Pasta puttanesca is an easy, quick pasta meal that's packed with flavor.
- 6 oz pasta 170g (traditionally spaghetti but use as you prefer)
- 2 tbsp olive oil
- 2 cloves garlic
- 4 anchovy fillets
- 14 oz chopped tomatoes (1 can, or 1 ¾ cups/375g chopped fresh tomatoes)
- ¼ tsp red pepper flakes
- ½ tbsp capers drained
- ¼ cup pitted kalamata olives
- 3 oz Blue Harbor albacore tuna (1 pouch - I suggest no salt added but as you prefer)
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.
(see video above)
Note - this isn’t a pasta that needs cheese, as there’s enough flavor and saltiness from the other ingredients.
Calories: 550kcal | Carbohydrates: 73g | Protein: 22g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 729mg | Potassium: 669mg | Fiber: 5g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 19.4mg | Calcium: 113mg | Iron: 4mg