- Hello, hi.
Welcome to the "High Production Kitchen", virtual edition.
I'm Elizabeth Fazio and for you tonight,
we're gonna do Pasta Tuna Puttanesca.
Sergio, do you wanna add something?
- Sure, I'm Sergio Fazio,
I'm the director of cardiovascular prevention
at Oregon Health and Science University.
Many of you have come to our classes
at the March Wellness on the third floor
in our demo kitchen,
and Elizabeth actually has done how many, three of them?
- Three of them. - Three of them.
This will be our fourth one, and the first one virtual.
We are in COVID kind of lock down it's during that period.
So we discussed with Tracy, our dietician,
on how to make one that is,
basically do something good with what you have
in the pantry. - Yes.
- And so we decided to go for that one.
So what do we have prepared?
- So we'll make again, Tuna Pasta Putannesca,
which is basically two kinds of sauces combined.
That's how we like to get tuna pasta in our house.
And it's basically a pasta with puttanesca
with additional tuna.
It's a super fast, most of the ingredients,
probably you already have it in your kitchen pantry.
So there's no much.
And basically the time that you cook the pasta,
the sauce is done.
- Yes, so.
Because this is on video
and maybe I think there is an obligation for,
for the transcription to go at the bottom of the video,
we want to make it short so that we don't have
too many words to transcribe.
And I am sure that Tracy,
our dietician will vet the entire procedure,
but it's already been pre-vetted
and this will be uploadable or downloadable, sorry.
when you go on the website, for OHSU.
And as Elizabeth says, this is pasta and,
but it's a total of 430 calories per person.
So it's very good, healthy, fast, and inexpensive.
- Oh yeah.
- Kind of lunch.
She mentioned two types of pasta,
but just for many of our patients who don't know
the traditional way of doing pasta,
what is tuna pasta and what is puttanesca pasta-
- Well, lots of places in Italy make a tuna pasta
that it's white, there's no tomato sauce,
and puttanesca sauce is usually capers, olives,
and tomato base, and so we combine the two things
and we came up with our own recipe,
which includes tuna, which gives you
a really good load of protein,
and so, that's good.
- Thank you, but we don't have tomatoes.
- Yes, We have tomatoes.
- Oh, there is tomato sauce.
Okay, all right, well, we also have tomatoes.
So again, in order to make it fast,
we prepared all the ingredients for this meal.
- Yeah, we already precut-
- Why don't we discuss one by one?
- So, we'll discuss the ingredients.
So, the pasta that they want to use is whole wheat
and linguine is really nice for this kind of sauce.
So, that way we go- - What is linguini?
- It's a flat kind of spaghetti.
So, the Tuna, we got this tuna that is from,
I think it's from Spain,
and it's in olive oil.
Of course we'll drain it.
But it's a really good kind of tuna.
But any kind of tuna will work.
- So if they only find tuna in salt water, what happens?
- I guess you just drain that and you go with it.
- But otherwise the preference is for?
- It will be nice, a solid pack tuna, that would be nice.
- How much more expensive is oil?
- The European ones are a little bit more expensive,
but there's some good kinds,
also Costco, we buy sometimes there.
- How much did we pay for this?
- I would say maybe six bucks,
which is a small, little can, but it's good for two people.
And I don't know if you can see it's a really pink color
and it's in Olive oil. - It's pink, it's in oil,
and it's one single piece of tuna.
- And then of course we have capers.
- So capers, any special considerations
in purchasing capers? - No.
- They're in vinegar.
- It's always in brine.
So, capers, olives, kalamata olives,
black olives will be good, not green,
some diced tomatoes, I like to use diced tomatoes,
and drain them a little bit
so there's not too much liquid in the sauce.
And then olive oil, pepper.
We have garlic and some red pepper.
And I like to finish it with some parsley on top.
So that's pretty much it.
- Question for you, every time we do a class
and the people that come often,
they know that Tracy and I
were very very strict about salt intake.
I don't see any salt here, what are we gonna do about salt?
- Well,
the olives and the capers,
they already have some saltiness.
- So no added salt?
- I would say no and I think also,
Tracy didn't add any salt to it.
