Tuna Farfalle Alla Puttanesca
Transport your taste buds to the vibrant coasts of Southern Italy with this irresistible Tuna Farfalle Alla Puttanesca. Combining pantry staples with bold Mediterranean flavors, this quick and easy pasta recipe features tender farfalle tossed in a savory, robust sauce made with canned tuna, briny capers, tangy kalamata olives, and rich anchovy fillets. A touch of red chili flakes adds just the right amount of heat, while fresh parsley and bright lemon zest provide a fresh finish. Ready in just 30 minutes, this dish is perfect for weeknight dinners or an elevated yet effortless meal for guests. Serve it steaming hot with a drizzle of olive oil and prepare to savor every bite of this Italian classic. Ideal keywords: tuna pasta, farfalle recipes, puttanesca sauce, easy Mediterranean pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 400 g farfalle pasta
- 3 tbsp olive oil
- 3 whole garlic cloves
- 5 pieces anchovy fillets
- 0.5 tsp red chili flakes
- 400 g canned diced tomatoes
- 100 g pitted kalamata olives
- 2 tbsp capers
- 200 g canned tuna in olive oil
- 2 tbsp fresh parsley
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the anchovy fillets to the skillet and stir, breaking them down with a wooden spoon until they dissolve into the oil.
Sprinkle in the red chili flakes and stir for 30 seconds to release their flavor.
Pour the canned diced tomatoes into the skillet and stir to combine. Simmer for 5-7 minutes to allow the sauce to thicken slightly.
Stir in the kalamata olives and capers, letting them heat through for about 2 minutes.
Add the canned tuna (drained) to the skillet, breaking it into chunks. Gently fold it into the sauce to avoid over-shredding.
Season the sauce with salt and black pepper to taste, keeping in mind that the anchovies, olives, and capers are already salty.
Mix the cooked farfalle into the skillet with the sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
Remove the skillet from the heat and finish the dish with fresh parsley, lemon zest, and an additional drizzle of olive oil if desired.
Serve warm and enjoy your Tuna Farfalle Alla Puttanesca!
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 10692 mg | 465% | |
| Total Carbohydrate | 326.3 g | 119% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 26.2 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 628 mg | 48% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
