Pasta alla Puttanesca with Tuna is a nutritious, simple, and exquisite first course! I love it, I’ve been making it for years, and it’s one of the dishes I’m most often asked for. With few ingredients, you can create a truly special dish, perfect for preparing with family, but also for a dinner or a special event.
With the addition of tuna, you get a more intense and protein-rich flavor.
Making this recipe will allow you to enjoy a delicious and quick dish that will win everyone’s palate.
In a few minutes, you can enjoy a tasty dish that doesn’t require great cooking skills.
The mix of flavors that characterize Tuna Spaghetti alla Puttanesca will make you fall in love, this is indeed a perfect recipe for a family dinner or a satisfying lunch.
A simple dish that you can enrich with some ingredients to make it even more flavorful.
If you want to enhance the flavors, you can add 2 simple ingredients that will make the dish overwhelming, chopped anchovies in oil and chili for a spicy touch, they will be even more appetizing and satisfying.
If you prefer a lighter version, you can reduce the use of olive oil in the preparation, using only a small amount to sauté the garlic.
Try this recipe for a quick and tasty lunch!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 522.14 (Kcal)
- Carbohydrates 76.10 (g) of which sugars 4.09 (g)
- Proteins 23.37 (g)
- Fat 16.04 (g) of which saturated 2.75 (g)of which unsaturated 4.85 (g)
- Fibers 3.39 (g)
- Sodium 1,028.88 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pasta alla Puttanesca with Tuna
- 14 oz penne rigate (or spaghetti)
- to taste anchovies in oil (optional)
- 4 oz oz tuna in oil
- 1 clove garlic
- 15 oz can canned tomatoes (450 grams)
- to taste olives (black and green)
- to taste chili pepper (optional)
- chopped parsley
- to taste capers
- to taste extra virgin olive oil
- salt
Tools
- Pot
- Pan
- Colander
Steps
Pasta alla Puttanesca with Tuna
In a pan, pour 4 tablespoons of extra virgin olive oil, add the peeled garlic clove and chili pepper, and let them brown.
Add the anchovies (if salted, rinse them well first) and let them melt over low heat, helping with a wooden spoon, add the drained tuna.
Add the washed capers and sliced olives and stir.
(A tip: be cautious with the salt; taste it at the end).
Chop the canned tomatoes and add them to the sauté along with one of the two tablespoons of parsley.
Cover and let it cook over low heat for 20 minutes, stirring often.
The sauce should reduce by about half.
Meanwhile, cook the pasta in plenty of boiling salted water.
Once cooked, drain and toss them for a few moments in the sauce.
Finally, add the remaining parsley and stir.
Enjoy your meal!
Tips
You can replace canned tuna with grilled or steamed fresh tuna.
Finally, you can reduce the amount of salt and add more vegetables to the dish, such as cherry tomatoes or diced zucchini, to increase the freshness and overall lightness of the recipe.
If you enjoyed this recipe, click on many stars, thank you very much.
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