Spaghetti alla puttanesca is an Italian pasta dish. Typically made with vermicelli or spaghetti noodles and a sauce that consists of tomatoes, chilis, olives, capers, garlic, olive oil, and often anchovies and tuna are added. This simple, quick, and easy-to-make dish is a perfect dinner during a busy week.
Chef notes:
I have used gluten-free spaghetti and Rio mare tuna packed in olive oil to make this recipe. You may want to try using your favorite type of pasta
Preparation time: 20 minutes
Cook time: 30 minutes
Yield: serves 2
3 tbsp olive oil
1 yellow onion, peeled and diced
4 cloves garlic, chopped
13 oz can pomodorina tomato sauce
½ tsp dried oregano
pinch red pepper flakes
5 oz dried gluten-free spaghetti
⅓ cup manzanilla olives
2 tbsp capers
2x3 oz cans of Rio mare tuna
Salt and pepper to taste
Fresh chives, chopped
Add salted water to a saucepot on high heat and bring it to a boil.
While you wait for the water to boil start the sauce.
Heat the olive oil on medium heat in a large, high-sided frying pan.
Add the onions and sauté, stirring occasionally until the onions soften and start to brown.
Add the garlic and cook, stirring for about 2 minutes.
Now, add the can of tomato sauce, dried oregano, and red pepper flakes.
Turn the heat to a low simmer and cook the sauce, stirring occasionally, for 15 minutes.
Place the spaghetti in the boiling water and cook for 10 minutes.
Drain the pasta and add it to the pan with the tomato sauce.
Remove the olives and capers from their brine, pat them dry on a paper towel, and add them to the pasta. I used olives with pits but you may want to remove the pits. Simply press the pit out of the olive and discard.
Drain the oil from the tuna and stir it into the pasta.
Turn off the heat and season with salt and pepper as needed. Taste it before you season, I find the olives and capers add saltiness to the dish.
Serve garnished with fresh chives.
©chefalisonbiebs