Season of Gratitude
This past summer, our team convened in Madison, Wisconsin for a much-anticipated meeting where we collectively drilled down on what Sitka Seafood Market means to us. While everyone’s experiences are different, what emerged for all was a sense of adventure — a lifestyle deeply rooted in nature — and a sense of community that values sharing meals with people you love wherever you are.
Gerardo Canales, our CEO, put it beautifully: “Our table is your table, whether it’s a modest meal amidst nature’s beauty or an exquisite culinary experience. As you join us on this adventure, know that it’s a journey that begins within our hearts.”
As a tribute to our Sitka Seafood Market community, I’d like to share this delightful and delicious recipe, sent in by member Andy Angelino, whose kitchen is his “happy place.” In his lovely and touching letter, he wrote, “We strive to do everything from scratch, savoring the time we get to spend together from beginning to end. So, sharing recipes with others is amazingly satisfying for me. Recipes are to be shared, so in return for all you’ve given me, here is my recipe for you.”
His recipe is nearly untouched, except to give cook times and measurements, (and a few editorial asides).
Andy’s Amazing Albacore Pasta
4 to 6 servings
- 1 pound dried penne
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 red bell pepper, cored, seeded, and cut into ½-inch pieces
- 1 medium red onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1 pint cherry tomatoes (10 ounces)
- 1 cup pitted Italian green and black olives (4 ounces)
- 1 cup dry white wine
- 8 to 10 ounces albacore tuna, cut into ¾-inch pieces
- Calabrian chile flakes or crushed red pepper flakes
- 10 to 20 basil leaves
- Cook the pasta to near done (that’s just al dente) in salted water “like the sea” — 3 tablespoons salt in 8 quarts water.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Increase the heat to medium-high, and add the garlic. Cook for 1 minute, stirring so as not to ruin the garlic (he means don’t burn it). Add the tomatoes and olives. Season with salt and pepper and cook until the tomatoes begin to burst, stirring as needed to prevent sticking (6 to 8 minutes). Add the wine and reduce a good bit — I shouldn’t have to tell you how (he means nearly evaporated). Drink a little at this point. It’s good for you (I did, it is!).
- Drain the pasta, reserving 1 cup pasta water. Add the pasta, reserved water, the tuna, and chile flakes. Cook, stirring, until the pasta and tuna are done, 1 to 3 minutes. Season with salt and pepper and fold in the basil.
- Drizzle with olive oil and serve with a dry white (e.g. il Casato Friuli Sauvignon Blanc), or a pink (Alexander Valley Rose di Sangiovese), or whatever you want to drink. I’m not in charge of your liquor habits!
Many thanks to Andy and thanks to all of our amazing members! Here’s to sharing wonderful meals with those you love!