Tuna Puttanesca with Fresh Tagliatelle
Tuna Puttanesca with Fresh Tagliatelle

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, tuna puttanesca with fresh tagliatelle. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for 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.

Tuna Puttanesca with Fresh Tagliatelle is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Tuna Puttanesca with Fresh Tagliatelle is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook tuna puttanesca with fresh tagliatelle using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Tuna Puttanesca with Fresh Tagliatelle:
  1. Prepare 80 grams Tagliatelle
  2. Prepare 10 ml Olive oil
  3. Get 5 grams Butter
  4. Make ready 30 ml White wine
  5. Make ready 4 Olives
  6. Get 1 tsp Capers
  7. Prepare 2 filets Anchovies
  8. Prepare 1 clove Garlic
  9. Take 30 grams Canned tuna
  10. Take 80 grams Tomato sauce
  11. Make ready 1 Salt and pepper
  12. Take 1 tsp Parmigiano-Reggiano

Stir most of the parsley and all of the lemon juice and tuna into the sauce, then season to taste. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Place a large pot of water over high heat and bring up to a boil.

Steps to make Tuna Puttanesca with Fresh Tagliatelle:
  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.

Salt the water and cook penne to al dente. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Get Tuna Puttanesca Recipe from Food Network. Take Puttanesca From Fall To Spring With Spring Onions.

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