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I’ve always loved a good puttanesca sauce. You can’t get much more flavorful than the combo with tomatoes, crushed red pepper, capers and anchovies. Legend has it that “ladies of the evening” used to prepare the tasty dish to lure in customers with the aroma.
And thanks to my Sitka Salmon Shares subscription (more on this below), I always have a nice supply of seafood in my freezer.
How to Source Seafood
Stika Salmon shares is a subscription service that I originally joined out of frustration sourcing good seafood. Yes, I knew things like fish shouldn’t smell fishy, but I had other concerns too, that were less obvious. Things like:
- Is the fish safe to eat regularly or do I need to worry about mercury or other contaminants?
- Is it environmentally responsible and not a threatened species or from an overfished area?
- Does it taste good? (As in, consistently good)
- Is it genuine? (See this Wikipedia article if this seems like a strange question)
- Are the fishermen treated fairly and paid a living wage?
Sitka sources all of their seafood responsibly and stands behind the quality. And besides taking the angst and frustration out of buying seafood, having it around in my freezer means that we eat it more often. Yes, just like my local CSA membership got me to eat my veggies, Sitka is getting me to eat more fish. Yum!
How to Prepare Seafood Pasta Puttanesca
Seafood Pasta Puttanesca is as easy as it is tasty! You:
Notes on the Seafood Pasta Puttanesca Recipe
Mussels (which did not come from Sitka) are tasty and cool-looking, but they can be intimidating if you haven’t made them before. Feel free to substitute scallops (maybe from your Sitka box) or shrimp. If you do decide to use mussels, take note of these prep tips. First, discard any mussels that don’t close when you clean or tap them and second, discard any mussels that don’t open when you cook them.
The sauce calls for either canned tomatoes or cherry tomatoes. In summer I’d use fresh but in late winter, canned was more convenient.
Seafood Pasta Puttanesca
- 2 T olive oil
- 2 cloves of garlic minced
- 1 shallot or 1/2 onion, chopped finely
- 1/2 - 1 teaspoon dried crushed peppers to taste
- ½ teaspoon oregano
- 28 ounce can canned tomatoes see note
- ¼ cup chopped kalamata olives
- 1 Tablespoon capers drained
- 2 teaspoons anchovy paste
- 1 Tablespoon minced Italian parsley
- salt pepper to taste
- 1 lb mussels
- 1 lb firm white fish like halibut cut in 4 pieces
- 8 ounces whole wheat pasta cooked
- Clean mussels as needed and discard any that aren't closed or don't close when handled. Set aside.
- Sautee onion and garlic in olive oil until just soft, about 5 minutes.
- Add dried crushed red pepper, oregano, tomatoes, olives, capers, anchovies and parsley. Simmer until flavors combine and sauce thickens some, about 10 minutes.
- Add whitefish to sauce, cover and cook until almost done, about 5 minutes.
- Add mussels and cook until they open, about 5 minutes. Discard any mussels that don't open. Serve over hot cooked pasta.
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