Tuna Puttanesca with Fresh Tagliatelle
Tuna Puttanesca with Fresh Tagliatelle

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tuna puttanesca with fresh tagliatelle. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Back to Fresh Tagliatelle With Turkey Puttanesca. Slice tuna across the grain into bite-size strips. Place pasta in a warm serving bowl; top with sauce.

Tuna Puttanesca with Fresh Tagliatelle is one of the most popular of recent viral foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tuna Puttanesca with Fresh Tagliatelle is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook tuna puttanesca with fresh tagliatelle using 12 ingredients and 11 steps. Here is how you cook it.

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

An anchovy- and olive-laden pasta puttanesca lacks for nothing. Then, make the sauce in a large skillet. Heat some extra-virgin olive oil (or use the oil from the anchovy or tuna can, if they're packed in olive oil). How to prepare tagliatelle with tuna and egg: Shred the tuna with a fork.

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.

Whisk the béchamel and the cream; set aside. Tagliatelle combined with capers, chopped tuna in olive oil, this is a rare dish which is special for a casual event Fettuccini alla Puttanesca. 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!

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