Spaghetti Tuna Puttanesca
A bright, savory spaghetti with tuna, olives, capers and tomatoes ready in about 35 minutes.
Equipment
- Large Skillet
- Large Pot
- Wooden Spoon
- Colander
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 150 g pitted black olives about 5.3 oz
- 2 teaspoons salt-preserved capers well rinsed
- 1/2 teaspoon red chili pepper flakes optional
- 420 g whole San Marzano tomatoes 1 (14.5 oz) can
- 2 basil leaves
- 280 g canned tuna chunks about 2 × 5 oz (140 g) cans, well drained
- 380 g spaghetti pasta about 13 oz
- 2 tablespoons fresh parsley finely chopped
- sea salt and freshly cracked black pepper to taste
Instructions
- Heat 4 tablespoons olive oil in a large skillet over low heat.
- Add 2 garlic cloves, 150 g pitted black olives, and 2 teaspoons rinsed capers to the skillet and sauté gently for about 2 minutes; add 1/2 teaspoon red chili flakes if using.
- Pour in 1 (420 g) can whole San Marzano tomatoes and add 2 basil leaves; use the back of a wooden spoon to break the tomatoes into chunks.
- Cover and simmer the sauce on low for about 15 minutes.
- In the last few minutes of cooking, remove and discard the garlic cloves, then add 280 g drained canned 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 380 g spaghetti according to package directions.
- Drain the pasta about 2 minutes before the package time for al dente, reserving a little pasta water if desired.
- Toss the drained spaghetti into the tuna puttanesca sauce, mixing until evenly coated; add a splash of reserved pasta water if needed to loosen the sauce.
- Serve topped with 2 tablespoons chopped fresh parsley and additional freshly cracked black pepper if desired.
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.