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Mild Tuna Puttanesca Spaghetti

Name: Mild Tuna Puttanesca Spaghetti
Total time: 35 min
Ingredients: 300 g dry spaghetti; 300 g tuna in water, drained; 600 g crushed tomatoes; 80 g pitted black olives, sliced; 25 ml olive oil; 40 g capers, drained; 15 g garlic, minced; 4 g dried oregano; 20 g fresh parsley, chopped

35 min 477 kcal per serving Easy

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Ingredients

4 Servings

Dry spaghetti300 g
Tuna in water, drained300 g
Crushed tomatoes600 g
Pitted black olives, sliced80 g
Olive oil25 ml
Capers, drained40 g
Garlic, minced15 g
Dried oregano4 g
Fresh parsley, chopped20 g

Instructions

1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.
2
Before draining the spaghetti, reserve approximately 150 ml of the pasta cooking water. Drain the pasta and set it aside.
3
While the spaghetti cooks, heat the olive oil in a large skillet over medium-low heat.
4
Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.
5
Add the crushed tomatoes and dried oregano. Stir well, bring to a gentle simmer, and cook for 8–10 minutes, stirring occasionally.
6
Add the sliced black olives and drained capers. Continue simmering for 3 minutes.
7
Flake the drained tuna into large pieces and gently fold it into the sauce. Cook for 2–3 minutes, just until heated through, taking care not to break up the tuna too much.
8
Add the drained spaghetti to the skillet and toss gently until evenly coated. Add a little reserved pasta water as needed to loosen the sauce.

Mild Tuna Puttanesca Spaghetti

Ingredients

Instructions

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