Pene alla Tuna Puttanesca


One of my favorite pasta sauce’s is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don’t know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!
1 can chopped plum tomotoes (16 oz)
4 cloves of garlic, sliced
4 anchovy filets, chopped
1 can of tuna (5 oz in oil)
2 tbsp. extra virgin olive oil
1/2 cup cured black olives, sliced
2 tbsp capers, soaked and drained
2 tbsp fresh Italian parsley, chopped
1/2 tsp. red chili flakes (of course i add a little more to my plate!)
pinch of dry oregano
salt to taste
1 lb pene rigati or your favorite pasta
1/2 cup of pasta water
Using a large pot, cook the pasta according to the pasta instructions until it is al dente.
While the pasta water is boiling…….begin the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy for a minute. Stir occasionally. Add the tomatoes, tuna (with oil), capers, olives, oregano, chili flakes and lower the heat to low.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the sauce pan and stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.

Tip: Serve with a fresh salad of romaine lettuce, drizzle olive oil, add some black olives and shavings of Parmigiano.

Buon Appetito!

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