pantry pasta: tuna puttanesca spaghetti

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pantry pasta: tuna puttanesca spaghetti

Prep time: 15 minutes | Total time: 15 minutes

Serves: 2

Ingredients:

Kosher salt

8 ounces spaghetti

2 tablespoons olive oil

3 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

1/4 cup chopped olives

1 tablespoon capers plus 1 tablespoon brine

1 5-ounce can tuna in water

2 tablespoons chopped parsley

Instructions:

  1. Bring a large pot of water to boil. Season generously with kosher salt. The water should taste like the sea. Once boiling, add spaghetti and cook to al dente according to package directions. Reserve 1/2 cup of pasta water. Drain well in a colander and set aside.

  2. Heat the olive oil in a Dutch oven or medium high-sided skillet over medium heat. Add the garlic, crushed red pepper flakes and 1/2 teaspoon salt. Cook and stir occasionally until garlic is golden brown, about 3 minutes. 

  3. Meanwhile, pour the tomatoes in a large bowl and squish them until they are broken apart but still having texture. 

  4. Lower the heat to low, add the crushed tomatoes, olives, capers and brine to skillet. Let simmer until mixture is warmed through, about 4 minutes. Add the spaghetti canned tuna and 1 tablespoon chopped parsley. Toss until well combined. If you prefer a looser sauce, add the reserved pasta water. Season to taste.

  5. Transfer to serving bowl and sprinkle with chopped parsley. Enjoy while warm.

Cook’s Note

Canned tuna: packed in oil vs water.