Tuna Puttanesca
This Tuna Puttanesca is so simple to make and even more delicious to eat!
Servings: 4
Cost: £2.50 / $3
Equipment
- Large Deep Pan & Wooden Spoon
- Large Pot & Tongs
- Sharp Knife & Chopping Board
Ingredients
- 14oz / 400g Spaghetti, or other long-cut pasta
- 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, separate large stalks & leaves and finely dice both (1 small bunch of parsley is 1oz/30g)
- 4 cloves of 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
- 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 heat to low-medium and allow everything to gently sizzle for a couple of mins, stirring frequently. The garlic should start to soften and just about start to take on a bit of colour. The anchovies should melt into the oil.
- Pour in the tomatoes and swill each can out with 1/4 cup of water. Add the swilled water in too, alongside the olives. Give it a good stir and allow to simmer for 15-20mins until it thickens up.
- After around 5 or so mins of simmering, add the pasta to salted boiling water and cook until al dente. Don't drain.
- Once thickened, season the sauce with salt and pepper to taste (may not need salt as capers & anchovies already salty). Use tongs to transfer the pasta straight from the pot into the sauce and toss to combine with the rest of the parsley. Add in a splash of the pasta water to thin out the sauce if needed.
- Add the tuna and give a final toss (don't over-mix as the tuna can turn mushy). Serve up and enjoy!
Video
Notes
a) Anchovies - These are crucial ingredients so don't leave them out. They melt right into the sauce and leave a nice salty flavour (that isn't fishy at all!).
b) Consistency - The sauce should thicken around the pasta and lightly coat it. The pasta water is important as the starch can help emulsify the oils in the sauce. If you go overboard with the water just continue to gently simmer and toss until the sauce re-thickens.
c) Quality Ingredients - This is quite a subtle sauce so it's important to try and use good quality ingredients (namely the olives, olive oil and chopped tomatoes). Fresh parsley is a must, don't use dried!
d) Calories - Whole recipe divided by 4.
Nutrition
Calories: 664kcal | Carbohydrates: 94.9g | Protein: 27.96g | Fat: 20.76g | Saturated Fat: 2.993g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 13.519g | Trans Fat: 0.007g | Cholesterol: 21mg | Sodium: 930mg | Potassium: 1277mg | Fiber: 8.4g | Sugar: 12.58g | Vitamin A: 1769IU | Vitamin C: 31.9mg | Calcium: 107mg | Iron: 6.66mg