Recipe: Puttanesca Sauce with Tuna

Puttanesca Sauce with Tuna
rec.food.cooking/Dave Katz (2002)
Servings: 4

2 tbsp olive oil
1 small onion -- chopped
6 canned anchovy fillets -- drained
3 clove garlic -- minced
1 (28 oz) can plum tomatoes -- chopped
1/4 tsp red pepper flakes -- or to taste
1/4 cup black olives -- pitted and halved
1 tbsp capers -- soaked and drained
2 tsp lemon zest
1 tsp dried marjoram
salt and pepper -- to taste
1 can tuna in water, canned -- drained and flaked

Saute the onion in the olive oil until translucent. Add the anchovy fillets and continue to cook until they melt apart, about two minutes.

Add the garlic and cook one minute longer.

Add all of the remaining ingredients, except the tuna, and simmer 10 to 15 minutes.

Prepare the pasta that the sauce will be served over. Drain.

Add the tuna to the sauce and return to simmer.

Serve with sauce poured over pasta or along side.