TO ANYWHERE…RECIPES FOR MOBILE KITCHENS AND BARS
Ingredients
- 3 tablespoons olive oil
- 6 garlic cloves, peeled and finely minced
- 6 anchovy fillets, smashed with fork
- 1-quart good quality tomato sauce
- ½ cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers
- 1 jar marinated artichoke hearts, drained and roughly chopped
- 2 teaspoons chipotle pepper flakes
- 1 cup fresh basil leaves, chopped
- 2 tablespoons fresh oregano leaves, chopped
- 1 pound dry pasta (we use penne or gemelli shapes)
- 1 pound ahi tuna
- Puttanesca Sauce
Preparation
Preheat the grill to medium high, around 500°F.
In a large stock pot, warm the olive oil and add the garlic and anchovies. Cook over medium heat until the garlic has turned golden. Add the tomato sauce, olives, capers, artichoke hearts and pepper flakes. Turn the heat up to medium high and simmer for an additional 10 minutes, stirring occasionally to prevent sticking. Lower the heat and add the fresh basil and oregano. Keep warm until ready to serve.
In a large pot of salted water, cook the pasta according to the instructions printed on the package until al dente. Drain, reserving ½ cup of the pasta liquid.
Grill the ahi tuna on the preheated grill for around 2 minutes on each side, depending on the thickness of the fillets. It should be charred outside but rare in the middle. Remove from the grill and allow to rest for 2 minutes, then cut into bite-sized pieces.
Add the tuna to the Puttanesca sauce and warm for 2 minutes over medium heat. Add the cooked pasta and reserved cooking liquid and toss to coat the pasta with the sauce and tuna pieces.
Serve warm.
