Tuna Puttanesca
Tuna Puttanesca might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains around 34g of protein, 14g of fat, and a total of 680 calories. For $2.03 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 13 minutes. 6 people have tried and liked this recipe. It works well as a main course. Head to the store and pick up olive oil, garlic, ground pepper, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 91%. Tuna Pasta Puttanesca, Linguine with Tuna Puttanesca, and Tuna Puttanescan and Penne are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 8 minutes
Ingredients:
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
3 tablespoons capers, drained
Crusty bread
A generous handful fresh flat-leaf parsley, chopped
6 large cloves garlic, finely chopped
Fresh ground black pepper
2 teaspoons lemon zest
3 tablespoons extra-virgin olive oil
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
1 pound penne pasta
1/2 to 1 teaspoon crushed red pepper flakes
Salt
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
Equipment:
pot
frying pan
wooden spoon
colander
bowl
ladle
Cooking instruction summary:
Watch how to make this recipe. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
Step by step:
1. Watch how to make this recipe.
2. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
3. Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat.
4. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon.
5. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice.
6. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
7. Add a couple of ladles of starchy pasta-cooking water to the sauce.
8. Drain pasta, add to the skillet and toss to coat.
9. Serve with some nice crusty bread.
Nutrition Information:
covered percent of daily need
