Tuna Puttanesca Sauce is a basic recipe which, as the name suggests, is nothing less than the classic Puttanesca sauce to which tuna, fresh or tinned in oil, has been added. We used the tinned on, always within reach of the pantry.
This sauce works well with any type of pasta, especially the short one or even with rice.
Serve 2-3, Preparation 10 minutes, Cooking approx. 25 minutes
- 500g tomato puree or fresh blanched and skinned tomatoes
- 200 g tinned tuna in oil, drained and roughly chopped
- 80 g pitted black olives
- 1 tablespoon desalted capers
- Fresh chopped parsley, a handful
- 1 clove garlic, peeled
- EVOO – Extra Virgin Olive Oil, 2 tbsp
- Salt, to taste
- 2 anchovy fillets in oil
Heat 2 tablespoons of EVOO in a saucepan. As soon as the oil is hot, fry the whole clove of garlic for a few minutes, which you can also chop, together with the anchovy fillets which will gradually melt.
Add the pitted olives (whole or shredded), the desalted capers, let them take on flavour, then add the tomato puree or blanched cherry tomatoes, salt to taste and cook over a medium-low heat with the lid on, stirring occasionally for at least 20 minutes or until the tomato has reduced slightly.
Only at the end add the drained and roughly chopped tuna so it won’t become too mushy during cooking, the chopped parsley, stir to flavour, ready.