This riff on classic Italian puttanesca uses oil-packed tuna in place of anchovies for an easy and satisfying meal. The sauce relies on heavy-hitting ingredients like salty olives, briny capers, and a healthy dose of garlic to bring big flavor without the need for hours of simmering. The meal comes together quickly, so make sure to put the pasta water on to boil before you start the sauce.
2 servings
- 1. Bring a pot of salted water to a boil over high heat. Meanwhile, heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, for 1 to 2 minutes or until the garlic is fragrant and just beginning to turn golden. Add the tomatoes and use the back of a spoon to break them up a bit. Add the olives, capers, and a pinch of salt and simmer for 10 to 15 minutes, stirring occasionally, until the sauce has reduced and is no longer watery. Taste and adjust the seasoning, adding more salt if necessary and a pinch of sugar to taste. Turn off the heat and gently stir in the tuna to warm through.
- 2. Cook the pasta until al dente, reserving ½ cup of pasta water. Add the pasta and a splash of cooking water to the sauce and return the pan to the heat. Toss the pasta vigorously in the sauce until it coats the pasta, adding more pasta water as necessary. Serve immediately.
