Tuna Puttanesca

kalamata olives, heirloom cherry tomatoes

STARS

This southern Italian staple may be incredibly simple to make, but it’s as boldly flavorful as any pasta dish we know. Our take on puttanesca begins with a robust sauce of tomatoes, garlic, red chile flakes, olives, and capers that’s tossed with ahi tuna and spaghetti. A dusting of breadcrumbs brings an elegant, nutty crunch to every savory bite.

Difficulty Level

Total Time: 40 minutes

Active Time: 20 minutes

Ingredients

Tuna Puttanesca

1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon chile flakes
3 white anchovies, minced
2 tablespoons capers
½ cup pitted kalamata olives, chopped
1 28-ounce can crushed tomatoes
½ teaspoon salt, to taste
1 teaspoon sugar
¼ teaspoon pepper, to taste
¼ cup oregano leaves
¼ cup minced basil
8 ounces spaghetti
2 pounds sushi-grade tuna, diced
1 cup herbed breadcrumbs
Grated parmesan cheese for serving

Directions

Heat olive oil in a large skillet on medium.

Add the garlic and reduce heat to low. Toast until golden brown.

Add the chile flakes and anchovies, stirring vigorously until fragrant.

Add the capers, olives, canned tomatoes, salt, sugar and black pepper.

Bring to a boil and lower heat to maintain a simmer.

Add the herbs and cook on low for 30 minutes to an hour for flavor development. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.

To serve, divide the spaghetti between bowls. Top with tuna and puttanesca sauce. Sprinkle with breadcrumbs and parmesan. trid

Tuna Puttanesca

kalamata olives, heirloom cherry tomatoes

STARS

Difficulty Level

Total Time: 40 minutes

Active Time: 20 minutes

Servings: 4

Ingredients

Tuna Puttanesca

1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon chile flakes
3 white anchovies, minced
2 tablespoons capers
½ cup pitted kalamata olives, chopped
1 28-ounce can crushed tomatoes
½ teaspoon salt, to taste
1 teaspoon sugar
¼ teaspoon pepper, to taste
¼ cup oregano leaves
¼ cup minced basil
8 ounces spaghetti
2 pounds sushi-grade tuna, diced
1 cup herbed breadcrumbs
Grated parmesan cheese for serving

Directions

Heat olive oil in a large skillet on medium.

Add the garlic and reduce heat to low. Toast until golden brown.

Add the chile flakes and anchovies, stirring vigorously until fragrant.

Add the capers, olives, canned tomatoes, salt, sugar and black pepper.

Bring to a boil and lower heat to maintain a simmer.

Add the herbs and cook on low for 30 minutes to an hour for flavor development. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.

To serve, divide the spaghetti between bowls. Top with tuna and puttanesca sauce. Sprinkle with breadcrumbs and parmesan. trid