Pasta Puttanesca with Tuna, Weekly Menu Planner.

Pasta Puttanesca with Tuna

Cooking time: 25 minutes for menu Cooking schedule: see below for instructions

Another Italian dish with as many variations as Italians.... Use any type of olives that you have on hand, or a combination You can freeze the juices from the tomatoes for another use.

Pasta Puttanesca with Tuna

Total time: 25 minutes
A simple pasta with Mediterranean flavors. Tuna is not a traditional ingredient, but it makes a more substantial main course for our way of eating. In Italy, this would be served without tuna, as a pasta course.

Pasta Puttanesca with Tuna Ingredients:

1 1/4 cups (4.1oz, 120gr) penne, rigatoni or other bite-size pasta
1 tbs olive oil
1 tbs chili powder
1 medium onion
1 green bell pepper
3 cloves garlic
2 tbs capers
1/2 cup green olives mine were stuffed with anchovies
1 tsp dried basil
1 tsp dried oregano
15oz (450gr) whole tomatoes
12oz (360gr) tuna, canned (tinned)

Instructions:

Cook pasta according to package directions.
Chop onion, pepper and mince garlic.
Cut olives in half.
Drain tomatoes (do not reserve liquid) and roughly chop.
Heat oil in medium nonstick skillet. Add onion, pepper, garlic and chili powder. Sauté until onion is tender.
Add chopped tomatoes with their juices from chopping, capers, olives and herbs. Simmer, uncovered until thick, about 10 minutes.
Drain and flake tuna. Add to sauce and simmer 5 minutes longer.
Drain pasta, toss with sauce and serve.

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, pot and colander for pasta
Put water on high heat for pasta
Chop onion, pepper
Mince garlic
Open, drain tomatoes, chop
Sauté chili powder

Add onion, pepper, garlic, sauté
Open, drain tuna
Cut olives
Add tomatoes, capers, olives, herbs to onions, simmer
Start to cook pasta
Wee pause while stuff cooks
Add tuna to skillet
Drain pasta
Combine pasta, sauce and serve

Menu Plan for Winter I: Week 11, Day 4