Main Course
Tuna & Spinach Puttanesca
An anchovy- and olive-laden pasta puttanesca lacks for nothing. It’s garlicky and deeply savory,
and you can make it in well under 30 minutes. But adding a can of tuna gives it body and heft.
Which means that, if you don’t have — or don’t like — anchovies, you can leave them out without
making the sauce even a little less compelling.
Ingredients
- 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
Method
- 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
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