Pasta Puttanesca with Tuna

• porce: 4-6

Ingredience

The Base & Pasta

455g (1 lb) Dried pasta (Spaghetti, Fettuccine, or Campanelle)

30ml (2 tbsp) Extra-virgin olive oil, plus more for serving

3 Medium garlic cloves, smashed and peeled

¾ tsp Red pepper flakes

The Pantry Staples

120g (approx. ¾ cup) Pitted black or green olives (or a mix), roughly chopped

45g (approx. ¼ cup) Drained capers, rinsed and patted dry

800g (28 oz) Can whole peeled tomatoes, crushed by hand (keep the juices)

140g (5 oz) Can olive oil-packed tuna (unsalted preferred), drained; reserve 15ml (1 tbsp) of the oil

Seasoning & Finish

20g (approx. ½ cup) Fresh flat-leaf parsley, lightly packed and chopped

Pokyny

Boil the Pasta: In a large pot, bring 3.8 liters (4 quarts) of water to a boil. Add 18g (1 tbsp) of salt and the pasta. Cook, stirring occasionally, until just shy of al dente. Reserve 180ml (¾ cup) of the cooking water, then drain the pasta and return it to the pot.

Infuse the Oil: While the pasta cooks, heat the 30ml of olive oil and garlic in a 30cm (12-inch) skillet over medium heat. Cook, stirring occasionally, until the garlic is light golden brown (about 3 to 4 minutes). Remove and discard the garlic cloves.

Build the Sauce: Add the olives, capers, and red pepper flakes to the skillet. Increase heat to medium-high and cook, stirring, until sizzling and fragrant (about 2 to 3 minutes). Stir in the crushed tomatoes and their juices. Simmer, stirring occasionally, until the sauce thickens enough that a spoon drawn through it leaves a clear trail (about 8 to 10 minutes).

Combine: Pour the sauce into the pot with the drained pasta. Add the flaked tuna, the 15ml of reserved tuna oil, and 120ml (½ cup) of the reserved pasta water. Cook over medium heat, tossing constantly, until the pasta is perfectly al dente and the sauce clings to the noodles (about 2 minutes). If the mixture looks dry, add the remaining pasta water as needed.

Finish: Remove from heat and stir in the parsley. Taste and season with salt and pepper. Serve with a final drizzle of extra-virgin olive oil.