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Easy Pasta Puttanesca with Tuna

Easy Pasta Puttanesca with Tuna in white pasta bowl with a fork twirled with pasta in the left background.
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A quick and easy sauce of tomato, anchovy, capers and black olive with the addition of canned tuna for a little extra protein.  

Ingredients

Units Scale
  • 1 Tablespoon Olive Oil
  • 2 Garlic cloves, sliced
  • 1 Tablespoon Capers, rinsed and drained
  • 8–10 Black Olives (Sicilian or Dry Cured)* pitted and sliced into small pieces
  • 2 Pinches of Freshly Ground Black Pepper
  • 1/2 teaspoon Red Chile Flakes
  • 3 Large Anchovies
  • 1 Can (14.5 ounces) Fire Roasted Diced Tomato (Muir Glen)
  • 1/2 cup Chicken Broth
  • 1/4 teaspoon Kosher Salt
  • A Pinch of Dried Oregano
  • 1 Can (5.6 ounce) Tuna, packed in water and drained
  • 8 ounces of Linguini, Spaghetti or Capellini Pasta

Instructions

FOR THE SAUCE:

  1. Fill a large stock pot with water and bring to a boil over medium heat.
  2. Heat a large skillet over low heat.
  3. Add the oil to the skillet and let the oil just slightly heat up for 30 seconds before adding the garlic.
  4. Allow the garlic to saute for about 5 minutes in the warm oil.  With a fork, turn the garlic pieces over and continue to let saute in the oil for another 5 minutes or until golden brown.  (The purpose of this step is to infuse the oil with garlic flavor.) 
  5. When the garlic pieces have turned golden, remove them from the pan and set aside. 
  6. To the infused oil, add the black pepper, red chili flakes and anchovies. Mix and mash the anchovy with the back of a fork until they melt into the oil.
  7. Once the anchovies have dissolved (about 3-4 minutes), add the can of diced tomato, chicken broth, oregano and salt.  
  8. Place lid on pan and cook over medium-low heat for about 15 minutes.
  9. Remove the lid and add the capers and olives to the sauce. 
  10. Reduce the heat to low and replace the lid.   Let the sauce continue to simmer for another 12-15 minutes.

FOR THE PASTA:

  1. Meanwhile, to the pot of boiling water, add 1 1/2 Tablespoons of table salt. (Caution:  When adding salt to boiling water, first turn off the heat source.  Add the salt and stir.  Then turn the heat back on and continue to cook.  This step will help to eliminate water boil overs.)
  2. Once the water comes back up to a boil, gently stir in the pasta, and cook for about 4-5 minutes. (The pasta will be removed from the water when it is al dente.  (Al Dente means the pasta still has a little bite to it. It will be slightly undercooked and will finish cooking in the sauce.) 
  3. Immediately after the pasta has been added to the boiling water, add the drained tuna to the sauce and stir to combine.
  4. Remove the al dente pasta from the boiling water and add to the pan of sauce.   Add 1/3 cup of the pasta water to the sauce, to help loosen it up.  Stir to combine and continue cooking pasta for another 3-4 minutes in the sauce. 
  5. Remove from heat and serve immediately.
  6. Garnish with freshly chopped parsley and Romano Cheese.  

Notes

  • A serving of 1 cup of pasta with sauce is 7 WW Smart Points when prepared with tuna packed in water.
  • A 1 cup serving of pasts with sauce is 9 WW Smart Points when prepared with tuna packed in oil.

Find it online: https://www.miascucina.com/easy-pasta-puttanesca-with-tuna/

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