Spaghetti alla Puttanesca
This is quite possibly the fastest meal you can ever make! The Neapolitan Spaghetti alla partenopea, is made with anchovies and generous quantities of oregano. Spaghetti alla siciliana adds green peppers. When it comes to sauce or sugo – the Italian translation for sauce, I veer towards the most southern recipe possible.
To Gluten or not to Gluten?
I made two versions – one is made with gluten-free, brown rice spaghetti and incorporated fresh packed albacore tuna. The other used angel hair pasta and no fish. Surprisingly, there was a big difference! In southern Italy, you would use anchovies, which I’ll gladly try next time. The tuna didn’t taste gross or anything but it just didn’t bring out the tomatoes the way I wanted. The classic version was shockingly wonderful and balanced. The gluten-free version, nevertheless, was hearty, spicy and very satisfying! The key to any version is using the imported Italian tomatoes. Enjoy!
1/2 of a fat can of imported italian tomatoes, roughly chopped (nothing else will do!)
A couple of cloves garlic
1 tsp of red pepper flakes
4 tbps of olive oil
1 cup of fresh basil
1 tsp of capers
1/3 of a cup of black olives
1 package of albacore tuna or freshly cut anchovies (optional)
Mixing the ingredients takes 5 minutes, literally. Mix everything except the fish together and let the ingredients marinate for about an hour while you go on with your life for a while.
Boil the pasta and just before the pasta is done, add the tuna and mix well. Drain and drop the pasta in the sauce. That’s it! This is best served with arugula salad drizzled with balsamic vinegar, olive oil and walnuts.