Tuna Puttanesca
Affordable Meals,  Easy,  Pasta,  Seafood

Tuna Puttanesca in a Snap

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Being a suspicious type of guy, I’m extra suspicious whenever I see an Italian sauce labeled as “quick” or “comes together in no time”. I immediately think of the Italian moms in the hood growing up telling me it ain’t sauce if it didn’t cook all day. And by all day they meant 2-4 hours. The “all day” thing was for the mystery, and for holding over the hubbie and kid’s heads just in case mom was feeling under appreciated.

ANY-way… this is one of those times where you can trust Kendo and rapidly have a delicious Italian dish on the table with minimal effort and ingredients. Lots, I mean lots of flavor going on here.

Then those familiar with the dish are laughing and saying “Dude… you forgot the capers!”. I did not… (dramatic pause) forget the capers. We didn’t have any capers. So I made minor adjustments – and it came out freaking perfect. Hence this post.

One more thing – when tuna is the star of the dish, spend a few more duckets and get the good stuff: Yellowfin Tuna in olive oil (like Genova). The difference is quite astounding, and your respect for canned tuna might grow significantly. Buying them in the 4-packs lowers the price some. Obviously, some of us are trying to save $ and the standard solid tuna will do nicely. Have a good day, peeps!

Tuna Puttanesca in a Snap!

Easy to make, fast to cook, big on zing with not too much heat. Flavor packed!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Kenny MacKenzie

Ingredients

  • 12 oz dried pasta of choice
  • 2 cans solid tuna with olive oil don’t drain – Yellowfin tuna recommended
  • 2 TBSP extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1 tsp anchovy paste (or about 3 good filets…)
  • 5 cloves garlic minced
  • 1/2 cup kalamata olives sliced
  • 1 tsp fresh lemon zest about 1/2 a lemon
  • 28 oz can of diced tomatoes with juices
  • salt & pepper to taste (at least 1 tsp salt)
  • 1/4 cup grated parmesan cheese for topping (per person. Just kidding. Not really.)

Instructions

  • Boil cold water for pasta. Salt it to kingdom come. Cook pasta til al dente. Drain. 
  • When pasta water is almost boiling, heat a pan large enough to hold cooked pasta & tuna (5-6 quart) over medium heat. Add olive oil.
  • When oil shimmers, add red pepper flakes and anchovy paste. Stir until paste is incorporated.
  • Add garlic and cook for 1 minute or until fragrant (not browning).
  • Add tuna with oil from the can. Stir and cook 2 minutes.
  • Add kalamata olives and lemon zest. Cook for 2 minutes.
  • Add tomatoes with juices. Grind in a little salt & black pepper. Heat should still be medium. Cook a few minutes then lower heat a smidge and let sauce reduce (no lid). Taste to see if it’s got enough salt.
  • When sauce reaches desired consistency, add pasta and stir well. Top with grated parmesan. Serve immediately. 

Notes

We opted for a spinach flavored fettuccine which was a nice little extra flavor note. The kind you find in department stores cooks up in about 4 minutes… 

Music to cook by: Cannonball Adderley “Somethin’ Else”

Keep the recipes coming - support this blog at Patreon 🙂
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