Tuna Puttanesca

Name: Tuna Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1½ tsp Salt; 2 tbsp Olive Oil; 4 cloves Garlic; 4 Anchovies; ¼ tsp Red Pepper Flakes; 1¾ lb Canned Tomatoes; 3½ oz Olives; 2 tbsp Capers; 12½ oz Spaghetti; 2 Tunas; ½ oz Fresh Parsley

By Eatpace

Spaghetti is tossed with a tomato sauce of olives, capers, anchovies, and tuna. The sauce simmers while the pasta cooks, so dinner is ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 518; kcal per serving
Protein: 26g; per serving

Plan this dinner Jump to recipe

Spaghetti with tomato sauce, black olives, capers, tuna, and chopped parsley in a bowl.

30 min

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil and add Salt.

Cook

Step 2. Heat Olive Oil in a large skillet over medium heat. Add Garlic, Anchovies, and Red Pepper Flakes; stir until the garlic is fragrant and the anchovies break down, about 2 minutes.
Step 3. Add Canned Tomatoes, Olives, and Capers. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until slightly thickened, about 12 minutes.
Step 4. Meanwhile, cook Spaghetti in the boiling water until just shy of tender, about 1 minute less than the package directs. Reserve a mug of pasta water, then drain.
Step 5. Stir Tuna into the sauce. Add the drained spaghetti and a splash of reserved pasta water; toss over medium heat until the pasta is tender and coated, about 2 minutes. Add more pasta water if needed.

Finish & serve

Step 6. Divide among bowls and scatter Fresh Parsley over the top.

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Tips

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Use gluten-free spaghetti if needed, and check its package for the cooking time.

Good to know

Taste before adding any extra salt; the anchovies, olives, and capers season the sauce.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water.

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