Tuna puttanesca
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Prep Time
5 Minutes
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Cook Time
15 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in oil Italian style, drained
- 400g dried spaghetti
- extra virgin olive oil
- 4 garlic cloves, peeled and chopped
- 3-4 anchovy fillets, chopped
- 2 small fresh red chillies, deseeded and sliced
- ½ cup of pitted Kalamata olives
- 400g can crushed tomatoes
- ½ cup of fresh basil leaves
to serve
- shaved Parmesan
Instructions
- Bring a large pan of salted water to the boil, cook the spaghetti according to packet instructions. Drain the pasta, reserving a cup of cooking water.
- Use a large frying pan, over a medium high heat. Add a generous amount of olive oil (about 4 tablespoons), the garlic, anchovy and chilli. Add the olives and stir until the garlic starts to turn golden and the anchovies breakdown and melt into the olive oil. Add the tomatoes and a little splash of pasta water and cover. Cook for 3 to 4 minutes, or until the flavours combine. Add the Safcol tuna with the juices from the can and cook for another 2 minutes until heated through.
- Add most of the basil leaves to the sauce along with the pasta, if the sauce looks a little thick add another splash of the reserved pasta cooking water to make the sauce slightly runnier. Check the seasoning and add salt & pepper if required. Transfer to a serving platter, top with a good shaving of fresh Parmesan and garnish with remaining basil. Serve with crusty bread and a fresh green salad.
- <br><b>TIP</b>You can use any pasta you like for this dish. Allow 100g of uncooked dry pasta per person. Pair it with an Itailian style wine such as a Sangiovese [san-jo-veh-zeh] will perfectly enhance the flavours of this dish.
| Servings: | 4 |
| Ready in: | 20 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Tuna puttanesca
In Italian, this sauce is called Sugo alla puttanesca and it dates back more than half a century along with its very colourful history. Our tuna puttanesca is a little spicy, somewhat salty and quite fragrant. Traditionally served with spaghetti, however, it also goes well with just about any other pasta.
Did you know?
Spaghetti alla puttanesca “spaghetti in the style of a prostitute” in Italian, is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic, in addition to pasta. Various recipes in Italian cookbooks dating back to the 19th Century describe pasta sauces very similar to a modern puttanesca sauce under different names. Among the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it Vermicelli all’oglio con olive capperi ed alici salse. After some sporadic appearances in other Neapolitan cookbooks, in 1931 the Touring Club Italiano’s Guida gastronomica d’Italia lists it among the gastronomic specialties of Campania, calling it “Maccheroni alla marinara”, although the proposed recipe is close to that of a modern puttanesca sauce. In Naples, this type of pasta sauce commonly goes under the name aulive e chiapparielle (olives and capers). Source Wiki
