Pasta Puttanesca
Briny olives, great quality tuna, tons and tons of garlic and salty capers. This is a favorite for a quick weeknight meal because literally everything you already have on hand. It’s legit a meal you can make entirely from your pantry and the whole family will be satisfied.
20 Minutes Total Time
4-6 Servings
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic, roughly chopped
- 2 anchovy filets, chopped
- 1 28-ounce can crushed tomatoes
- Kosher salt and freshly ground black pepper to taste
- 1 or 2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Olive Oil
- ½ cup pitted black olives, rough chop
- ½ cup pitted castelvetrano olives, rough chop
- 2 tablespoons capers
- Crushed red pepper flakes to taste
- 1 pound fettuccine
- Chopped fresh parsley, for garnish
- Torn fresh basil leaves, for garnish
Directions
- In a large skillet, warm the olive oil with the garlic and anchovies over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden, about 1-2 minutes.
- Drain tomatoes and add to skillet, season with salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in the tuna, olives, capers and red pepper flakes, and continue to simmer.
- Cook the pasta according to the package directions. Drain and toss with sauce. Taste and adjust seasonings as necessary, garnish with fresh herbs and serve.
