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8) Pasta puttanesca for two using canned tomatoes and olive-skimmed tuna

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 160 g about 6 oz spaghetti or bucatini
  • 1 can 14 oz crushed tomatoes
  • 1 can 3–4 oz olive-skimmed tuna, drained
  • 2 cloves garlic thinly sliced
  • 4 anchovy fillets or 1 tsp anchovy paste optional
  • 6 –8 Kalamata olives pitted and halved
  • 1 tbsp capers drained
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes adjust
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Bring a pot of salted water to a boil and cook pasta until just al dente; reserve 1/2 cup pasta water.
  2. Heat olive oil in a skillet over medium; add garlic and anchovies, sauté 1 minute until fragrant.
  3. Add crushed tomatoes, red pepper flakes, olives, and capers; simmer 6–8 minutes to meld flavors.
  4. Stir in drained tuna, break it up gently, and warm through; add reserved pasta water to loosen sauce if needed.
  5. Toss pasta with sauce, season with salt and pepper, and finish with parsley.