Pasta Puttanesca

  • 2 Recipe - persons
  • Recipe - time: 20 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 1 clove of garlic, crushed.
  • 1 shallot, diced
  • one 2-ounce tin of anchovies
  • one 14-ounce tin of peeled tomatoes
  • 2 teaspoons red wine vinegar
  • 2 1/2 cups penne (or other dried pasta)
  • 10 Taggian olives, pitted
  • 1 cup cherry tomatoes, halved
  • 2 tins of tuna from Sea Tales in olive oil (5 ounce each),
  • ½ A bunch of basil, only the leaves
  • olive oil
  • salt and pepper

Recipe - how do you make it

How about a classic Pasta Puttanesca? With ingredients from the fridge this is a super light, healthy and quick dish.

Recipe - steps

  • 1 Heat a generous dash of olive oil in a frying pan over medium heat and gently fry the garlic and shallot for 2-3 minutes. Then add the anchovy fillets and let them "melt" while stirring.
  • 2 Add the peeled tomatoes and the red wine vinegar and simmer for 3-4 minutes with the lid on the pan. Then mash them with a mash tamper.
  • 3 Meanwhile, heat a pan with plenty of water and salt on medium heat and cook the penne according to the instructions on the packaging.
  • 4 Add the olives and cherry tomatoes to the shallots and tomatoes mixture, bring to the boil and simmer for a few minutes at low heat. Then stir in the drained tuna, let everything warm-up for 2 minutes and season with pepper and a little salt if necessary.
  • 5 Pour the penne into a sieve. Drain the pasta and stir carefully through the tomato sauce. Divide the pasta puttanesca between two plates, drizzle with some olive oil and serve with the basil leaves.

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