Pasta Puttanesca
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.
Servings: 8 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 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
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!
Nutrition
Calories: 366kcal | Carbohydrates: 49g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 628mg | Potassium: 561mg | Fiber: 4g | Sugar: 6g | Vitamin A: 334IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg