Pasta Puttanesca has been on my mind since we got back from Southern Italy last year. Not only did I eat my weight in pizza, but the Pasta Puttanesca situation in Naples rocked my world.
Kosher salt and freshly ground black pepper to taste
1or 2 6-oz cans Genova Yellowfin or Albacore tuna in Easy-Open Cans
½cuppitted black olivesrough chop
½cuppitted castelvetrano olivesrough chop
2tablespoonscapers
Crushed red pepper flakes to taste
1poundfettuccine
Chopped fresh parsleyfor garnish
Torn fresh basil leavesfor garnish
Instructions
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.
Notes
This is a great meal to keep in mind because it's all pantry ingredients!