Tuna Puttanesca with Fusilli

Pasta alla Puttanesca means something like "Pasta the way a whore would make it" and pays respects to the whores of Naples. There are many legends of how this came to be. One is that the name refers to the sauce's "hot, spicy flavor and pungent smell". Alternatively the dish was offered to prospects at a low price to entice them. However, the simplest answer is often the best one - that its name came from the fact that it was a quick, cheap meal to nourish the prostitutes' soul between customers.

For the diced tomatoes I like it best when I can find Muir Glen Fire roasted diced tomatoes but others will suffice.

Tuna Puttanesca with Fusilli

Adapted from a cooking class which adapted from Cooks Illustrated April 2002

Serves 4

Ingredients:

2 tablespoons olive oil

3-6 cloves of garlic (minced) (to taste)

0 to 1/4 teaspoon red pepper flakes (to taste)

28 oz can diced tomatoes (drained with liquid reserved)

2 cans tuna in olive oil (flaked)

2 tablespoons capers (rinsed)

1/2 cup kalamata olives (sliced or chopped)

Minced Fresh Italian Parsley leaves or dried

Parmesan cheese (Parmigiano-Reggiano if available) 

Directions:

1. Heat olive oil over medium heat; add garlic, red pepper flakes until garlic is golden (not brown)
2. Add tomatoes, capers, olives, flaked tuna and stim. Simmer until thickened.
3. Add more  reserved liquid as needed and salt to taste. 
4. Toss with pasta. Garnish with parsley and parmesan.