Pasta puttanesca with tuna
Wholewheat spaghetti in a punchy tomato sauce with garlic, chilli, anchovies, black olives and capers, with tuna stirred in at the end. Serve with rocket. Without the tuna it is the classic puttanesca; many fry the garlic in butter or top it with mozzarella.
- 25 minTime
- 15 minHands-on
- 4Portions
- ≈ 37 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 3 clovesGarlic, sliced
- 1Chili, red, finely chopped
- 6Anchovy fillets, chopped
- 2 tbspOlive oil
- 1 dlBlack olives, pitted, Kalamata if you can
- 2 tbspCapers in brine
- 800 gCrushed tomatoes
- 300 gWholewheat pasta, wholewheat spaghetti
- 1Parsley, pot
- 300 gTuna, 2 tins in water, drained
- to tasteSalt
- to tasteBlack pepper
On the side
- 70 gRocket
Method
- Put a large pan of salted water on for the pasta. Peel and slice the garlic, finely chop the chilli and chop the anchovies.
- Fry the garlic, chilli and anchovies in the oil in a saucepan over low heat for 3 minutes, until the anchovies have melted.
- Add the olives, capers and crushed tomatoes. Simmer the sauce uncovered for about 12 minutes, until thickened.
- Cook the pasta al dente according to the packet instructions, about 10 minutes.
- Chop the parsley and drain the tuna.
- Fold the tuna into the sauce in large flakes and let it heat through, 1 minute. Season with salt and pepper.
- Drain the pasta and toss it with the sauce and parsley. Serve at once with rocket.
The cost is estimated from Swedish grocery prices.
