Pasta With Tuna Puttanesca
This pasta dish proves that sauce doesn’t need to cook for hours to be flavorful. Prepare the sauce while the water for the pasta boils.
- 12 ounces gluten-free spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped or put through a garlic press
- ¼ teaspoon red pepper flakes (increase to ½ teaspoon for a spicy pasta)
- 2 6-ounce cans high-quality tuna in oil
- 1 28-ounce can crushed tomatoes
- 1/3 cup kalamata olives, pitted and sliced in half
- 3 tablespoons capers, drained
- 2 teaspoons dried oregano
- Freshly ground black pepper
Place a large pot of water over high heat and bring to a boil. Generously salt the water and add the pasta. Stir. Cook until tender. Reserve about a cup of the pasta cooking water before draining.
While the water comes to boil, start the sauce. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook until golden brown, about 1 minute. Add the tuna, breaking it up with a wooden spoon. Add the tomatoes, olives, capers and oregano. Stir to combine. Allow sauce to bubble gently.
Toss the pasta with the sauce. If the sauce is thick, add a generous splash or two of pasta cooking liquid. Season with salt and pepper to taste. Serve.
Nutrition Analysis: 660 calories, 23 g fat, 15 mg chol, 1020 mg sodium, 83 g carbs, 4 g fiber, 9 g sugar, 34 g protein
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
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