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Ingredients

• 1 pound penne (recommended: Barilla or de Cecco fine)
• Salt
• 1/4 cup extra-virgin olive oil, plus more for tuna
• 5 to 6 anchovies, in jars with red pepper, if plain anchovies add 1 teaspoon red pepper flakes
• 4 large cloves garlic, grated or finely chopped
• 1 (28-ounce) can tomatoes (recommended: San Marzano)
• 1 cup chicken or seafood stock
• Freshly ground black pepper
• A few tablespoons capers, drained
• A handful pitted black olives, oil cured or kalamata, chopped
• 1 pound tuna steak
• 1 large egg
• 1/2 cup bread crumbs
• A handful flat-leaf parsley, finely chopped
• 1/2 cup basil leaves, shredded

Description

Food Network Invites You To Try This Puttanesca With Tuna Polpette And Penne Recipe From Rachael Ray.

Food Network