Weight Watchers Tuna Puttanesca
Transform your weeknight dinners with this vibrant and satisfying Weight Watchers Tuna Puttanesca recipe, a light yet flavor-packed spin on the classic Italian dish. Featuring whole-grain spaghetti for a wholesome base, this quick and easy meal combines savory garlic, briny anchovies, tangy Kalamata olives, and capers with juicy cherry tomatoes for a bold and zesty sauce. Protein-rich canned tuna adds heartiness while fresh parsley, basil, and a touch of lemon zest deliver a refreshing, aromatic finish. Ready in just 30 minutes, this healthy pasta dish is perfect for those watching their points yet craving robust Mediterranean flavors. Serve it with a crisp salad for a complete, guilt-free dinner that the whole family will love.
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Recipe Information
Ingredients
- 8 ounces Whole-grain spaghetti
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 4 fillets Anchovy fillets, minced
- 0.25 teaspoons Crushed red pepper flakes
- 2 cups Cherry tomatoes, halved
- 0.5 cups Kalamata olives, sliced
- 2 tablespoons Capers, rinsed and drained
- 2 5-ounce cans Canned tuna in water, drained
- 0.25 cups Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
Cook the whole-grain spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic, anchovy fillets, and crushed red pepper flakes to the skillet. Sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant and the anchovies dissolve.
Stir in the halved cherry tomatoes and cook for about 5 minutes, until they soften and release their juices.
Add the sliced Kalamata olives and rinsed capers into the skillet. Cook for an additional 3 minutes, stirring occasionally.
Reduce the heat to low and gently mix in the drained tuna, breaking it into chunks with a spoon. Heat through for 1-2 minutes.
Drain the cooked spaghetti and add it to the skillet. Toss to combine, adding a splash of the reserved pasta water if the sauce seems too thick.
Stir in the fresh parsley, basil, salt, black pepper, and lemon zest. Toss until everything is well combined and heated through.
Divide the pasta evenly among four serving plates or bowls, and garnish with additional parsley or basil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 10.8 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 13.7 mcg | 68% | |
| Calcium | 435 mg | 33% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2748 mg | 58% | |
*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.
