Spicy Tuna Puttanesca Spaghetti
Spicy Tuna Puttanesca Spaghetti
Ingredients
For the Puttanesca Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers, drained
- 2 anchovy fillets, finely minced (optional, but recommended)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Tuna
- 12 ounces spaghetti
- 2 5-ounce cans canned tuna in olive oil, drained, reserving 1 tablespoon of the oil
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the spaghetti.
⏱️ 5 min
- 2
While the water heats, prepare the puttanesca sauce. Heat the olive oil (or reserved tuna oil) in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Stir in the diced tomatoes (undrained), Kalamata olives, capers, minced anchovy fillets (if using), and dried oregano. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld.
⏱️ 12 min
- 4
While the sauce simmers, add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
⏱️ 10 min
- 5
Once the sauce has simmered, uncover and stir in the drained tuna and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to reach your desired consistency.
⏱️ 3 min
- 6
Add the drained spaghetti directly to the skillet with the sauce. Toss well to combine, ensuring the pasta is evenly coated. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 2 min
- 7
Serve immediately, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Puttanesca Spaghetti
For the Puttanesca Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers, drained
- 2 anchovy fillets, finely minced (optional, but recommended)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Tuna
- 12 ounces spaghetti
- 2 5-ounce cans canned tuna in olive oil, drained, reserving 1 tablespoon of the oil
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the spaghetti.
⏱️ 5 min - 2
While the water heats, prepare the puttanesca sauce. Heat the olive oil (or reserved tuna oil) in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the diced tomatoes (undrained), Kalamata olives, capers, minced anchovy fillets (if using), and dried oregano. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld.
⏱️ 12 min - 4
While the sauce simmers, add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
⏱️ 10 min - 5
Once the sauce has simmered, uncover and stir in the drained tuna and chopped fresh parsley. Season with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to reach your desired consistency.
⏱️ 3 min - 6
Add the drained spaghetti directly to the skillet with the sauce. Toss well to combine, ensuring the pasta is evenly coated. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 2 min - 7
Serve immediately, garnished with additional chopped fresh parsley and grated Parmesan cheese, if desired.
⏱️ 2 min