Aleksandra Crapanzano takes a look at the city’s finest food offerings in The London Cookbook.
This spicy, fiery puttanesca is paired with a beautiful confit of yellowfin tuna. Capers and olives give heat and texture, while the confit offers silken luxury.
- Warm the olive oil in a large skillet or saucepan over a medium-low heat. Add 2 of the garlic cloves and sauté until golden, but not brown.
- Add the tomatoes and simmer for 10 minutes. Add the anchovies, capers, and chiles, and simmer for 5 minutes longer. Season with salt and pepper and set aside, off heat.
- Place the whole piece of tuna in another saucepan with a high rim and cover with aromatics. Pour in enough vegetable oil to completely cover the tuna. To confit the tuna, bring the oil to a simmer over low heat and gently cook until it flakes easily.
- Transfer the tuna to a cutting board. Discard the vegetable
- Cook the spaghetti in generously salted water until al dente.
- Reserve 1⁄4 cup of the tomato sauce and set aside. Add the just-drained spaghetti to the pan with the remaining tomato sauce and toss over medium heat for 30 seconds or so.
- Divide the pasta between two wide, warmed bowls. Cut the tuna in half and place a half atop each serving of pasta. Spoon the reserved tomato sauce over the top. Scatter with the black olives and parsley, and garnish with a grind of black pepper and a bit of the grated Parmesan. Serve immediately with the remaining Parmesan, if so desired.
Reprinted with permission from The London Cookbook, copyright 2016 Aleksandra Crapanzano. Published by Ten Speed Press, an imprint of Penguin Random House LLC.