A traditional Italian dish that features the naturally salty and savory notes of capers, olives and anchovies. Pairs beautifully with a dry Italian red wine.

Recipes by Raina

Ingredients

• 1 8 oz. package of dry linguine or fettucini pasta
• 1 Tbs. Extra Virgin Olive Oil
• 2 Tbs. of butter, separated
• 1/2 of a yellow onion, diced
• 2 cloves garlic, minced
• 1 Tsp. chili flakes (optional)
• 1 Tbs. chopped anchovy, or anchovy paste
• 1 Tbs tomato paste
• 1/2 cup dry red wine
• 1/4 cup kalamata or green olives, chopped
• 2 Tbs. capers
• 1 28 oz. can of diced tomatoes
• 1 package of Oregon’s Choice Tuna in Olive Oil
• Salt & pepper to taste
• Fresh Italian parsley, chopped for garnish

Instructions

1. In a large sauce pan, heat olive oil and 1 Tbs of butter over medium-high. When butter has melted, add onion and saute for 5-7 minutes or until soft and translucent. Add garlic, chili flakes, anchovy, tomato paste, olives and capers. Saute for another 2 minutes or until fragrant.
2. Add red wine and reduce for an additional 5 minutes. Then add tomatoes and reduce heat to medium low. Cover and allow sauce to simmer for about 15-20 minutes.
3. Meanwhile, bring 3-5 quarts of water to boil in a large pot. Cook pasta according to the directions on package. When most of the liquid has evaporated, add tuna to sauce and season with salt and pepper if necessary. Let simmer for another 5 minutes to allow the tuna to heat thoroughly.
4. Combine drained pasta and finished puttanesca sauce and separate into 4 servings. Garnish with Parsley and/or grated parmesan cheese if desired, serve immediately.