Pasta puttanesca
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
550 kcal
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Course
Main Course
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Cuisine
Italian
Pasta puttanesca
Description
This Pasta puttanesca recipe starts by cooking spaghetti until al dente. Meanwhile, olive oil is warmed, and garlic and anchovies are cooked together until the anchovies begin to dissolve into the oil, building a salty base. Tomatoes and red pepper flakes are added next and simmered until the sauce slightly thickens and tomatoes soften.
Capers, kalamata olives, and albacore tuna are folded into the sauce, providing briny, savory, and meaty notes. The pasta is then added and thoroughly tossed to coat in the sauce evenly. The combination of ingredients yields a layered taste marked by the anchovies’ umami, the olives’ bite, and the subtle heat of red pepper.
The dish is served as is, highlighting the depth from the seafood and preserved components. Cheese is not recommended given the strong saltiness and flavor complexity already present.
Ingredients
- 6 oz pasta 170g (traditionally spaghetti but use as you prefer)
- 2 tablespoon olive oil
- 2 cloves garlic
- 4 anchovy fillet
- 14 oz tomato 1 can, or 1 ¾ cups/375g chopped fresh tomatoes, chopped
- ¼ teaspoon red pepper flakes
- ½ tablespoon capers drained
- ¼ cup kalamata olives pitted
- 3 oz albacore tuna 1 pouch - I suggest no salt added but as you prefer, brand Blue Harbor
Instructions
- Set your pasta to cook according to the packet instructions. Once cooked al dente drain and set aside.
- Meanwhile, warm the oil in a medium skillet/frying pan over a medium heat. Crush the garlic and slice the anchovies. Add both to the pan and cook a couple minutes, stirring, until the anchovies start to melt.
- Add the tomatoes and red pepper flakes, increase the heat and simmer, stirring occasionally and cook around 10 minutes until tomatoes are soft and slightly thickened.
- Next, add the capers, olives and tuna and mix in well. Add the cooked pasta and toss with tongs so they become well covered in the sauce. Serve.
Notes
- This pasta does not need cheese because the anchovies, olives, and capers already add enough saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 729mg | 30% |
| Potassium | 669mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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