📝 About This Recipe
Born in the heart of Naples, this 'whore's style' pasta is a masterclass in balancing bold, briny, and piquante flavors using simple pantry staples. By introducing high-quality canned tuna to the traditional mix of capers, olives, and anchovies, we transform a humble classic into a protein-rich, luxurious meal. It is a symphony of Mediterranean aromatics that comes together in the time it takes to boil water, making it the ultimate weeknight indulgence.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti or Linguine (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sauce Base
- 1/4 cup Extra Virgin Olive Oil (divided use)
- 4 pieces Garlic Cloves (thinly sliced)
- 4-6 pieces Anchovy Fillets (packed in oil, finely chopped)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Briny Elements
- 2 cans Canned Tuna in Olive Oil (5-6 oz each, drained slightly but keep some oil)
- 1/2 cup Kalamata Olives (pitted and roughly chopped)
- 2 tablespoons Capers (rinsed and drained)
- 28 ounces Whole Peeled Tomatoes (crushed by hand into a bowl)
- 1 tablespoon Tomato Paste (for depth of flavor)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 Lemon (zested and juiced)
- 1/3 cup Panko Breadcrumbs (toasted for crunch)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water (it should taste like the sea) to a rolling boil.
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2
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and a pinch of salt. Toast, stirring constantly, until golden brown and fragrant (about 3 minutes). Set aside for garnish.
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3
In a large, deep skillet or Dutch oven, heat the remaining olive oil over medium-low heat.
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4
Add the sliced garlic and red pepper flakes. Sauté gently for 2 minutes until the garlic is golden around the edges but not burnt.
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5
Add the chopped anchovies to the oil. Use a wooden spoon to mash them until they completely dissolve into a savory paste.
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6
Stir in the tomato paste and cook for 1-2 minutes until it turns a deep rust color, intensifying the umami profile.
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7
Pour in the hand-crushed tomatoes with their juices. Increase heat to medium and bring to a gentle simmer for 10-12 minutes, allowing the sauce to thicken.
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8
While the sauce simmers, drop your pasta into the boiling water. Cook for 2 minutes less than the package instructions for a perfect 'al dente' finish.
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9
Stir the olives and capers into the tomato sauce. Simmer for another 2-3 minutes to let their saltiness permeate the base.
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10
Gently fold in the canned tuna. Break it into large chunks rather than shredding it completely; you want meaty bites of fish throughout the dish.
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11
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for emulsifying the sauce.
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12
Transfer the pasta directly into the sauce skillet. Add a splash of the reserved pasta water and toss vigorously over medium heat for 1-2 minutes.
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13
Remove from heat. Stir in the fresh parsley, lemon zest, and a squeeze of lemon juice to brighten the heavy flavors.
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14
Taste and adjust seasoning. Note: You likely won't need extra salt because of the anchovies, olives, and capers.
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15
Plate the pasta and finish with a generous sprinkle of the toasted breadcrumbs and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Always use tuna packed in olive oil rather than water for a richer, silkier mouthfeel. Don't skip the anchovies; they melt away and provide a deep savory 'funk' that defines a true Puttanesca. Be careful with added salt; the olives, capers, and anchovies are naturally very salty, so season at the very end. If the sauce looks too dry when adding the pasta, add the reserved pasta water 1/4 cup at a time until it coats the noodles perfectly. For an extra kick, add a tablespoon of chopped Calabrian chilies instead of red pepper flakes.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a dry Rosé to cut through the oiliness of the fish. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Accompany with warm, crusty ciabatta bread to mop up the extra sauce. A side of roasted broccolini with lemon and garlic complements the Mediterranean profile perfectly.