Delnevo’s Penne Puttanesca

Delnevo’s Penne Puttanesca


  • Delnevo’s Pomodoro Sauce
  • 200g Penne
  • 150g Fresh Tuna Sashimi Grade
  • 2 Anchovies Cut Fine
  • 12 Capers (make sure to rinse)
  • 40g Tagiascha Olives Halved
  • 50ml Good Quality White Wine
  • Half Small Shallot Finely Sliced
  • Medium Heat Chilli Chopped
  • 1 Garlic Clove Minced
  • 7 Tbsp EVOO

    Serves 2
  • Method;

    1. Bring a large pot of water to boil, season with salt and cook penne for recommended time minus 2 minute
    2. Heat a large frying pan on high heat with 5 table spoons of extra virgin olive oil till slightly smoking
    3. Add the tuna, season with salt and peper, sear for 15 seconds remove and set aside
    4. Add two more table spoons olive oil Turn heat to medium Add anchovy, shallots, capers, garlic chilli and olives cook for further 60 seconds
    5. Add whit wine deglaze, reduce by half
    6. Add Delnevo’s pomodoro sauce turn on low heat and simmer
    7. Keep 1 cup of pasta water aside, drain the penne add to the sauce
    8. Add tuna turn on high heat, toss adding the required amount of pasta water to finish cooking and reach a nice creamy consistency
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