Spaghetti Tuna Puttanesca
A quick, savory spaghetti with a bright puttanesca-style tomato sauce studded with olives, capers and tuna.
Servings: 4 servings
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 150 g pitted black olives approximately 5.3 oz
- 2 teaspoons salt-preserved capers well rinsed
- 1/2 teaspoon red chili pepper flakes optional
- 420 g whole canned San Marzano tomatoes 1 (14.5 oz / 420 g) can
- 2 leaves basil
- 280 g canned tuna chunks approximately 2 × 5 oz (140 g) cans, well drained
- 380 g spaghetti pasta approximately 13 oz
- 2 tablespoons fresh parsley finely chopped
- sea salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a large skillet over low heat.
- Add the garlic cloves, pitted black olives, and well-rinsed capers to the skillet and sauté gently for 2–3 minutes until fragrant; add red chili flakes if using.
- Pour in the whole canned tomatoes and add the basil leaves; use the back of a wooden spoon to break the tomatoes into chunks.
- Cover and simmer the sauce on low heat for about 15 minutes, stirring occasionally.
- In the last few minutes of simmering, remove and discard the garlic cloves, then add the drained tuna and gently stir to combine; season with sea salt and freshly cracked black pepper to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil and cook the spaghetti according to the package directions, then drain the pasta about 2 minutes before the package time for al dente.
- Add the drained spaghetti to the tuna puttanesca sauce and toss until evenly coated.
- Serve topped with the chopped parsley and an extra crack of black pepper if desired.
Equipment
- Large Skillet
- Large Pot
- Wooden Spoon
- Colander
- Knife
- Cutting Board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan with a splash of water or olive oil over low heat.