Easy Tuna Puttanesca Spaghetti
This easy Tuna Puttanesca Spaghetti is a bold, flavorful Italian pasta dinner made with canned tuna, anchovies, Kalamata olives, capers, garlic, and tomatoes. Ready in under 30 minutes, this pantry-friendly seafood pasta is perfect for busy weeknights when you want a satisfying Italian meal without spending hours in the kitchen.
Ingredients
- ½ lb Spaghetti
- 1 small chopped onion
- 1 tbsp minced garlic
- 4 anchovy fillets
- 2 cans albacore tuna in olive oil
- ½ cup capers
- 1 cup chopped kalamata olives
- 15 oz can chopped tomatoes
- 15 oz tomato sauce
- 1 cup reserved pasta water
- 1 tbsp each chopped Italian parsley, basil, thyme and red pepper flakes
- 2 tbsp olive oil
Instructions
- Cook pasta according to package directions reserving 1 cup pasta water
- Mean while prepare your sauce by heating oil in a large deep saute pan, add onion and garlic, cook until tender and just beginning to brown
- Add the anchovy fillets stir until anchovies disintegrate, then add both cans of tomatoes not drained and reserved pasta water.
- Simmer covered for 20 minutes, add the Tuna, olives, spinach, capers, red pepper flecks and herbs, simmer 10 minutes longer
- Always salt and pepper to taste
- Toss with the drained spaghetti pasta
Notes
Reserve a cup of pasta water before draining the spaghetti. Add a splash to the puttanesca sauce as needed to help it cling to the pasta. Use good-quality Kalamata olives and don't skip the anchovies—they melt into the sauce and add wonderful savory depth without making the dish taste overly fishy.