The origin of the term ‘Puttanesca’ has quite a scandalous history.  But it was these bold Italian flavors that kept Chef Joseph Fasy of Hook & Cleaver Market ahead of the competition during last month’s Competition Dining Series. We loved how he used our extra virgin olive oil and briny California Queen Olives in his creative interpretation of a classic. Made with NC Yellowfin Tuna and served with a wedge of polenta, it was one of the most delicious dishes of the evening. Chef Joseph generously shared the Puttanesca recipe with us and we’d love to share it with you.

Ingredients:

1/4 cup Olinda Extra Virgin Olive Oil
1 cup finely chopped onion
1/2 cup chopped yellow bell pepper
6 cloves minced garlic
2 pounds fresh diced heirloom tomatoes
1/2 cup of Olinda Sun Dried Black Olives, pitted and chopped
1/2 cup of Olinda California Queen Olives, sliced
1 tablespoons tomato paste
2 tablespoons drained capers
1/4 teaspoon dried crushed red pepper flakes
1 pound of hand minced yellowfin tuna
1/4 lb. of white anchovies, minced
6 leaves of fresh basil, in ribbons

Method:

1. Sauté onion, garlic and yellow pepper in Olinda Extra Virgin Olive Oil.
2. Add fresh tomatoes, and simmer for 15 minutes.
3. Add tomato paste, olives, capers and red pepper flakes.
4. Simmer 5 minutes more.
5. Add tuna and anchovies and simmer 5 more minutes.
6. Finish with basil, sea salt, fresh cracked pepper and a drizzle of Olinda Extra Virgin Olive Oil.