Yesterday, my mom asked me to cook tuna pasta. We chose to go meatless in observance of Good Friday, hence, the tuna dish. It's been a while since I last cooked it ala Puttanesca. Well, I don't even call it Puttanesca sauce, until after someone referred to it as such.
Whenever I cook, I don't have specific measurements in liters, cups, teaspoons, etc. I adjust as I go along, and just toss in a dash of this, and a little more of that. Luckily, it still tastes pretty well every time.
I am no recipe diva, but here's my version of the dish. The 'rough' estimate recipe that you can also try at home (at your own risk :P):
Puttanesca Sauce
1 tall can of tuna chunks/flakes in oil/brine
8-10 pcs. medium sized fresh tomatoes, sliced
2 packs/sachet Tomato/Spaghetti sauce
crushed garlic
2 pcs. big onions, chopped
pitted black olives
Italian seasoning herb
Parmesan cheese
Bay leaf
salt and pepper to taste
Butter/Canola/Olive oil
Saute garlic in butter, add onions, bay leaf, then tomatoes. Add tuna chunks/flakes. If it is in oil, you can add the oil too (for extra omega 3), if you like. If it is in brine, drain it first before adding. Pour in the tomato/spaghetti sauce. Let it simmer for around 5 minutes. Add Parmesan cheese (or regular cheese will do), salt and pepper, according to your taste. Lastly, add Italian seasoning and black olives.
I love to use a lot of herbs, tomatoes, garlic, onions and cheese. I also like my tomatoes chunky. You can always customize the dish according to your preference. If the sauce turns out to be a little sour for you, you can always add banana ketchup to neutralize the taste.
Bon Appetit!
