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Add a photoOne of my favorite pasta sauce's is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don't know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!
Ingredientes
- 1 can chopped plum tomotoes (16 oz)
- 4 cloves of garlic, sliced
- 4 anchovy filets, chopped
- 1 can of tuna (5 oz in oil)
- 2 tbsp. extra virgin olive oil
- 1/2 cup cured black olives, sliced
- 2 tbsp capers, soaked and drained
- 2 tbsp fresh Italian parsley, chopped
- 1/2 tsp. red chili flakes (of course i add a little more to my plate!)
- pinch of dry oregano
- salt to taste
- 1 lb pene rigati or your favorite pasta
- 1/2 cup of pasta water
Direcciones
- Using a large pot, cook the pasta according to the pasta instructions until it is al dente.
- While the pasta water is boiling.......begin the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy for a minute. Stir occasionally. Add the tomatoes, tuna (with oil), capers, olives, oregano, chili flakes and lower the heat to low.
- Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
- Add the pasta to the sauce pan and stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.
- Tip: Serve with a fresh salad of romaine lettuce, drizzle olive oil, add some black olives and shavings of Parmigiano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 55 | 14% |
| Total Fat 6.32g | 8% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 736mg | 31% |
| Potassium 297mg | 8% |
| Total Carbs 57.86g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.6g | 2% |
| Protein 23.25g | 37% |
