Tagliatelle
I referred to cookbooks by famous chefs, but adjusted the amounts to my taste.
I used canned tuna here, but you can use other ingredients instead. I often use grilled white fish or chicken. Recipe by hiro51094
Tuna Puttanesca with Fresh Tagliatelle
I referred to cookbooks by famous chefs, but adjusted the amounts to my taste.
I used canned tuna here, but you can use other ingredients instead. I often use grilled white fish or chicken. Recipe by hiro51094
Cooking Instructions
- 1
Soak the olives and capers in water for about 10 minutes.
- 2
Finely chop the garlic, anchovies, olives and capers. Bring the water to cook the pasta to a boil.
- 3
Put the olive oil, garlic, anchovies, olives, capers and tuna in a frying pan, and sauté over medium heat.
- 4
When the garlic is cooked (before it starts burning), add the butter. When it's melted, take the frying pan off the heat and put in the white wine.
- 5
Start cooking the pasta.
- 6
Put the pan back on the heat and evaporate the alcohol in the wine. Add the tomato sauce, season with salt and pepper and taste. If it tastes a bit salty, it is just right.
- 7
If the pasta is ready at this point it's perfect, but if it needs more time, turn the heat off under the frying pan.
- 8
Once the pasta is cooked, start heating the frying pan over high heat. Transfer the pasta to the frying pan.
- 9
Add the Parmesan cheese, and toss the pasta and sauce together. Taste, and add salt and pepper if needed.
- 10
Transfer to a serving plate and it's done. I used fresh pasta this time, so I started cooking the pasta in the last stages, but if you're using dried pasta, start cooking it before you start Step 3.
- 11
If you are adding red chili peppers, add them at Step 3.
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