Recipes
Jalapeño Garlic Albacore Puttanesca
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Jalapeño Garlic Albacore Puttanesca
Jalapeño Garlic Albacore Puttanesca
Ingredients:
1–2 cans Oregon’s Choice Jalapeño Garlic Albacore
3 tbsp olive oil
1 cup onion, diced
6–8 garlic cloves, minced
2 oz flat anchovies, drained
1/4 cup dry white wine
1 can (28 oz) Italian plum tomatoes, crushed
1 tsp dried oregano
3/4 cup Castelvetrano and Kalamata olives, halved
2 tbsp capers, drained
1/4 cup fresh parsley, chopped
Pinch of crushed red pepper flakes
For Serving:
8 slices of garlic bread or cooked orzo pasta
Instructions:
Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until softened, 5–6 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add anchovies, break them up with a spoon until they dissolve into the onion mixture.
Pour in white wine and cook for 2 minutes. Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Stir in olives and capers, cooking for another 2 minutes.
Gently fold in Oregon’s Choice Jalapeno Garlic Albacore, along with its liquid. Sprinkle with parsley and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
Serve: Spoon sauce over garlic bread or cooked orzo pasta. Garnish with extra parsley if desired.
