Pasta Puttanesca with Tuna
The literal translation of this dish is 'hooker's style' pasta. If we are to believe the myth, the name came from Neapolitan prostitutes in the mid-20th century. It is said that the prostitutes would prepare this quick recipe between appointments. Thanks to its delicious aromas and flavours, it quickly became a hugely popular recipe all over the world. Enjoy!
Heat a generous splash of olive oil in a frying pan over medium heat and sauté the garlic and shallot for 2-3 minutes until soft. Then add the anchovy fillets and let them 'melt' while stirring.
Add the peeled tomatoes and red wine vinegar and let it simmer for 3-4 minutes with the lid on. Then mash finely with a potato masher.
Meanwhile, bring a pan of salted water to a boil over medium heat and cook the penne according to the instructions on the packaging.
Add the olives and cherry tomatoes to the tomato sauce, bring to a boil and let it simmer gently for a few minutes over low heat. Then stir in the drained tuna, let everything heat through for 2 minutes and season with pepper, and some salt if necessary.
Drain the penne in a colander. Let it drain and carefully stir the pasta into the tomato sauce. Dish the pasta puttanesca onto two plates, drizzle with some olive oil and serve with basil leaves.
