Can Pasta Puttanesca be made in advance?

Yes, the sauce for Pasta Puttanesca can be made in advance and stored in the refrigerator or freezer. Cook the pasta only at the time of serving, otherwise the pasta may become too soft.

What types of pasta go well with Pasta Puttanesca?

Pasta types such as spaghetti and linguine go well with pasta Puttanesca because of the thick, savory sauce that adheres well to the pasta.

What does 'puttanesca' mean?

'Puttanesca' means 'in the style of a prostitute' in Italian. The dish is said to have originated in the brothels of Naples, where it was quick and easy to prepare.

Recipe Tuna Pasta Puttanesca

Name: Recipe Tuna Pasta Puttanesca
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 400 gr. pappardelle; 3 tbsp olive oil; 6 anchovy fillets; 4 cloves garlic; 1 yellow onion, finely chopped; 2 tsp capers; 2 tbsp green and black pitted olives; 300 gr. cherry tomatoes; 700 ml tomato coulis; Pepper from the grinder; 2 cans tuna in olive oil, drained (net weight 240 gr./can); Reserve some olives and tuna for finishing touches; 1 block parmesan, grated (200 g); 1 bunch flat-leaf parsley; 1 bunch basil

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30min

•

Easy

Let's be honest: pasta is always a good idea! Whether you've had a busy day or just want to treat yourself... Today we're going for an absolute Italian classic with a delicious upgrade: this amazing pasta puttanesca recipe! This time we're making a pasta puttanesca with tuna, where a generous portion of tender fish, salty capers, and juicy olives really make it pop. This tuna pasta is simple, pure, and so full of flavor. A quick meal that tastes luxurious and is on the table in no time. This is guaranteed to be your new favorite... Great, right?!

Let's be honest: pasta is always a good idea! Whether you've had a busy day or just want to treat yourself... Today we're going for an absolute Italian classic with a delicious upgrade: th ...

Ingredients

What do you need?

Quantity: 4P

Pasta
400 gr. pappardelle

Sauce
3 tbsp olive oil
6 anchovy fillets
4 cloves garlic
1 yellow onion, finely chopped
2 tsp capers
2 tbsp green and black pitted olives
300 gr. cherry tomatoes
700 ml tomato coulis
Pepper from the grinder
2 cans tuna in olive oil, drained (net weight 240 gr./can)

Reserve some olives and tuna for finishing touches

Finishing touches
1 block parmesan, grated (200 g)
1 bunch flat-leaf parsley
1 bunch basil

400 gr. pappardelle

3 tbsp olive oil
6 anchovy fillets
4 cloves garlic
1 yellow onion, finely chopped
2 tsp capers
2 tbsp green and black pitted olives
300 gr. cherry tomatoes
700 ml tomato coulis
Pepper from the grinder
2 cans tuna in olive oil, drained (net weight 240 gr./can)

Reserve some olives and tuna for finishing touches

1 block parmesan, grated (200 g)
1 bunch flat-leaf parsley
1 bunch basil

Make it veggie!

Replace the tuna and anchovies with extra capers, sun-dried tomatoes, and grilled eggplant cubes. Optionally, add some miso or soy sauce for that savory umami flavor.

Preparation method

How do you make this?

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Chop the anchovies finely and crush the garlic.

Heat the olive oil and fry the anchovies, garlic, onion, and capers for 2 to 3 minutes until everything is fragrant.

Halve the olives and add them.

Cut the cherry tomatoes in half and add them to the sauce.

Pour in the tomato coulis and season with pepper. Let it simmer gently for 5 to 10 minutes without a lid.

Meanwhile, cook the pappardelle in salted water according to the package instructions.

Add the drained tuna to the sauce and mix gently.

Drain the pasta and immediately mix it with the sauce.

Finish with extra tuna, olives, grated Parmesan, and finely chopped parsley and basil.

Tips

Let the sauce simmer a little longer for extra depth of flavor.
Use quality tuna in olive oil for the best result.
No pappardelle at home? Spaghetti or linguine also work perfectly.
Storage:
Refrigerator: keep covered for up to 2 days
Freezer: sauce can be frozen for up to 3 months (without pasta)
Reheating: gently reheat in a pan with a splash of water or olive oil