Published 2 days ago • loading... • Updated 2 days ago

Weeknight Tuna Puttanesca delivers big, bold flavor

Sarah Nasello, the Home with the Lost Italian columnist, shared a quick, meatless Lenten dish in her weekly column, suitable for Friday night dinner.
Using Sicilian pantry staples, she reaches for simple, meatless recipes that come together quickly for Lent.
The sauce begins with extra-virgin olive oil, shallot, anchovy fillets and garlic, cooking anchovies until dissolved, then adds a can diced tomatoes, kalamata olives, capers, and folds in canned tuna.
Readers can make it ahead by cooking pasta, tossing it in olive oil and refrigerating for up to two days; canned tomatoes and tuna keep the dish pantry-friendly, and leftovers refrigerate up to 4 days.
The Nasellos' restaurant background at Sarello's in Moorhead and Nasello's shellfish allergy notes, including raw or cooked shrimp as a substitute, enhance the recipe's adaptability.

Insights by Ground AI