Tuna Pasta Puttanesca

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Kalon made this for me at my request - it was so delicious and salty and briny and flavourful! He said it's exactly the kind of pasta dish he associates with me but isn't a big fan of hahah....nevertheless...he did a great job. https://cooking.nytimes.com/recipes/1025318-tuna-puttanesca

Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
 
Canned tuna is a complementary addition to the punchy, briny flavors of puttanesca. It’s also a logical way to add protein to the dish when you’re already reaching into the pantry for the majority of the other ingredients. Though shallots aren’t typically included in puttanesca, thinly sliced shallot deepens the flavor of the garlic and adds a note of sweetness to balance the acidic flavors of the sauce. You can use canned tuna or tuna jarred in olive oil here; canned tuna will break apart and become distributed throughout the sauce, whereas jarred tuna will remain in larger pieces. Serve the pasta with a generous sprinkle of parsley and crushed red pepper on top, and a glass of chilled red wine on the side.
Yield:4 to 6 servings
  • Kosher salt, such as Diamond Crystal
  • 1 pound long pasta, such as linguine, fettuccine or spaghetti
  • ¼ cup extra-virgin olive oil
  • ¾ cup Kalamata or other black olives (pits or no pits; both fine)
  • 4 to 6 large anchovy filets
  • 4 large garlic cloves, smashed and coarsely chopped
  • 1 medium shallot, halved and thinly sliced
  • 3 tablespoons capers, drained
  • ¼ teaspoon crushed red pepper, plus more for serving
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes
  • Black pepper
  • 7 to 10ounces canned or jarred tuna, drained
  • ¼ cup chopped fresh parsley, plus more for serving
Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Set aside ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.

Step 2

Meanwhile, in a large (12-inch) skillet, combine the olive oil, olives, anchovies, garlic, shallot, capers and crushed red pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, stirring occasionally, until the shallots are translucent and the garlic is lightly browned, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens in color.

Step 3

Add the tomatoes and their juices, along with 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over medium-high, then reduce to low and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thick and chunky, about 15 minutes. Off the heat, stir in the tuna and parsley.

Step 4

Pour the sauce over the pasta and toss well, adding a splash of cooking liquid if the pasta looks dry. Serve topped with parsley and more crushed red pepper, if desired.

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