ALBACORE in PUTTANESCA SAUCE

2 lbs. albacore medallions
3 garlic cloves
2 tbsp. olive oil
1 2-oz. can anchovy filets
2 tbsp. capers
½ cup sliced black olives
2 cups crushed tomatoes
Salt and black pepper to taste

Sprinkle both sides of the medallions with salt, place them in a bowl and set aside. Peel the garlic and set aside. Place the contents of the anchovy can in a large skillet, on medium heat, and add 2 tbsp. water. With a wooden spoon, break the anchovy filets into quarters, cooking for 1 or 2 minutes until they shrivel into small pieces. Add the olive oil and the garlic; cook for 1 minute. Add the capers and olives; cook for 2 minutes, stirring frequently. Add the tomatoes and black pepper; cook for 20 minutes on medium heat, stirring frequently. Add ½ to 1 cup water as necessary as the sauce thickens.

Add the albacore medallions and cook 3 to 4 minutes on each side, till it's just barely cooked - fish is opaque and no longer translucent when it's done. Serve with your favorite pasta dish.

Recipe and photo courtesy of Claudia Palombo, flavorsandmemories.com, who grew up in Italy and has been cooking for family and friends for over 40 years. Spaghetti with puttanesca sauce is a holiday tradition with her family. A similar recipe from Los Angeles Times food editor Russ Parsons made the list of the Top Times Recipes of 2008.


Print This Page