Sea Puttanesca Pasta.
A very tasty, complete dish, easy and quick to make, you can use canned tuna or fresh fish, and why not, you can also recycle it from the barbecue the night before.
Yes, I actually created this dish like that, but mostly to get the kids to eat fish by disguising it with the delicious puttanesca sauce.
Traditional recipe and for Bimby.

thought for you:

Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

462.66 Kcal

calories per serving

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Energy 462.66 (Kcal)
Carbohydrates 36.25 (g) of which sugars 0.81 (g)
Proteins 23.59 (g)
Fat 20.35 (g) of which saturated 2.71 (g)of which unsaturated 3.91 (g)
Fibers 4.44 (g)
Sodium 578.91 (mg)

Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

7 oz tuna in oil (or other fish fillets of choice)
8 green olives in brine (pitted)
8 black baked olives (pitted)
1.4 oz capers in salt (weighed already desalinated)
2 cups tomato sauce (rustic)
1 chili pepper (optional)
3 tbsps extra virgin olive oil
6 leaves basil
10.6 oz pasta

Sea Puttanesca Pasta

Tools

what I need

Pan , 2 Handles, 9.5 in Moneta Etnea
Cutting Board
Knife
Pot
Colander

Preparation: Sea Puttanesca Pasta

For both versions

If you use tuna in oil, just drain it with a strainer; if you use fresh fish, whether raw or recycled from the barbecue, remove the bones and cut it coarsely into pieces not too small, but about 1.2 in. please.
Peel the onion and chop it into small pieces, remove the pits from the olives and chop them coarsely. Desalinate the capers under running water, and drain them.
In a pan, heat the extra virgin olive oil, and let the onion sauté until blond, then add the fish and olives.
Mix and cook for another 3 minutes. Meanwhile, tear some basil with your hands and, if you like, also add chili pepper.
At this point, pour in the rustic tomato sauce, DO NOT ADD SALT.
Cover with a splash guard, and simmer over low heat for 20 minutes,
Meanwhile, put the water for the pasta on the stove.
Choose a ridged pasta shape. Once the pasta is al dente, drain it, and transfer it to the pan with the sauce.
Mix and serve with plenty of basil on top.
Here is the Sea Puttanesca Pasta ready
Put the onion with the extra virgin olive oil in the mixer bowl, and chop for 10 sec at speed 5.
Gather with a spatula, and add the pitted olives and previously desalinated capers.
Cook for 3 minutes at 230°F (110°C), reverse spoon speed.
Add the fish and tomato sauce.
Put the pot for the pasta on the stove. Choose a ridged pasta shape. Once the pasta is al dente, drain it, and
Continue cooking for 20 minutes at 212°F (100°C), with the splash guard or basket, reverse spoon speed.
When the sauce is cooked and the pasta too, combine them and mix. Add basil and serve. The Sea Puttanesca Pasta is ready.