Seafood Pasta Puttanesca

This classic Neapolitan pasta dish, with a hotly debated origin, traditionally combines canned tomatoes, olives, capers, anchovies, peperoncino and spaghetti. Our version replaces the anchovies with tuna or cod and the canned tomatoes with fresh grape tomatoes which are sweet and delicious year-round.

• Salt and freshly ground black pepper
• 1 pound dried pasta, such as penne, orecchiette, or rigatoni
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, thinly sliced
• ½ cup roasted red bell pepper, cut into ½-inch pieces
• 3 large garlic cloves, finely chopped
• 1 pint cherry or grape tomatoes (10 ounces), halved
• 1 cup pitted green Sicilian or Castelvetrano olives (4 ounces), coarsely chopped
• 2 tablespoons small capers (optional)
• Crushed red pepper flakes or Calabrian chile paste, to taste
• ¼ cup dry white wine
• 2 (5- to 7-ounce) fillets white fish such as tuna, cod, or rockfish, cut into ½-inch pieces
• Basil leaves for garnish

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until nearly al dente, 8 to 12 minutes or according to package instructions. Reserve 1 cup pasta water, then drain the pasta.

Meanwhile, in a large skillet, heat the olive oil over medium-high until shimmering. Add the shallot and roasted pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook, stirring, until just beginning to brown, about 1 minute.

Stir in the tomatoes, olives, capers, if using, and a pinch of crushed red pepper. Season with salt and pepper and cook, stirring occasionally, until the tomatoes just begin to break down, 3 to 4 minutes. Add the wine and cook until nearly evaporated, about 5 minutes.

Add the tuna, pasta, and ½ cup of the reserved pasta cooking water and cook, tossing until the tuna is cooked and the pasta is lightly coated, 1 to 2 minutes. Gradually add some of the remaining pasta cooking water to loosen the sauce if needed.

Divide the pasta evenly among 4 bowls, drizzle with olive oil and garnish with basil.

Pour a chilled glass of crisp, dry white wine such as pinot grigio or assyrtiko. Or, for a more robust pairing, the assertive flavors of garlic, olives, tomatoes, and salmon pair especially well with medium-bodied fruity reds, such sangiovese or pinot noir.

For added richness, stir in a few tablespoons of 'nduja (Calabrian spicy sausage paste) in with the garlic.

Beautiful looking, this dish also contains several nutrients that promote brain function and hearth health.