Tuna Pasta Puttanesca (Ready in 10 mins!)

anchovies

🥗Healthier: n/a

💰Cheaper: canned tuna

Canned tuna provides a similar umami flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Prep the ingredients: mince the garlic, chop the olives, and chop the tomatoes.

Crush the garlic with a gentle tap and give it a rough chop, leaving some chunks.

Press down on the kalamata olives to remove the pits and give them a rough chop.

Chop the cocktail tomatoes roughly, ensuring they are juicy and ripe.

Drain the oil from the canned tuna and set it aside for later use.

Bring a pot of water to a rolling boil and add enough salt to make it taste like the sea.

Add 1/2 pound of linguine to the boiling water and cook until al dente, about 8-10 minutes.

Reserve some starchy pasta water before draining the pasta.

Heat a pan on medium heat and add olive oil, garlic, and chopped olives.

Sweat the garlic and olives for 20-30 seconds until softened, without coloring them.

Add a pinch of chili flakes to the pan and toast them briefly for flavor.

Add the chopped tomatoes to the pan and cook down for about 2 minutes until soft and jammy.

Add the drained tuna to the pan and warm it through for about 30 seconds, keeping it chunky.

Drain the pasta and add it to the sauce along with some reserved starchy pasta water.

Toss the pasta and sauce together gently to coat evenly.

Garnish with fresh chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens