8 ounces Penne (preferably whole grain)
2 tablespoon extra-virgin olive oil
½ cup diced red onion
2 ﬁnely chopped garlic cloves
14.5 ounce can of San Marzano tomatoes
2 tablespoon capers
⅓ cup Gaeta black olives, pitted and sliced in half
2 tablespoon chopped Italian parsley
1 can of tuna in olive oil
1 pinch hot red chili ﬂakes
- Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
- While water is heating, slice the olives and the onion, and chop the garlic, chili peppers, and parsley.
- Heat oil in a large non-reactive pan on medium heat.
- Add sliced onion, chopped garlic and chili peppers to the hot oil. Cook for a minute or two over medium heat, being careful NOT to brown the garlic.
- Add capers, olives, and the can of tomatoes. Stir often with a wooden spoon, breaking up tomatoes as you mix.
- Cook for 10 minutes.
- Turn heat to low and add tuna to the sauce, breaking it up into chunks.
- Once the water has reached a rapid boil, add salt and then the pasta. Cook until very al dente (about 1 minute less than the recommended cooking time on package directions).
- When pasta is ready, reserve ½ cup of pasta water and drain the rest.
- Transfer the pasta to the pan with the tuna puttanesca sauce along with some of the pasta water as needed to keep the sauce moist but not too wet; mix well on low heat until all the ﬂavors are well incorporated, making sure that all the pasta water has been absorbed.
- Transfer to a platter or portion onto individual plates. Top with freshly chopped Italian parsley at the last minute.
Recipe and photo courtesy of National Pasta Assocation
Total Fat: 22g
Saturated Fat: 3g
Total Sugar: 16g (Added Sugar: 12g)