Irritable Bowel Syndrome Message Boards | Tuna Puttanesca (Rachael Ray)

This recipe basically substitutes tuna for anchovies in a puttanesca sauce. It's very good and very different. It works as-is except be sure to use tuna in water not oil and - as always seems to be the case with Rachael Ray's recipes - cut the amount of olive oil back ruthlessly.

I didn't do the fat math on this. The olive oil will add fat and so will the olives. As a side note, I have to admit that I grew up with black olives in a can so the kalamata olives I found at Whole Foods tasted almost too olive-y to me. Joe liked them but if I made this for just me, I think I'd use the olives in a can. Don't tell the food police.

Tuna Puttanesca
Recipe courtesy Rachael Ray, 2007 (Show: 30 Minute Meals; Episode: 5, 10, 15)
� 2007 Scripps Networks, Inc. All rights reserved.

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil {Reduce to 1 Tablespoon}
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well {I used albacore tuna in water}
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes {I used 1/4 teaspoon but could tolerate a little more}
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it {I used vermouth; you can also use chicken broth}
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.

Meanwhile, heat a large skillet with the olive oil over medium heat.
Add the garlic and red pepper flakes, cook a minute or 2,
then add tuna and break it up with your spoon.

Add olives and capers, cook a minute or 2 more,
then add vermouth or white wine; stir and cook down a minute.

If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice.

Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

{In the TV show, she made a mixture of the lemon zest and parsley chopped together and sprinkled that over the pasta and sauce once they were combined.}

Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

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