Spaghetti alla puttanesca is an Italian dish that is believed to be invented in Naples in the mid-20th century. It has been described on food blogs as “beyond delicious.” Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic.

4 Servings

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, crushed
• 1 Tbsp. capers or anchovy paste
• 32 oz. crushed tomatoes
• 1/4 cup cherry tomatoes, halved
• 1/4 cup artichoke hearts
• 1/4 cup black olives, halved
• 1/4 cup calamata olives, halved
• 1 tsp. red pepper flakes
• 5 oz. albacore tuna in water
• 1 lb. pasta (bucatini or spaghetti)
• Parmesan cheese, grated, to garnish, optional
• fresh parsley to garnish, optional

Instructions

1. Place a large pot of salted water onto boil. When boiling add pasta and cook until al dente. Drain.
2. Into a large skillet or sauté pan heat olive over medium heat. Add garlic and capers/anchovy paste. Heat until fragrant.
3. Add tomatoes, artichokes, olives. red pepper flakes. Stir to combine.
4. Reduce heat to low and simmer for approximately 15 minutes. Add tuna.
5. Transfer drained pasta to skillet and toss to coat.
6. Garnish with cheese and parsley.