I always try to cook a good pasta dish a week, preferably on Wednesday lunchtime. I particularly like this meal shared with my children and which is a break in the week.
It sometimes happens that I manage my shopping badly, and when it’s time to prepare the meal, I find myself lacking fresh ingredients. I know then that I can always prepare spaghetti with puttanesca because if my fridge is empty, my cupboards are rather well filled and there are cans of tuna, tomato sauce and capers. The traditional recipe is made with anchovies and I recommend it too.
This sauce is very quick to make.
At home, we love its spicy taste. This is definitely one of our favorite pasta dishes, which we absolutely never get tired of.
2 cloves garlic
1 or 2 small red peppers
1 tbsp capers
50g black olives
2 cans of natural tuna (300 g)
1 bottle of passata (750ml)
1/2 bunch of flat-leaf parsley
Pour a little oil into a frying pan and brown the finely chopped garlic and chilli.
Add capers and coarsely chopped olives.
Add the drained tuna and coarsely chop it.
Leave to brown slightly then add the passata and some of the finely chopped parsley.
Let simmer for 10/15 minutes over low heat.
Cook the spaghetti as indicated on the package.
Catch the pasta with tongs and add it directly to the sauce. To mix together.
Add a little pasta cooking water if necessary to thin it all out.
Serve immediately, with the remaining parsley.
To finish: if you have anchovies in oil, remove part of the tuna and then add 4 or 5 anchovy fillets. They melt in the sauce and bring a delicious taste.
Instead of passata, a tomato sauce usually sold in a glass bottle, you can use crushed tomatoes.
Dose the chilli according to your taste, but it still needs to sting a little.