Linguine alla Puttanesca

Following the recent pangriata post, I realised a puttanesca is yet to be shared.  This is easily fixable and it's an interesting puttanesca too, there's tuna and onion with anchovy, capers, black olives, garlic, chilli and tomato.  

I mixed an old favourite version of the sauce; garlic, chilli and anchovy with Tuscan Italian cooking school inspiration that included tuna and onion.  The toasted crumbs are a welcome later addition to this firm favourite.  The sauce is easily made from a few tins and cooks in around 30 minutes.

Pictured here, served with linguine, bucatini and spaghetti work equally well too.  Choose your pasta depending on mood and of course finish with those delicious crumbs, pangriata.

One final observation, many Italians and foodies like Mutti tinned tomatoes (me too) however Cirio (from further south in Italy) work better for me in this dish.  

Sauce Ingredients (3):

1 TBSP olive oil

1 small onion, halved and finely sliced

1 clove of garlic, peeled and crushed

1/3 tsp dried chilli flakes (Arbol)

3 or 4 anchovy fillets in oil, chopped plus 1 tsp anchovy oil

1 small tin (200g) of tuna in olve oil 

1 small handful of black olives, pitted and halved

1 TBSP salted capers, rinsed and chopped

1 400g tin of cirio tomatoes

1/2 tsp dried oregano (pro tip directly from Italy)

Fresh parsley and pangriata to garnish.

Method:

Warm olive oil in the pan, soften onion around 5 minutes, (low heat and lid on) until the onion is translucent.

Add garlic and chilli, cook around 1 minute until garlic is barely golden.

Remove pan from heat, add anchovies and anchovy oil. Mash the anchovies until melted (around 1 or 2 minutes).

Add tuna, return the pan to a low/medium heat and cook for 2.5 minutes, stirring gently.

Add olives and capers, cook for 2.5 minutes more (same heat).

Add tomatoes and oregano, simmer for about 12 minutes, lid mostly on the saucepan.

Serve with cooked pasta, pangriata and fresh parsley.

The toasted crumb:

Sundried Tomato Pangriata

More Linguine from Loïc:

Linguine with Tuna Tartare and Capers