Arrest me! I use canned tuna instead of anchovies in this classic Italian pasta sauce. The aggravating circumstances that will probably increase my time served in foodie jail, is that I top it off with a rich and creamy béchamel sauce and cheese, and chuck it into the oven. This puttanesca tuna bake recipe will give you the caring hug you might need after a long day.
Method
Step 1: Puttanesca sauce
In a medium-sized saucepan, sauté the onion, garlic, and chili in heated olive oil. Cook for about 2 to 3 minutes over medium heat, while stirring. Don’t let it burn! Add the tomatoes, salt, and black pepper to taste (keeping in mind the capers and olives might be salty). Increase heat to high and bring to a boil. Once boiling, decrease heat to low and simmer for 15 minutes without a lid.
Step 2: White Sauce
Meanwhile, make the béchamel or white sauce. If you choose white sauce: Heat milk to boiling point. Melt butter over low heat, add flour, and stir thoroughly. Cook for 1 minute, then gradually add milk to roux, while whisking the mixture. Simmer for 3 to 5 minutes until relatively thick. Season with salt, white pepper, and nutmeg. Set aside.
Step 3: Puttanesca sauce
Add the tuna and simmer for another 10 minutes. Then stir in the parsley, capers, and olives and simmer over low heat for 3 minutes.
Step 4: Pasta
Cook the pasta according to the instructions on the packaging, but add 3 tablespoons of salt to the pasta water. Meanwhile, preheat oven to 180 °C / 350 °F.
Step 5: Combining, toppings, and baking
Add the cooked pasta to the puttanesca sauce, mix to combine. Add the whole shebang to an ovenproof dish. Pour over the béchamel or white sauce. Top with mozzarella cheese and parsley. Bake for 20 to 30 minutes until the cheese is melted and slightly brown.
