Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, tuna puttanesca with fresh tagliatelle. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Learn how to make Tagliatelle tuna puttanesca and get the Smartpoints of the recipes. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle to pack instructions until al dente. Stir most of the parsley and all of the lemon juice and tuna into the sauce, then season to taste.

Tuna Puttanesca with Fresh Tagliatelle is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Tuna Puttanesca with Fresh Tagliatelle is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have tuna puttanesca with fresh tagliatelle using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Tuna Puttanesca with Fresh Tagliatelle:

1. Prepare 80 grams Tagliatelle
2. Get 10 ml Olive oil
3. Get 5 grams Butter
4. Make ready 30 ml White wine
5. Take 4 Olives
6. Prepare 1 tsp Capers
7. Prepare 2 filets Anchovies
8. Prepare 1 clove Garlic
9. Get 30 grams Canned tuna
10. Take 80 grams Tomato sauce
11. Make ready 1 Salt and pepper
12. Make ready 1 tsp Parmigiano-Reggiano

Heat some extra-virgin olive oil (or use the oil from the anchovy or tuna can, if they're packed in olive oil). Cook for ten minutes until it thickens. Pop your tagliatelle in your boiling water to cook while the sauce is cooking. When draining the pasta reserve a couple Combine the pasta with the puttanesca sauce and loosen a little with some reserved pasta water.

Instructions to make Tuna Puttanesca with Fresh Tagliatelle:

1. Soak the olives and capers in water for about 10 minutes.
2. Finely chop the garlic, anchovies, olives and capers. Bring the water to cook the pasta to a boil.
3. Put the olive oil, garlic, anchovies, olives, capers and tuna in a frying pan, and sauté over medium heat.
4. When the garlic is cooked (before it starts burning), add the butter. When it's melted, take the frying pan off the heat and put in the white wine.
5. Start cooking the pasta.
6. Put the pan back on the heat and evaporate the alcohol in the wine. Add the tomato sauce, season with salt and pepper and taste. If it tastes a bit salty, it is just right.
7. If the pasta is ready at this point it's perfect, but if it needs more time, turn the heat off under the frying pan.
8. Once the pasta is cooked, start heating the frying pan over high heat. Transfer the pasta to the frying pan.
9. Add the Parmesan cheese, and toss the pasta and sauce together. Taste, and add salt and pepper if needed.
10. Transfer to a serving plate and it's done. I used fresh pasta this time, so I started cooking the pasta in the last stages, but if you're using dried pasta, start cooking it before you start Step 3.
11. If you are adding red chili peppers, add them at Step 3.

Garnish with parsley and serve with flat breads. How to prepare tagliatelle with tuna and egg: Shred the tuna with a fork. Whisk the béchamel and the cream; set aside. Toss together to combine, place on your serving platter and top. Tagliatelle combined with capers, chopped tuna in olive oil, this is a rare dish which is special for a casual event Fettuccini alla Puttanesca.

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