Pasta Tonno alla Puttanesca
Spaghetti with tuna, kalamata olives, capers & anchovy oil
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Join HomecookedIngredients
- 64 g Spaghetti
- 1 tin Tinned tuna
- 500 g Cherry tomatoes
- 30 g Kalamata olives
- 1 tbsp Capers
- 30 ml Garlic-infused olive oil
- 1 tbsp Salt
- 2 Anchovy fillets (optional)
- ½ tsp Red pepper flakes (optional)
- 2 tbsp Parsley (optional)
Method
- Bring a pot of water to a boil. Salt it.
- Halve the cherry tomatoes. Pit and roughly chop the olives. Chop the parsley.
- Drain the tuna.
- Cook the spaghetti one minute shy of al dente.
- While the pasta cooks, warm the garlic-infused oil in a wide skillet over medium-low heat. Add the anchovies and red pepper flakes and stir until the anchovies melt into the oil, about 2 minutes.
- Add the tomatoes, olives, and capers and cook over medium heat until the tomatoes just break down, about 4 minutes.
- Fold in the tuna and warm through, breaking it into large flakes.
- Reserve a mugful of pasta water, then drain.
- Toss the pasta into the pan with a splash of pasta water. Toss off heat until glossy.
- Finish with the parsley.
About Pasta Tonno alla Puttanesca
Pasta Tonno alla Puttanesca is an Italian lunch or dinner that comes together in about 19 minutes and serves 2.
Pasta Tonno alla Puttanesca: frequently asked questions
Is Pasta Tonno alla Puttanesca gluten-free?
As written, no — it contains Spaghetti. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Pasta Tonno alla Puttanesca?
The core ingredients are essential, but you can leave out anchovy fillets, red pepper flakes, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Pasta Tonno alla Puttanesca make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.