Description
This pantry puttanesca turns shelf-stable staples (canned tuna, tomatoes, olives, and capers) into a bold, savory pasta in about 30 minutes. Big flavor with almost no fresh ingredients.
Ingredients
Units
Scale
- 1/2 lb dry pasta
- 1 can (4.5 oz) tuna (olive-oil packed preferred)
- 1 can (14 oz) tomatoes (whole peeled recommended)
- 1/2 cup pitted kalamata olives
- 1/4 cup capers
- 4 garlic cloves, peeled
- 1/4 large onion, peeled
- 1 tbsp fish sauce
- 1/4 cup olive oil
- 2 tsp red pepper flakes
- Salt
- Pepper
- 1 sprig basil, finely chopped
- Grated parmesan or pecorino romano
Instructions
- Boil the water. Bring a pot of water to a boil for the pasta.
- Prep. Chop the onion into 1/4-inch pieces and coarsely chop the garlic. Halve about half the olives lengthwise and keep the rest whole.
- Soften the onion. Heat a large skillet on low, add the olive oil and onions, and saute until translucent.
- Cook the pasta. Generously salt the boiling water, add the pasta, and cook to about 2 minutes short of al dente.
- Build the sauce. Add the garlic to the skillet and stir until fragrant, then add the red pepper flakes, fish sauce, olives, capers, and the drained, flaked tuna. Pour in the tomatoes and their liquid, breaking up the tomatoes with a wooden spoon, and stir often.
- Combine. Transfer the pasta into the skillet with 1/4 cup of pasta water and toss. Turn the heat to medium and simmer until the liquid reduces and the pasta is al dente.
- Serve. Garnish with basil and grated parmesan or pecorino.
Notes
- Olive-oil-packed tuna brings the most flavor, but water-packed works in a pinch.
- The olives, capers, and fish sauce are salty, so taste before adding extra salt.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 560 kcal
- Sugar: 7g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 20mg