“Veggies & Fish” is a new cookbook by Bart van Olphen, a cook and advocate of sustainable fishing. 🐟 #newdaynw
If you’re looking for new and tasty ways to add more vegetables and fish to your diet, then Bart van Olphen, sustainable fishing advocate and chef, has the perfect cookbook.
He came to New Day NW to make his personal and rustic version of a pasta puttanesca – Tomato & Tuna Gnocchetti. The recipe can be found in his new cookbook “Veggies & Fish”.
Get the latest from Bart Van Olphen on Instagram and YouTube.
Tomato and tuna gnocchetti
Shortly after the COVID-19 pandemic began, acclaimed Italian chef Massimo Bottura launched a fantastic daily cooking show on Instagram. One of his ideas? Cook something today and use the leftovers in another dish tomorrow. This pasta with tomato and tuna sauce serves two, with enough to make my pasta al forno too.
For 2 people plus leftovers
Preparation time: 30 minutes
Salt and pepper to taste
16 ounces (455 g) Gnocchetti Sardi or other small pasta shape
2 shallots, finely chopped
1 red chilli, pitted and finely chopped
2 cloves of garlic, finely chopped
3 salted anchovy fillets, soaked to remove excess salt and drained
4 cups (600 g) cherry tomatoes
2 tablespoons of capers, rinsed and drained
2 teaspoons of red wine vinegar
Three 142g cans of tuna, drained
2 sprigs of basil, only leaves
Bring a medium-sized saucepan with salted water to the boil and cook the pasta according to the instructions on the packet until al dente.
In the meantime, heat a dash of olive oil in a large pan over medium heat and sauté the shallots and chilli for 1 minute until tender. Add the garlic and anchovies and stir until the anchovies are melted, 1 to 2 minutes. Deglaze the pan with the wine before adding the tomatoes, capers, vinegar, rosemary and thyme. Reduce the heat, cover and simmer for 10 minutes to allow the flavors to combine.
Remove the sprigs of rosemary and thyme from the sauce. Fold in the tuna.
Drain the pasta and add to the pan with the tomato and tuna sauce.
Garnish with basil, drizzle with a little olive oil and finish with freshly ground pepper.
About the cook:
Bart van Olphen is arguably the world’s most ardent proponent of sustainable fishing and a fish lover. In 2008 he was named “World’s Most Sustainable Seafood Entrepreneur”; his book “Bart’s Fish Tales” won the Gourmand World Cookbook Award for “Best Fish and Seafood Cookbook” in 2018; and “The Tinned Fish Cookbook” became a chef’s lifeline during the pandemic. He is also a co-founder of the sustainable seafood brand Sea Tales, available in grocery stores across the United States. Follow him on Instagram @bartsfishtales and at Bart’s Fish Tales on YouTube (also seen on Jamie Oliver’s channel). He divides his time between Amsterdam and New York City.
Segment producer Suzie Wiley. Check out New Day Northwest at 11:00 AM on weekdays KING 5 and stream it live on KING5.com. Contact New Day.
