Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, tuna puttanesca with fresh tagliatelle. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Tuna Puttanesca with Fresh Tagliatelle is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Tuna Puttanesca with Fresh Tagliatelle is something that I’ve loved my entire life. They’re nice and they look fantastic.
Learn how to make Tagliatelle tuna puttanesca and get the Smartpoints of the recipes. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle to pack instructions until al dente. Stir most of the parsley and all of the lemon juice and tuna into the sauce, then season to taste.
To get started with this particular recipe, we must first prepare a few components. You can cook tuna puttanesca with fresh tagliatelle using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Puttanesca with Fresh Tagliatelle:
- Get 80 grams Tagliatelle
- Make ready 10 ml Olive oil
- Take 5 grams Butter
- Make ready 30 ml White wine
- Get 4 Olives
- Prepare 1 tsp Capers
- Prepare 2 filets Anchovies
- Prepare 1 clove Garlic
- Take 30 grams Canned tuna
- Take 80 grams Tomato sauce
- Make ready 1 Salt and pepper
- Get 1 tsp Parmigiano-Reggiano
Heat some extra-virgin olive oil (or use the oil from the anchovy or tuna can, if they're packed in olive oil). Toss together to combine, place on your serving platter and top. Tuna, swordfish, and salmon are all hearty enough in flavor and texture to work really well with this robust sauce. By all means, make a double batch and use The photographer for this recipe, who eats gluten free, was super excited when she realized this wasn't a traditional pasta puttanesca recipe!
Instructions to make Tuna Puttanesca with Fresh Tagliatelle:
- Soak the olives and capers in water for about 10 minutes.
- Finely chop the garlic, anchovies, olives and capers. Bring the water to cook the pasta to a boil.
- Put the olive oil, garlic, anchovies, olives, capers and tuna in a frying pan, and sauté over medium heat.
- 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.
- Start cooking the pasta.
- 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.
- 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.
- Once the pasta is cooked, start heating the frying pan over high heat. Transfer the pasta to the frying pan.
- Add the Parmesan cheese, and toss the pasta and sauce together. Taste, and add salt and pepper if needed.
- 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.
- If you are adding red chili peppers, add them at Step 3.
This version of linguine Puttanesca, includes tuna. I also think this pasta dish is healthy because really there's nothing really bad in it, other than the Nope! I was thinking after I made it, that I could grate some fresh Parmesan cheese over it, but why ruin a good thing. There are lots of flavors in this dish. How to prepare tagliatelle with tuna and egg: Shred the tuna with a fork.
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