Seafood Putanesca
“Inspired by the rugged coastlines and vibrant markets we encounter on our expeditions, this Coastal Farfalle is the perfect post-adventure meal. The dish balances the brightness of fresh, diced tomatoes with the savory richness of garlic and olive oil, bringing the spirit of our travels directly to your table.”
Remember to reserve a splash of that starchy pasta water before draining; it is the secret to achieving a silky, restaurant-quality emulsion when you toss it with your seafood and sauce.
The heart of this Coastal Farfalle lies in its vibrant, slow-simmered sauce, which transforms humble ingredients into a sophisticated experience. By sautéing aromatic garlic and onions in premium olive oil until softened, we build a foundational depth that perfectly supports the sweetness of San Marzano tomatoes and the subtle, lingering heat of red bell pepper flakes. As the mixture simmers for approximately 12 minutes, the flavors coalesce and the excess liquid evaporates, resulting in a rich, concentrated reduction that clings beautifully to the pasta. Once combined with tender shrimp and delicate flakes of albacore tuna, the sauce achieves a silky, cohesive finish, embodying the refined simplicity.
Seafood Puttanesca
4
servings30
minutes40
minutes300
kcal"Inspired by the rugged coastlines and vibrant markets we encounter on our expeditions, this Coastal Farfalle is the perfect post-adventure meal. The dish balances the brightness of fresh, diced tomatoes with the savory richness of garlic and olive oil, bringing the spirit of our travels directly to your table."
Ingredients
The Seafood: Premium Albacore tuna (flaked) and fresh, sweet shrimp.
The Aromatics: A robust base of sautéed garlic and onions.
The Texture: Diced tomatoes combined with fire-roasted red bell peppers for added depth and sweetness.
The Heat: A generous pinch of red bell pepper spicy flakes to awaken the palate.
The Finish: Extra Virgin Olive Oil to bring it all together.
Directions
- Bring a large pot of water to a boil. Salt the water. Add the farfalle and boil for 12 minutes, or until the texture is exactly to your liking
- Heat the olive oil: In a large pan over medium heat, add a generous splash of olive oil. Sauté the aromatics and seafood: Once the oil is shimmering, add the garlic and shrimp. Sauté until the shrimp are just turning pink. Add the tuna: Gently fold in one can of drained albacore tuna, ensuring it remains in nice, flaky chunks.
- The Tomato Base: Add the diced or whole San Marzano tomatoes to the pan. Cook for approximately 12 minutes, stirring occasionally, until the excess liquid has evaporated and the sauce has thickened.
- The Finish: Toss the cooked farfalle into the pan with your seafood and tomato base. Add the splash of reserved pasta water and stir until everything is perfectly coated and silky.
