April is not off to a good start so far! This would have been good if it didn't smell like cat food. And taste like cat food. The tuna was overpowering and our house smells like 8 cats live here now. We like tuna, but for some reason it was made horrible in this recipe. Maybe this would be yummy if we omitted the tuna. We used broccolini instead of broccoli rabe because I think rabe is too bitter.
Spaghetti Puttanesca with Broccoli Rabe
Shape, March 2009
Broccoli rabe has a slightly nutty and pleasantly bitter taste. If you can't find it, substitute Swiss chard.
8 ounces whole-wheat spaghetti
1 pound broccoli rabe, thick stems discarded, cut into 2-inch pieces
½ tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes (or more to taste)
1 14.5-ounce can no-salt-added diced tomatoes
2 teaspoons capers, rinsed and chopped
12 Mediterranean olives, such as kalamata, pitted and chopped
1 6-ounce can tuna packed in olive oil, drained
Freshly ground black pepper
2 ounces Parmigiano-Reggiano
Chopped fresh basil or parsley (optional)
Cook spaghetti in a pot of boiling water for about 9 minutes or until al dente. Add broccoli rabe to the pot 3 minutes before pasta is done. Cover; return to a boil. Uncover, finish cooking, and drain.
Meanwhile, heat oil in a skillet over medium heat. Add garlic; cook until golden. Add red pepper flakes and tomatoes; bring to a simmer. Toss in capers, olives, and tuna; season with black pepper. Simmer for 2 minutes more; remove from heat. Return spaghetti and broccoli rabe to large pot. Add tomato-tuna mixture and toss. Divide among 4 bowls, shave Parmigiano-Reggiano over pasta with a vegetable peeler, top with herbs, if desired, and serve.
Yield: 4 servings