Dr. Andrew Weil's wonderful restaurant, True Food, in the Mosaic District in Fairfax, has become one of my favorite go to's. On one visit I tried the Spaghetti Squash Casserole and it was absolutely delicious. I was able to find the recipe on his website, www.drweil.com and have made it several times. I started perusing the website for additional healthful recipes and found one for Spaghetti with Tuna Puttanesca, which sounded intriguing since I haven't ever used olives, capers, and anchovies together. I knew I was in for a surprise, and it was a pleasant one at that! Here is my slightly revised version of the recipe.
Spaghetti with Tuna Puttanesca
Pulse the following ingredients in a food processor until coarsely mixed:
- 1/2 cup pitted Kalamata olives
- 2 T capers, rinsed
- 3 garlic cloves, mashed
- 3 anchovy filets
- 1 tsp red pepper flakes
- 2 T extra-virgin olive oil
Remainder of ingredients:
- 1 pound spaghetti (preferably De Cecco or Bionaturae organic brand)
- 4 (3 ounce) pieces of Ahi, cut into large chunks
- 1 (28 ounce) can of San Marzano diced tomatoes
- 1/4 cup each basil and Italian parsley, chopped
- 1 T dried oregano
- 1/4 cup grated Parmigiano-Reggiano
Cook spaghetti until al dente and drain.
While spaghetti is cooking heat 2 T olive oil in heavy pan (preferably cast iron). Salt and pepper the Ahi and saute in hot pan for 2-3 minutes. Be sure not to cook through! Remove from pan and set aside.
In same pan, add olive mixture and saute for a few minutes. Add tomatoes and chopped herbs and simmer 5 to 10 minutes. Pour sauce over cooked spaghetti and gently stir to mix.
Serve spaghetti mixture in pasta bowls and top with the Ahi. Serve with grated Parmigiano.