SPRINGFIELD, Mass. (Mass Appeal) - Sal Circosta, owner of Sal's Bakery and Cafe in Springfield, showed us how to make linguini with tuna puttanesca and balsamic strawberries over limoncello ricotta!
Linguini with Tuna Puttanesca
- Kosher salt
- 16 ounces whole grain linguini
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 1/2 cup roughly chopped kalamata olives
- 1 28-ounce can San Marzano plum tomatoes
- 4 basil leaves, torn, plus more for garnish
- 1 5-ounce can albacore tuna, packed in olive oil
- Freshly ground pepper
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
- Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes.
- Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
- Add the tuna with its oil, breaking it up with a fork, and season with salt.
- Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.
Balsamic Strawberries over Limoncello Ricotta
- 2 cups ricotta cheese
- 1 tablespoons of limoncello
- 1 package of fresh strawberries
- 1 tablespoon of Balsamic vinegar
- Sugar to taste
- Husk and slice strawberries. Add the balsamic vinegar and sugar to taste (about 1-2 tablespoons). Toss and cover, refridgerate for about one hour.
- Add the ricotta cheese and limoncello to a mixing bowl. Mix, add sugar to taste (try one teaspoon and adjust to taste).
- Scoop or pipe ricotta into a small bowl, top with strawberries.