Puttanesca with Tuna Polpette and Penne Recipe

Name: Puttanesca with Tuna Polpette and Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne (recommended: Barilla or de Cecco fine); Salt; 1/4 cup extra-virgin olive oil, plus more for tuna; 5 to 6 anchovies, in jars with red pepper, if plain anchovies add 1 teaspoon red pepper flakes; 4 large cloves garlic, grated or finely chopped; 1 (28-ounce) can tomatoes (recommended: San Marzano); 1 cup chicken or seafood stock; Freshly ground black pepper; A few tablespoons capers, drained; A handful pitted black olives, oil cured or kalamata, chopped; 1 pound tuna steak; 1 large egg; 1/2 cup bread crumbs; A handful flat-leaf parsley, finely chopped; 1/2 cup basil leaves, shredded

Servings: persons

1 pound penne (recommended: Barilla or de Cecco fine)
Salt
1/4 cup extra-virgin olive oil, plus more for tuna
5 to 6 anchovies, in jars with red pepper, if plain anchovies add 1 teaspoon red pepper flakes
4 large cloves garlic, grated or finely chopped
1 (28-ounce) can tomatoes (recommended: San Marzano)
1 cup chicken or seafood stock
Freshly ground black pepper
A few tablespoons capers, drained
A handful pitted black olives, oil cured or kalamata, chopped
1 pound tuna steak
1 large egg
1/2 cup bread crumbs
A handful flat-leaf parsley, finely chopped
1/2 cup basil leaves, shredded

1
Bring a large pot of salted water to a boil over high heat.
2
Add pasta and cook to al dente.
3
Drain and keep warm.
4
Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until melted.
5
Add the garlic, turn heat to low and saute for a couple of minutes.
6
Stir in the tomatoes crushing them up, then stir in stock.
7
Season with a little black pepper, add capers and olives and simmer a few minutes.
8
While sauce simmers, cut tuna into chunks and grind in food processor into coarse mixture.
9
Pulse in the egg, bread crumbs and parsley and season with a little salt and black pepper.
10
Remove tuna mixture from the processor to a bowl and add a drizzle of olive oil.
11
Stir to combine.
12
(Adding the oil will prevent mixture from sticking to your hands as you roll the balls.)
13
Roll the tuna into small balls and drop into the sauce.
14
Cover the pot and simmer the tuna balls in the sauce, about 4 to 5 minutes.
15
Place the pasta into a serving bowl.
16
Add the tuna and sauce, toss to coat and garnish with shredded basil.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound penne (recommended: Barilla or de Cecco fine), Salt, 1/4 cup extra-virgin olive oil, plus more for tuna, 5 to 6 anchovies, in jars with red pepper, if plain anchovies add 1 teaspoon red pepper flakes, and more.

Yes, Puttanesca with Tuna Polpette and Penne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puttanesca with Tuna Polpette and Penne

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