Name: Spaghetti Puttanesca Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 450 gram Spaghetti; 1/4 cup Olive Oil; 1 Onion, roughly chopped; 1 1/4 cup Pimento Stuffed Green Olives, halved (reserve 1/4 cup for garnish); 6 cloves Garlic, roughly chopped; 14.5 ounce Canned Diced Tomatoes; 95 gram Canned Tuna, drained; Salt, to taste; Ground Black Pepper, to taste

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Introduction

Spaghetti Puttanesca is a flavorful and quick Italian classic bursting with bold ingredients like olives, garlic, and tuna. This dish combines savory, briny, and tangy elements into a vibrant sauce that perfectly coats al dente pasta. It’s an excellent weeknight meal that feels special yet comes together with pantry staples.

The image shows a white plate with a raised dotted pattern around the rim, placed on a white marbled texture. In the center of the plate, there is a small mound of spaghetti mixed with a reddish sauce, forming a single pile. On top and around the spaghetti, there are green olives, some whole and some halved with pimentos inside, adding touches of green and red. To the left side of the plate, there is a piece of light brown bread roll with a crusty texture. The colors in the image are mainly the light browns of the bread and pasta, the green of the olives, and the red of the pimentos, set against the white plate and marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams Spaghetti
1/4 cup Olive Oil
1 Onion
1 1/4 cups Pimento Stuffed Green Olives
6 cloves Garlic
14.5 ounces Canned Diced Tomatoes
95 grams Canned Tuna
Salt to taste
Ground Black Pepper to taste

Instructions

Step 1: Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Step 2: Roughly chop the onion and garlic. Halve the pimento stuffed green olives, reserving 1/4 cup for garnish.
Step 3: Heat olive oil in a large sauté pan over medium heat. Add the chopped onions and cook until they start to soften, about 5 minutes.
Step 4: Add the chopped olives and garlic to the pan and cook for another 2 minutes, stirring occasionally.
Step 5: Stir in the canned diced tomatoes and bring the mixture to a simmer.
Step 6: Drain the canned tuna and add it to the pan. Let it simmer for 2 minutes until the tuna is heated through and the tomatoes begin to break down.
Step 7: Transfer the sauce mixture to a blender. Season with salt and ground black pepper to taste.
Step 8: Puree the sauce until smooth. Wipe out the sauté pan, return to low heat, and pour in the pureed sauce. Add the cooked spaghetti and toss well to coat the pasta evenly.
Step 9: Serve the pasta topped with the reserved halved olives for an added burst of flavor and color.

Tips & Variations

Use fresh garlic for a more vibrant flavor, or roast it beforehand to mellow the intensity.
If you prefer, substitute canned tuna with anchovies for a more traditional puttanesca taste.
Adding a pinch of red pepper flakes can introduce a nice heat to balance the salty olives.
For a vegetarian version, omit the tuna and add capers or chopped artichokes instead.

Storage

Store leftover spaghetti puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or olive oil if the sauce has thickened too much.

How to Serve

A white plate with a dotted edge holds a round pile of spaghetti coated in a light brown sauce. On top and around the spaghetti, there are green olives cut in half revealing orange bits inside. To the left of the spaghetti, there is a small bread roll with a crusty top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, fresh tomatoes can be used. You’ll need about 4 medium ripe tomatoes, diced. Simmer them a bit longer to help break them down and develop a rich sauce consistency.

What type of tuna is best for this recipe?

Light canned tuna packed in oil or water works well. Drain it thoroughly before adding to avoid excess liquid in the sauce.