Actually, there is a little bit of salt.
But very tiny-
- But it says optional.
On the recipe, It says that if you are so inclined,
you can add a tiny pinch of salt.
But otherwise, if you just go with this recipe,
you will get 580 milligrams of sodium,
which is one fourth of what you need in 24 hours.
- So, as I said, I like to drain
a little bit, the can of tomato.
That they're diced, just because it's better.
We chop the olives and we use this very fine grater
and we grate the garlic and those are the capers.
So pretty much everything,
and we're going to use this big chili pepper in there,
so what we do, we already pre cooked the pasta
to make this shorter,
but technically the pasta cooks in seven minutes
and you should pretty much have the pasta in-
- Seven minutes for an al dente texture
and a little bit longer for a more cooked texture.
- So, if we wanna move down here,
what we're gonna do is
put some olive oil in the pan.
And let me just put the chili pepper.
And we are going to put the garlic.
(loud sizzling)
and just let it sit.
And to that we are going to
add tomato sauce.
(loud sizzling)
(dishes rattling)
- [Sergio] And I think I can speak in the background here
as Elizabeth is adding all the touches to the pasta
by saying that, again,
she mentioned this are two different recipes.
Tuna pasta is traditionally white type of pasta,
not tomato,
and where does it come from, Eli?
Do you know everywhere in Italy?
- [Elizabeth] Yeah, it's mostly in the south.
- [Sergio] Yeah, it must be a southern dish.
And the puttanesca is probably a Roman, isn't it?
- [Elizabeth] I'd say maybe.
Yeah, I'm not sure, but yes, probably.
- [Sergio] But I will encourage you
to just look at the origin of the word puttanesca,
because it's not the right place here
for me to explain what it means.
But it's both, tuna pasta and puttanesca pasta
are common, common decision, normally for lunch
in traditional meals, but it's becoming more and more-
- [Elizabeth] Yes, but this is a perfect dinner,
especially with salad would work.
So, here the tomatoes are cooking,
doesn't really need that much.
And hook it up with some caper later.
And we're gonna add the olives
and the capers.
And
some pepper.
I wish you could smell it, it smells pretty good.
- [Sergio] And the tuna goes at the end?
- [Elizabeth] Yes.
So, we're draining the tuna.
All right, so it's almost done.
So,
another easy thing to do,
we already have the pasta, it's already cooked,
but I left it very much on.
(plates clanging drowns out speech)
What I like to do is
put the pasta in there.
It's not really dry that much,
so some of the liquid goes in there.
- [Sergio] So, keeping it a little wet
is good for the sauteing.
- [Elizabeth] It makes a better sauce
because some of the starch in the pasta makes it.
Stir and stir.
- [Sergio] So, the tuna really doesn't need to get
cooked at all.
- [Elizabeth] No, the tuna doesn't need to be cooked.
- [Sergio] And the parsley, I guess, is the last thing.
- [Elizabeth] Yes.
Now we're gonna put the tuna,
and what I like to do,
is break it a little bit.
(sizzling drowns out speech)
And that's enough for two people.
It doesn't have to be too much tuna.
Get it in there.
- [Sergio] So, this will give
for each person,
11 grams of fat,
55 grams of carbohydrates
and actually a whopping 28 grams of protein.
- [Elizabeth] All because of tuna.
- [Sergio] Yeah, because of the tuna.
- [Elizabeth] So, I like the little pieces
of tomatoes, of course,
and there's a little bit of parsley.
And it's done.
- [Sergio] So, we're gonna put it on the plate?
- [Elizabeth] We'll put some pepper.
- [Sergio] So, again, Tracy will probably edit
and add the cucumbers
to the final presentation on the video.
But
this is fully according to the philosophy
of the heart protection kitchen,
which is fast, inexpensive, and very healthy.
And as you have noticed, there was no salt added at all.
Thank you so much. - No.
And so let's put on the plate.
- [Elizabeth] Sure.
Well, you get the
pretty food.
And that's it.
Voila, from our kitchen to yours.
Bon Appetit. - Okay, Bon Appetit.
And hopefully we will be seeing you soon in person
at March Wellness, probably starting
before the summer is over, have a good meal.