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Pasta Puttanesca
Author: Gaby Dalkin
  • 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 6-oz cans Genova Yellowfin or Albacore tuna in Easy-Open Cans
  • 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
  1. 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.
  2. 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.
  3. 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.