I just learned that Pasta Puttanesca roughly translates as “pasta in the style of a whore.” I wonder if we could change all that wish fresh tuna – maybe get rid of that fishy taste?
Planning on make this dish tomorrow as I have some of the ingredients already! Photos to come.
- Bring a large pot of salted water to boil and cook the pasta.
- Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize.
- Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and sautee for another minute or so.
- Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs.