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Pasta alla puttanesca with tuna

17/11/2023

Pasta alla puttanesca with tuna is a variation of the traditional recipe that substitutes anchovies with tuna. Here’s how you can prepare it:

Ingredients

  • 350 g of pasta (spaghetti, linguine, or another long format)
  • 200 g of canned tuna in oil, drained
  • 400 g of peeled tomatoes or tomato puree
  • 100 g of pitted black olives
  • 2 cloves of garlic
  • 2 tablespoons of salted capers, rinsed
  • 1 red chili pepper (or chili powder, according to availability and taste)
  • A handful of chopped fresh parsley
  • 4 tablespoons of extra virgin olive oil
  • Salt to taste

Preparation

  1. Heat the oil in a large pan and fry the garlic cloves until they turn golden. Once golden, remove them from the pan.

  2. Add the finely chopped chili pepper to the pan and allow it to flavor for a minute.

  3. Pour in the capers and cook for another minute, then add the black olives.

  4. Add the canned tuna, previously drained, and break it up a bit with a fork.

  5. Pour in the peeled tomatoes or tomato puree, crush the tomatoes if whole with a wooden spoon, and let everything cook on medium heat for about 15 minutes until the sauce has thickened. If necessary, add a bit of salt.

  6. In the meantime, cook the pasta in plenty of salted water following the instructions on the package for an al dente result.

  7. Drain the pasta and add it to the sauce in the pan, mixing well to combine the ingredients.

  8. Sprinkle with chopped fresh parsley before serving.

The original recipe of puttanesca typically contains anchovies instead of tuna, olive oil, olives, capers, garlic, chili pepper, and tomato. This version with tuna reflects the flexibility of Italian cuisine, where you can often adapt the recipe based on what’s available in the pantry or according to personal tastes.

Trivia

The name “puttanesca” has curious and debated origins: among various stories, one suggests that the dish was economical and quick to prepare and was served to “women of the night” between clients. Others say that the name derives from the fact that the “strong” ingredients of this dish evoke a cheeky or “uninhibited” character.

Pasta alla puttanesca con tonno