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–+ servings

Tuna Puttanesca

Serves 4
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Ingredients

Imperial or Metric
  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, diced
  • ¼ cup chopped fresh parsley leaves, divided
  • Salt
  • 2 (5-ounce) cans Genova Premium Yellowfin Tuna in Olive Oil
  • ¾ cup small pitted olives, I like Gaeta and Kalamata
  • 2 tablespoons drained capers
  • 2 garlic cloves, minced (or 3-4 for if you love garlic!)
  • 1 teaspoon Calabrian chili pepper paste
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 (24 ounce) jar tomato passata (tomato puree or strained tomatoes)
  • 1 pound spaghettoni (thick spaghetti)

Method

  • Bring a large pot of water to a rolling boil over high heat.
  • Meanwhile, in a large, deep skillet, heat the olive oil over medium-low heat. Add the onion and half of the parsley. Season with salt and reduce heat to low. Cook until the onion is softened, about 8 to 10 minutes.
  • Add the tuna (along with the oil in each can), olives, capers, garlic and calabrian chili pepper paste, flaking the tuna with a wooden spoon to break it up. Add the wine and increase the heat to medium-high. Once it reaches a simmer, cook until the alcohol aroma evaporates, about 2 minutes.
  • Add the tomato paste and tomato passata and simmer vigorously until the tomato loses its raw flavor, about 10 minutes.
  • While the sauce simmers, cook the pasta. When the water has reached a rolling boil, salt it so it tastes like a seasoned soup, then add the pasta. Cook until very al dente, which is half of the time listed on the package directions.
  • Reserving some of the pasta water, drain the pasta and transfer it to the skillet with the tomato sauce along with a ladle (about ½ cup) of pasta water. Cook over medium-low heat, stirring with the passion of an Italian and adding more pasta water as needed until the pasta is fully cooked. Taste after 3 minutes and remove from the heat if the pasta is perfectly al dente. If not, cook for a few more minutes, or until the perfect texture is achieved.
  • Taste, adding more salt if needed. Add the remaining parsley and serve.