Spaghetti alla Puttanesca with Tuna

A quick version of Puttanesca with tuna, capers and olives in a spicy tomato sauce. The dish is on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Spaghetti
• 1 can chopped tomatoes
• 1 can tuna in its own juice, drained
• 2 tbsp capers
• 50 g black olives, pitted
• 2 pc garlic cloves
• 3 pc anchovy fillets
• 1 pinch chili flakes
• 2 tbsp olive oil
• 0.5 bunch parsley
• 0.5 pc organic lemon, zest
• salt
• pepper

Method

1. Bring salted water to a boil in a large pot and cook the spaghetti al dente according to the package instructions.
2. Finely chop the garlic. Heat the olive oil in a large pan, then sweat the garlic, anchovy fillets and chili flakes over medium heat, stirring, for about 2 minutes until the anchovies break down.
3. Add the chopped tomatoes and simmer uncovered for about 10 minutes until the sauce has thickened slightly.
4. Stir in the capers and olives, roughly break up the tuna and add it. Heat everything for another 2 to 3 minutes and season with salt and pepper.
5. Finely chop the parsley. Drain the spaghetti, reserving some of the pasta water, and toss with the sauce in the pan. Add a little pasta water if needed.
6. Serve sprinkled with parsley and lemon zest.