Fresh Tuna Puttanesca
Photography Nick Tresidder.
This is a simple pasta sauce that requires very little work. The lovely casareccia pasta is not a common shape, but is simply a small sheet of pasta that has been rolled around a fine rod. As with orecchiette it is traditionally made by hand. Artisan-style pastas such as this are available at specialty food stores.
INGREDIENTS
1⁄4 cup olive oil
2 cloves garlic, finely chopped
1⁄2 -1 teaspoon chilli flakes
1 x 400 gram tin crushed Italian tomatoes
2 tablespoons capers
1⁄2 cup halved and pitted black olives
3 anchovy fillets, finely chopped
finely grated zest and juice of 1 lemon
400 grams fresh tuna, diced 2 cm pieces
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
200 grams casareccia pasta
METHOD
Sauce: Heat the oil in a sauté pan and cook the garlic and chilli for 1 minute.
Add the tomatoes and cook over a high heat for 3-4 minutes. Add the capers, olives, anchovies, lemon zest and juice and cook for 1 minute. Fold through the tuna and flat-leaf parsley. The tuna will cook gently in the heat of the sauce. Season carefully with salt and give a good grind of pepper.
Pasta: Cook in plenty of boiling, well salted water until al dente. Drain well.
To serve: Divide the pasta between warm serving bowls and spoon over the tuna puttanesca. Serves 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.