Pasta Puttanesca with Ahi Poke

pasta putanesca

8 ounces prepared ahi poke (not spicy)*

1 pound bowtie pasta

3 tablespoons olive oil

2 cloves garlic, minced

½ onion, chopped

1 (14-ounce) can diced tomatoes

1 cup white wine

3 tablespoons capers, drained

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) ⅓ cup Kalamata olives, pitted and quartered 1 teaspoon black pepper 1 can (2 ounces) anchovies in olive oil, chopped, reserve oil 2 tablespoons Italian parsley, chopped Prepare pasta according to package directions. Drain well and rinse with cold water. Drain any juice from the poke and discard.

Into a large preheated skillet, pour reserved anchovy oil and olive oil. Add garlic and onions and sauté until translucent, about 5 minutes.

Add tomatoes along with juice, wine, capers, rosemary, olives, pepper and anchovies.

Increase heat to medium-high and cook for 3 minutes or until sauce slightly thickens.

Add drained poke and stir until just barely cooked through.  Combine cooked poke, sauce and parsley with prepared pasta. Toss well to heat through.

*Optional: Substitute 2 (5-ounce) cans of tuna packed in water, drained, for poke.

Makes 4–6 servings

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