Today I want to share with you a variation of a wonderful Italian dish, that is puttanesca pasta. I’ve replaced anchovies with smoked tuna and also I’ve used the red and yellow grape tomato. Capers and black olives give a greater aroma to the sauce. It’s a fantastic mix of Mediterranean flavors! I want to give you a little advice: use fresh pasta or prepare it by yourself, so your first course will be even more spectacular !!
For the spaghetti:
- 400 grams re-milled durum wheat semolina
- 220 grams hot water
- 6 gr salt
For the sauce:
- 500 grams red grape tomatoes
- 220 grams yellow grape tomatoes
- 200 grams smoked tuna
- 40 grams black olives
- 2 peeled cloves of garlic
- Extra virgin olive oil
- Salt to taste
- 1 dried chilli
- 2 tablespoons of desalted capers
- Parsley (optional)
Put the flour on a pastry board, add salt and pour the hot water in the center a little at a time. Start kneading with a fork. As soon as you have added all the water, knead the dough with your hands for at least 8-10 minutes. Form a smooth and homogeneous dough and wrap it with cling film. Let it rest at room temperature for at least 30 minutes. Divide the dough into loaves and roll them out with a rolling pin. After pass through the pasta machine. You have to create a not too thin sheet. Now pass the dough into the special roller to create spaghetti. Place spaghetti on a pastry board and sprinkle with flour. Roll up them creating a nest and let dry at room temperature for a day.
Now prepare the sauce. Pit black olives, wash tomatoes and remove seeds, then cut into small pieces. Pour the oil and put garlic cloves and chopped chilli in a large pan. Add tomatoes and mix thoroughly. Cook for 5 minutes, salt lightly and add the coarsely chopped smoked tuna. Cook for about 10 minutes over medium heat. Boil Cook spaghetti “al dente” and then toss them in a pan with the sauce. Serve pasta with parsley leaves if you want.