Affordable Meals,  Easy,  Low Fodmap,  Olive Life,  Pasta,  Seafood

Tuna Puttanesca

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I have a secret. This version takes a little longer but comes out even better than my “Tuna Puttanesca In a Snap” recipe, which is the normal approach and takes 10 minutes less.

I decided to rethink this recipe with different techniques and ingredients to try and improve the overall results. You can find fish sauce in your grocery store’s international aisle. Remember to refrigerate it after you open it. It will come in handy for lots of Asian dishes!

In this version you drain the tuna and add it later, reducing the fishiness of the dish. The tomatoes and water cook down longer and make the sauce yummier (and healthier). So it takes about 10 minutes longer than some puttanesca recipes, but if you’re a fan I think you’ll be pleased with the results.

The quality of tuna makes all the difference in the world. Buy the good stuff (Yellowfin in olive oil from Italy) – it’s worth it!

The garlic infused olive oil makes this recipe low fodmap. If you don’t have any, just saute 2 cloves of minced garlic after the red pepper flakes cook for a minute or two. (If low fodmap: cook garlic first, then remove before adding the chile flakes to the oil.)

Tuna Puttanesca

Prep Time5 mins
Cook Time33 mins
Total Time38 mins
Course: Main Course
Cuisine: Italian
Keyword: affordable, pasta sauce, puttanesca, tuna
Servings: 4

Ingredients

  • 12 oz dried pasta (gluten free if needed)
  • 2 TBSP garlic infused olive oil
  • 1 TBSP extra virgin olive oil
  • 1 pinch red pepper flakes
  • 1 28 oz can peeled whole tomatoes crushed by hand
  • 1 diced tomatoes
  • 1/2 tsp sugar
  • 1/2 tsp fish sauce or anchovy paste
  • 1 cup fresh cold water
  • 2 5 oz cans Yellowfin tuna in olive oil drained
  • 1/2 cup kalamata olives drained and chopped
  • 2 TBSP capers drained
  • 1/4 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 cup fresh Italian parsley chopped
  • 1/2 tsp ground black pepper
  • 1/4 cup freshly grated parmesan cheese

Instructions

  • Heat all of the oil over medium heat in a large 5 qt pan and add red pepper flakes. Cook for 2-3 minutes.
  • Add tomatoes, sugar and fish sauce to the pan. Use fresh cold water to rinse cans a bit and add to the pan (maximum 1 cup total). Stir. Lower heat when bubbling and allow a medium simmer so sauce reduces for about 15-20 minutes, stirring occasionally.
  • Start your pasta cooking. Reserve 1/2 cup of pasta water before draining in case your sauce gets to thick.
  • Add drained tuna, herbs, fresh parsley, capers and olives and continue to cook another 5-10 minutes.
  • Add pepper and stir. Season with more salt to taste (shouldn't really need any)
  • Serve over pasta (or mix pasta into the sauce) and top with freshly grated cheese. Enjoy!

Music to cook by: Miles Davis “The Man With the Horn”

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