Orecchiette Puttanesca with Tuna and White Beans is a hearty pasta dinner with a bold, briny puttanesca sauce that finds delicious partners in creamy white beans and flaked tuna. And the fact that it is a one-pot wonder, well, that is a bit of a misnomer.
In fact, it is anything but. Yes, the meal itself is made in one pot but you’ll need a couple of strainers for the white beans and capers, and possibly the the tuna if you want to drain and save the oil (which we did) and use that instead of additional olive oil. Plus, how about a bowl to hand-crush the whole tomatoes? And measuring cups to reserve the pasta water, and… well, you get my drift.
But let’s run with the concept. First boil the pasta, drain it, then use the same pot to make the sauce. Orecchiette pasta is preferred because the small saucer shapes catch bits of the olives, capers and tuna. Originally, the consistency of the sauce is kept on the “soupy” side; but stir in additional pasta water at the end to adjust the consistency to suit your taste.
As far as the amount of canned tuna in oil, only 5 ounces for an entire pound of pasta!?! Are you nuts? I used two 7-ounce cans, nearly three times the amount called for, and it was by no means overwhelming.
It’s important to rinse and drain the beans. If their starchy liquid makes it into the pot, it will turn the sauce thick and heavy. Don’t worry about removing the garlic cloves (do what?!) after they’re lightly browned. They’ll soften and break apart slightly as the sauce cooks.
Even if you do use more than one pot, the dish is well worth it and we loved the fact that there was leftovers for a couple of more meals.
1 Tbsp. extra-virgin olive oil, plus more to serve
2 medium garlic cloves, smashed and peeled
1 tsp. red pepper flakes
1 cup pitted green or black olives (or a combination), roughly chopped
¼ cup drained capers, rinsed and patted dry
28 oz. can whole peeled tomatoes, crushed by hand
15½ oz. can cannellini beans, rinsed and drained
5 oz. can olive oil-packed tuna, drained and flaked (we used 2, 7-oz. cans)
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2½ cups of the cooking water, then drain.
In the same pot over medium, combine the oil and garlic. Cook, stirring occasionally, until the garlic is light golden brown, 2 to 4 minutes.
Add the pepper flakes, olives and capers. Increase to medium-high and cook, stirring, until the capers begin to brown, about 1 minute.
Add the tomatoes with juices along with the beans, then cook, stirring occasionally, until the mixture is slightly thickened, 3 to 4 minutes.
Stir in 1½ cups of the reserved water and bring to a simmer over medium-high. Add the orecchiette and cook, stirring occasionally, until the pasta is al dente, 2 to 4 minutes; add more reserved water if needed to thin.
Taste and season with salt and black pepper. Off heat, stir in the tuna and parsley. Serve drizzled with additional oil.
This one-pot meal from Milk Street with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked (or slow cooked) until the chicken is fork-tender. To finish the dish and create a flavorful sauce, the cooking liquid is thickened with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Super Good!
It is suggested to serve over polenta or with hunks of crusty bread. Since we were doing neither, we increased the amount of baby potatoes by about 50%, to 12 ounces instead of 8 (which would be pretty paltry for four people). And with only 1.6 pounds of thighs, we were able to use our smaller 4-liter pressure cooker. Somehow we forgot to halve the potatoes, but they still came out tender and creamy.
Don’t worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.
In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the chicken and potatoes to a serving bowl, then tent with foil. In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until lightly thickened, 2 to 5 minutes. Off heat, stir in the arugula and lemon juice, then taste and season with salt and white pepper. Pour the sauce over the chicken and potatoes.
Otherwise known in English as White Beans with Sage, Garlic and Fennel. Super-fab! This one-pot vegetarian meal is so satisfying and tasty, that if you are a meat-eater—and we are—you won’t miss the meat. The simple combination of white beans, sage and garlic exemplifies the clarity of flavor the Tuscany region’s cooks can pull from just a few ingredients.
It is advised not to use cannellini beans, but rather Navy or Great Northern. We used the latter which are smaller than cannellini beans but larger than navy beans. Known for their delicate, nutty flavor, they’re usually added to casseroles and soups, such as this recipe. In summary, white beans provide a good source of protein, an excellent source of fiber, and several essential nutrients.
This recipe gave us a perfect opportunity to harvest the remainder of our fresh sage from the garden before the cold weather set in. Used in two ways—finely chopped and fried whole—this herb has a pronounced herbal flavor that is earthy, has a slightly peppery taste, and emits hints of mint, eucalyptus, and lemon. What’s more, sage is faintly piney, though not like juniper. It’s much softer and mixed with subtle citrus notes; perhaps a little on the bitter side, though not harshly so.
We loved it topped with an ample garnish of grated parmesan, but if omitted, it could work for the vegans in the family.
Don’t drain both cans of beans. The liquid from one of the cans creates a sauce-like consistency that keeps the beans succulent.
3 Tbsp. finely chopped fresh sage, plus 20 whole leaves
¼ tsp. red pepper flakes
Kosher salt and ground black pepper
1 14½-oz. can diced tomatoes
2 15½-oz. cans white beans, 1 can rinsed and drained
Shaved or grated parmesan cheese, to serve
In a large Dutch oven over medium, heat 3 tablespoons of the oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
Stir in the tomatoes and the beans. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the sage leaves and cook, flipping the leaves once, until the edges begin to curl, about 1 minute. Transfer to the prepared plate; reserve the oil.
Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.