Ahira's Hangar

Spaghetti Puttanesca
submitted by: Stonemaybe, from his friend ali

Can of good quality tuna in olive oil (I use m&s)
Drain some of the oil in a wide non stick pan - add chili flakes and garlic to
taste (lots for me please!).
Add a little tomato puree, a shake of fish sauce, teaspoon of red wine vinegar and a tin of good tomatoes.
Heat on high, reduce fiercely.
When it's starting to thicken up add the tuna, capers (I like lots but be
careful - they can overpower), dried oregano and a squeeze of fresh lemon juice.
It should be the consistency of thick paint.

Serve over pasta. A REALLY good touch is to add a few handfuls of spinach to the colander you drain the pasta in (I do this for all pasta dishes). Finish with a drizzle of either basil or garlic infused olive oil. Parmesan is classic but I have the fish sauce in there to give it that umami punch.

That's my version, refined over about 5 years. Play around with the ingredients and you'll get your perfect balance - things to experiment with are olives, anchovy, anchovy paste, fresh tuna fillets (nice treat!), white wine.

I've been eating it for years and I absolutley love it - the joy of it is if you
have no fresh veggies or defrosted chicken etc. you can whip this up from what's in your cupboard in 20 mins.

All hail prostitute sauce!!!

This is one of my favorite pasta dishes. I've seen it made with anchovies.