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Puttanesca

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

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