Pasta alla Puttanesca con Tonno

Pasta alla Puttanesca con Tonno is a delicious variation of the classic Puttanesca pasta dish, typically made with a rich, flavorful sauce that includes anchovies, capers, olives, and garlic. Adding tuna to the sauce makes it even heartier and brings in a delightful Mediterranean twist, perfect for a satisfying meal.

Let me show you how I make this dish, based on my overall experience with Italian cooking. Pasta alla Puttanesca is a well-loved dish, particularly in southern Italy, where it’s known for its bold flavors and quick preparation. The addition of tuna gives it a deliciously salty and savory profile, enhancing the overall taste.

Here’s a detailed, step-by-step guide for making Pasta alla Puttanesca con Tonno:

Notes:

• What to expect: The dish will have a robust, tangy, and slightly salty flavor from the anchovies, capers, and olives, complemented by the tuna. It’s a hearty yet light pasta dish, full of Mediterranean goodness.

Ingredients:

• 12 oz (340 g) pasta (spaghetti, linguine, or any long pasta)
• 1 can (5 oz/140 g) tuna in olive oil (preferably packed in oil for flavor)
• 2 tablespoons capers
• 1/2 cup black olives (pitted and sliced)
• 4-6 anchovy fillets (optional, depending on your taste)
• 2 garlic cloves (crushed)
• 1 can (14 oz/400 g) crushed tomatoes or 2-3 fresh tomatoes (chopped)
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Fresh parsley (for garnish)
• Salt and pepper (to taste)
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Method:

1. Prepare the pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 9-10 minutes). Reserve some pasta water for later.
2. Make the sauce: In a large skillet, heat the olive oil over medium heat. Add the anchovies (if using) and garlic and cook until fragrant, about 1 minute. The anchovies will melt into the oil, creating a rich base.
3. Add the tomatoes and flavorings: Stir in the crushed tomatoes, capers, olives, and red pepper flakes. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
4. Add the tuna: Gently break up the tuna with a fork and add it to the sauce. Stir gently to combine and heat through, about 2-3 minutes.
5. Combine pasta and sauce: Once the pasta is cooked, drain it, reserving a cup of pasta water. Add the pasta directly to the sauce, tossing to coat. If needed, add some reserved pasta water to help the sauce coat the pasta evenly.
6. Finish and serve: Garnish with fresh parsley and a drizzle of olive oil. Serve immediately.

Variations:

• You can swap the black olives for green olives or even omit them entirely if you prefer a milder flavor. For a spicier version, increase the red pepper flakes. You could also add a handful of fresh basil or a squeeze of lemon juice to brighten up the dish.

Dietary Substitutions:

• For a gluten-free version, simply use gluten-free pasta. If you’re vegetarian, you can skip the anchovies and tuna, opting for extra vegetables like zucchini or eggplant instead.
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Time Breakdown:

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Ease of cooking: Easy
• Servings: 4
• Calories: Approximately 400 calories per serving
• Cost of ingredients: Moderate, depending on the quality of tuna and olives you choose.

Equipment Needed:

• Large pot for boiling pasta
• Large skillet for making the sauce
• Colander for draining pasta
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Nutritional Information (per serving):

• Calories: 411 kcal
• Fat: 15g
• Carbohydrates: 60g
• Protein: 21g
• Fiber: 4g
• Sodium: 600mg

I hope this guide has made making Pasta alla Puttanesca con Tonno seem a little less daunting! Or maybe you’ve tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please, leave your honest comment.