Description
A flavorful and hearty Tuna Puttanesca pasta dish combining al dente spaghetti with a rich, tangy tomato sauce infused with anchovies, capers, olives, garlic, and a touch of chili flakes. The sauce is gently simmered to perfection and combined with tender tuna chunks, fresh parsley, and extra virgin olive oil for a vibrant Mediterranean meal perfect for a quick and satisfying dinner.
Ingredients
Scale
Pasta
- 14oz / 400g Spaghetti or other long-cut pasta
Sauce
- 2x 14oz / 400g cans of Chopped Tomatoes
- 2x 5oz / 145g cans of Tuna Chunks, drained
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 4oz / 120g Kalamata Olives, halved
- 1 small bunch of Parsley (1oz / 30g), stalks and leaves separated and finely diced
- 4 cloves Garlic, very thinly sliced
- 4 Anchovy Fillets, finely diced
- 3 tbsp Capers
- 1/2 tsp Chilli Flakes, or to spice preference
- Salt & Black Pepper, as needed
Instructions
- Prepare the flavour base: Add the extra virgin olive oil to a large deep pan with the heat off. Add in the garlic, capers, anchovies, parsley stalks, and chilli flakes. Turn the heat to low-medium and allow everything to gently sizzle for a couple of minutes, stirring frequently. The garlic should begin to soften and take on a slight color, while the anchovies melt into the oil creating a richly flavored base.
- Create the sauce: Pour the chopped tomatoes into the pan and swill each empty can with 1/4 cup of water, adding this water along with the halved olives to the pan. Stir everything well and allow the sauce to simmer gently for 15-20 minutes until it thickens to a rich consistency.
- Cook the pasta: After the sauce has begun simmering for about 5 minutes, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Do not drain the pasta completely; reserve some pasta water for later.
- Combine pasta and sauce: Once the sauce has thickened, season it with salt and black pepper to taste, keeping in mind the saltiness of the anchovies and capers. Using tongs, transfer the pasta directly from the pot into the sauce. Toss together with the parsley leaves and add a splash of reserved pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Add the tuna and finish: Gently fold in the drained tuna chunks, taking care not to overmix to avoid breaking up the tuna too much. Serve immediately and enjoy your vibrant Tuna Puttanesca!
Notes
- Anchovies: Essential for the authentic savory, salty depth in the sauce; they melt seamlessly without a fishy taste.
- Sauce consistency: Aim for a sauce that lightly coats the pasta, using pasta water to emulsify the sauce if necessary. If too watery, continue to simmer gently to thicken.
- Quality ingredients: Use high-quality olives, olive oil, and canned tomatoes for the best flavor, and always prefer fresh parsley over dried.
- Calories: Nutritional values are calculated based on the recipe divided into four servings.
Nutrition
- Serving Size: 1/4 recipe (about 280g)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 35 mg
