Tuna Puttanesca with Spaghetti
A wholesome dish with fiery Italian character, this Tuna Puttanesca recipe provides both comfort and nutrition. Make it tonight using ingredients available in your pantry!
Servings: 4
Calories: 379kcal
Ingredients
- 8 oz whole wheat spaghetti
- 4 cloves garlic minced
- 1 can anchovies fillets in olive oil
- 1/2 tsp red pepper flakes
- 28 oz San Marzano tomatoes, canned whole or crushed
- 1 tbsp tomato paste
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1/2 cup olives (green and black) sliced
- 1/4 cup capers drained and rinsed
- 6 oz tuna canned in olive oil
- parsley for garnish
Instructions
- Start by bringing a pot of salted water to a boil for the pasta.
- Set aside four anchovy fillets for garnish, then pour the oil from the rest of the can into a 5-quart sauté pan and warm it over medium heat.
- Add garlic and the remaining anchovies to the heated oil. Stir frequently until the garlic softens and the anchovies dissolve, which will take approximately one minute.
- Add the tomato paste and red pepper flakes, cooking for another minute to blend the flavors.
- Incorporate the crushed tomatoes, olives, capers, and oregano into the mixture.
- Allow the sauce to reach a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes.
- While the sauce simmers, add the pasta to the boiling water and cook as per the package instructions until al dente.
- Cut the tuna into bite-sized chunks and gently stir them into the sauce. Allow it to cook for a few more minutes until the tuna is heated through.
- Once the pasta is cooked, drain it well. Serve the pasta with the tuna sauce spooned over the top.
- Finish off by topping the dish with the reserved anchovies and a garnish of fresh parsley.
Notes
See full post for reduced sodium suggestions.
Serve this spaghetti puttanesca hot, garnished with fresh parsley. Pair it with a crisp salad dressed in a simple vinaigrette and some crusty bread to mop up every last drop of the savory sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
For a vegetarian version, simply omit the anchovies and tuna. Chickpeas would work well too as a substitute for extra protein.
Nutrition
Calories: 379kcal | Total Carbohydrate: 54g | Protein: 26g | Total Fat: 9g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 1582mg | Potassium: 799mg | Dietary Fiber: 4g | Total Sugars: 5g | Vitamin A: 483IU | Vitamin C: 21mg | Vitamin D: 0.2µg | Calcium: 160mg | Iron: 6mg