A Winner of a Recipe

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.