Quick Puttanesca Sauce with Tuna

  • ¼ cup extra-virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • ½ cup dry red wine, optional
  • 28 oz canned Italian plum tomatoes
  • 4 anchovy fillets, chopped
  • 3 TB capers, chopped
  • 2/3 cup pitted kalamata olives
  • 2 TB tomato paste
  • Pinch crushed red pepper flakes
  • Freshly ground black pepper
  • 6 oz tin tuna, drained if water packed
  • 2 TB fresh flat leafed parsley, chopped

Heat the olive oil in a medium sized skillet over medium heat. Add the onions and cook, stirring, until soft, about 5-6 minutes. Add the garlic and cook 1 minute. Add wine, if using, and continue to heat and stir until the wine is reduced to a thick syrup. Add the canned tomatoes and their juice, anchovies, capers, olives, tomato paste, crushed red pepper flakes, and black pepper. Reduce heat to a simmer and cook about 5 minutes, stirring occasionally, breaking tomatoes apart with a spoon as you stir. Add tuna and parsley; simmer an additional 2-3 minutes. Toss with hot pasta and serve immediately.

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