{"id":826,"date":"2023-02-10T15:25:56","date_gmt":"2023-02-10T16:25:56","guid":{"rendered":"http:\/\/brainanti.com\/?p=826"},"modified":"2023-02-13T11:15:26","modified_gmt":"2023-02-13T11:15:26","slug":"tuna-puttanesca","status":"publish","type":"post","link":"http:\/\/brainanti.com\/index.php\/2023\/02\/10\/tuna-puttanesca\/","title":{"rendered":"Tuna Puttanesca"},"content":{"rendered":"
This Tuna Puttanesca is so simple to make and even more delicious to eat!<\/span><\/strong><\/span><\/p>\n Spaghetti alla puttanesca is such a simple dish, but it\u2019s so darn tasty. I know it might sound and look a little fancy, but it\u2019s one of my go-tos when I need an easy quick carb fix. Follow me\u2026<\/p>\n <\/p>\n You actually don\u2019t need many ingredients to whip up a classic puttanesca. It seems recipes do differ from region to region in Italy, and I\u2019m in no way saying this version is truly authentic, but here\u2019s what you\u2019ll need for my take on the classic:<\/p>\n As you can see in the photo below, I\u2019ve also got some tuna going in too. I LOVE adding tuna to this dish. It offers a boost of protein and takes on the flavours so amazingly well.<\/p>\n <\/p>\n The first thing I recommend doing is infusing the oil<\/strong>. You\u2019ll want to start with the oil in a pan with the heat OFF<\/strong>. From there, just add the garlic<\/strong>, capers<\/strong>, anchovies<\/strong>, parsley stalks<\/strong> and chilli flakes<\/strong>. As the heat gently rises, it tickles the flavour<\/strong> out of the ingredients. The anchovies will also begin to melt into the oil. Starting with the heat off also reduces the risk of the ingredients burning<\/strong> (namely the garlic, which turns bitter if it burns).<\/p>\n In with the chopped tomatoes & olives, then give it a good simmer for 15-20mins. This not only thickens the sauce but <\/strong>will also help marry all the flavours together<\/strong>. The olives will soften and leak their gorgeous flavour into the sauce.<\/p>\n Process shots: add garlic, capers, anchovies, parsley stalks & chilli to oil in pan (photo 1), fry (photo 2), add tomatoes and olives (photo 3), simmer (photo 4), toss in spaghetti and parsley (photo 5), toss in tuna (photo 6).<\/em><\/span><\/p>\n <\/p>\n Nope! It is a lovely addition but this pasta is still delicious without it. Anchovies are non-negotiable though \ud83d\ude1b<\/p>\n I recommend adding the tuna in right at the end, just so it doesn\u2019t break up too much as you toss the pasta. Also, make sure you\u2019re using tuna \u2018chunks\u2019 not tuna \u2018flakes\u2019.<\/p>\n <\/p>\n When it comes to serving the pasta, I actually don\u2019t serve with parmesan (I know, shock horror). But I\u2019m sure you could sneak some on if you wanted, alongside any extra parsley you\u2019ve got lurking around.<\/p>\n For more tuna pasta recipes check out my tuna pasta bake (Creamy Version<\/a> or Tomato Version<\/a>) and my Tuna Pasta Salad<\/a>!<\/em><\/p>\n Alrighty, let\u2019s tuck into the full recipe for this tuna puttanesca shall we!?<\/strong><\/p>\n <\/p>\nSpaghetti Puttanesca<\/span><\/strong><\/h2>\n
Spaghetti Puttanesca Ingredients<\/h3>\n
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Puttanesca with Tuna<\/h3>\n
Puttanesca Sauce<\/span><\/strong><\/h2>\n
Start without heat<\/h3>\n
Simmering the sauce<\/h3>\n
Tuna Puttanesca FAQ<\/span><\/strong><\/h2>\n
Do I have to add tuna?<\/em><\/h3>\n
How do I stop the tuna from going mushy?<\/em><\/h3>\n
Serving Tuna Puttanesca<\/span><\/strong><\/h2>\n
How to make Tuna Puttanesca<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n