Tuna Puttanesca
So, all alone Saturday night, with the kids off at Auntie’s, I decided I’d give one of those recipe’s listed last week’s Bare Pantry Recipe’s a try. They’re supposed to be easy, fast, and stress free, AND I had most everything, or could fake it, so why not - right? Right.
I considered the Aglio Olio, but then my friend, Jamie, told me that she learned the meaning of the word Puttanesca in her Italian class this week. A pasta dish is named Puttanesca because it is easy - as apparently the word “puttana” is Italian for, um, let’s just say, a “Woman of the Night.” Now how could I POSSIBLY resist making Tuna Puttanesca Sauce after learning THAT? Exactly. I couldn’t.
The recipe is rediculously easy. All told putting it together, from ingredients to plate, took a whole 15-20 minutes or so. I didn’t have (or like) olives, or capers, so I just ignored those. I topped it off with some grated cheese, with some toast on the side.
My first comment to my above friend was “Holy cow - anchovies DO melt away!” though I never got the ’salted nuts’ smell/taste that she promises. The end product was EXTREMELY tasty, though I think the tuna + anchovies gave it an overwhemling fishy taste. Not bad, just fishy. Of course, being Alaskan, I’m kinda used to the whole fishy thing, so it wasn’t offputting. It’s extremely filling, and yummy, and it put me into a delightful food coma where I sat around, belched loudly (because I’m all class, you know) and declared myself full to the gills. (HA! See? More fish humor!)
And I didn’t have to share a single bite with the kids. Aaaaaaaah, now THAT is awesome!
Rachael, Ray, Rachael Ray, 30 minute meals, RR, TV, a day, Food Network, Everyday
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