Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente. Drain and keep warm.
- Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until melted. Add the garlic, turn heat to low and saute for a couple of minutes. Stir in the tomatoes crushing them up, then stir in stock. Season with a little black pepper, add capers and olives and simmer a few minutes.
- While sauce simmers, cut tuna into chunks and grind in food processor into coarse mixture. Pulse in the egg, bread crumbs and parsley and season with a little salt and black pepper. Remove tuna mixture from the processor to a bowl and add a drizzle of olive oil. Stir to combine. (Adding the oil will prevent mixture from sticking to your hands as you roll the balls.) Roll the tuna into small balls and drop into the sauce. Cover the pot and simmer the tuna balls in the sauce, about 4 to 5 minutes.
- Place the pasta into a serving bowl. Add the tuna and sauce, toss to coat and garnish with shredded basil.
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Yevgeniy Alekseyev
[email protected]This dish was a disappointment. The sauce was bland and the tuna polpette were dry and tasteless.
David Armstrong
[email protected]The tuna polpette were a bit too fishy for my taste. I think I'll try using a different type of fish next time.
Justina Mwanga
[email protected]I'm not sure if I did something wrong, but my sauce turned out a bit too oily. I think I'll try draining the tuna more thoroughly next time.
Chinonso Nnamani
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover tuna.
Stephen King
[email protected]I would definitely recommend this recipe to anyone who loves pasta and seafood.
Rashid Ali Brohi
[email protected]Overall, this is a great recipe. It's flavorful, easy to make, and a nice change of pace from my usual pasta dishes.
Kenneth Ballard
[email protected]This dish was a bit too spicy for me. I think I'll use less red pepper flakes next time.
Margriet Karsmakers
[email protected]The tuna polpette were a bit dry for my taste. I think I'll try adding some bread crumbs or panko to the mixture next time.
Kai Edwers
[email protected]I love the briny, salty flavor of the capers and olives in this dish. They add a nice depth of flavor that really elevates the sauce.
Philo Kombo
[email protected]This recipe is a keeper! It's easy to follow, and the results are impressive. I've already made it twice, and it's been a hit both times.
xinger Achu'
[email protected]I'm not a huge fan of seafood, but the tuna polpette in this recipe were surprisingly delicious. They were moist, flavorful, and perfectly complemented the tangy puttanesca sauce.
Mubiru Syrus
[email protected]OMG! This dish was absolutely delightful! The combination of tuna polpette, zesty tomato sauce, and al dente penne was simply divine. My taste buds were dancing with joy.