Wednesday, December 16, 2009
Pasta Puttanesca with Roasted Tomatoes and Tuna
Every summer I roast and freeze tomatoes to use when they are out of season. This dish is great with fresh tomatoes, but since it's December, I tapped into my reserve and used the roasted ones instead. It actually ends up saving time, since the tomatoes are already caramelized and you can just throw them into the sauce as is.
Boil pasta. Melt anchovies in a little olive oil, and add garlic (I just throw in whole cloves), capers and chili flakes. Add tomatoes, tuna*, smashed Kalamata olives, and a little pasta water. Season with black pepper. Toss with drained pasta and serve.
*I always use tuna canned in olive oil for cooking. I think it is more flavorful and moist than the kind in water, but you could use either.