Spaghetti Tuna Puttanesca

My fabulous food friend Michael shared a very similar dish to this on Facebook one day. I instantly fell in love. Not only with the food, but with the dish! I'm convinced  he bought the last set of Lidia Bastianich's dishes.  Yes...yes ..I may be  slightly bitter that I don't have that set, it's gorgeous!  I took the base of his dish and added some parsley and capers. He added fresh basil (which I wish I had on hand), and did it without the capers. He added some gorgeous cherry tomatoes from his garden which I also didn't have. I also like a bit of heat so I added in some red pepper flakes. Try it out, it's a great dish! Feel free to double it, this was just enough for half a box of spaghetti.


1/2 box Spaghetti
1 can Tuna in oil, drained
Handful of Capers, rinsed, drained
Handful of Fresh Parsley or Basil, roughly chopped
One 14 ounce Can of diced tomatoes, drained
2-3 cloves garlic, sliced
Red Pepper Flakes (as much or as little as you dare)


Cook the spaghetti as directed. I like mine al dente. Add some olive oil generously to the spaghetti and toss well.

Heat up some olive oil and saute the garlic and red pepper flakes. Cook until the garlic is nice and fragrant and light golden. Add in the drained tomatoes, a little salt. Bring to a boil, let simmer a good 10-15 minutes until it thickens.

Drain the tuna and add to the spaghetti. Gently tossing to keep the chunks of tuna nice and thick. