A Little Spicy, A Little Savoury, A Little Messy
An anchovy- and olive-laden pasta puttanesca lacks for nothing. It’s garlicky and deeply savoury, and you can make it in well under 15 minutes. I love adding tuna as it gives it body and heft. This means that, if you don’t have — or don’t like — anchovies, you can leave them out and you will still have a stunning little dish. I love using cherry tomatoes, both fresh and tinned to make the sauce and the real key here is to warm those aromatics like onion, garlic, capers and anchovies gently in the olive oil. This releases the flavour and ensure they do not burn.
Tuna & Spinach Puttanesca
- 1 x 225g jar tuna in extra-virgin olive oil
- 1 large red onion sliced
- 3 large garlic cloves finely chopped
- ½ tsp crushed chillies
- 2 x 400g tins cherry or chopped tomatoes
- a pinch of sugar
- 2 tbsp capers drained and rinsed
- 1 x 185g jar pitted black olives drained and sliced
- 350 g dried rigatoni pasta
- 2 handfuls of wild rocket
- 25 g parmesan shavings
- Slice the onion and garlic. Cook the pasta until al dente. Drain.
- Warm the olive oil in a frying pan and slowly cook the garlic, onion, chilli flakes and capers. Pop in the fresh and tinned cherry tomatoes.
- Allow everything to cook low and slow for about 15 minutes. This will allow all the flavours to melt together.
- Pop in the black olives and anchovies ( if using ), then the fresh flat-leaf parsley and the tuna. Add in the oil too.
- Put the pasta into the sauce and toss it together well.
- Sprinkle in the handfuls of washed and chopped spinach. Stir through.
- Grate over some fresh parmesan and season with black pepper.
- Enjoy slurping every bite