Tuna Pasta Puttanesca
This is an easy, delicious, and inexpensive weeknight meal. Most people have canned tuna in their pantry but don’t think of it as a complementary addition to the punchy, briny flavors of puttanesca. 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. Canned tuna in water easily breaks apart and become distributed throughout the sauce. Serve the pasta with a generous sprinkle of parsley and crushed red pepper on top. Tuna is an excellent source of protein and omega-3 fatty acids as well as vitamin D and selenium. Canned whole tomatoes are also quite healthy, providing vitamins C & K, potassium, and folate. They are also a wonderful source of the antioxidant, lycopene, that has been shown to reduce heart disease risk. Try using a whole grain or gluten-free pasta made from lentils, chickpeas, or cauliflower, to increase the meal’s fiber and nutritional profile.
Makes: 4-6 servings
Time to cook: 30 minutes
Ingredients
Kosher salt, such as Diamond Crystal
1 pound long pasta, such as linguine, fettuccine or spaghetti, preferably whole grain or gluten-free pasta
¼ cup extra-virgin olive oil
¾ cup pitted Kalamata or other black olives
4 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 10 ounces canned or jarred tuna in water, drained
¼ cup chopped fresh parsley, plus more for serving
Cooking Instructions
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.
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.
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.
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.
Nutrition per serving
474 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 23 grams protein; 708 milligrams sodium.
Recipe by Lidey Heuck, NY Times Cooking
