"Sicilian" Tuna Sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14-oz can diced tomatoes
- 1 14-oz can tomato sauce
- 2 5-oz cans tuna, drained
- 1 14-oz cans sliced olives, drained
- 1 tsp dried marjoram
- Heat the oil until shimmering, then sauté the garlic until golden and fragrant (1-2 minutes).
- Add the tomatoes, tuna, olives, and marjoram. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Toss with the pasta and serve.
Makes ~4 servings.
some people would claim that garlic never ever can be part of a puttanesca sauce "cause it'd be bad for business".
ReplyDeleteLess salty I believe on the basis of not using salted anchovies alone.
I would add olives and tuna only at last minute so the just get heated but are not boiled. ( that may be a matter of taste though )
My own 'home-style' puttanesca contains garlic, finely chopped onion a can of debonedskinned sardines and chopped parsley added as finishing touch ( over the mixed pasta&sauce on your plate )
Parsley SHOULD counteract the garlic somewhat.
That sounds like something my grandmother would say, but she hated garlic. Garlic is one of the classic ingredients in a puttanesca (if Wikipedia is to be believed). The couple of recipes I have also have garlic - as many as eight cloves.
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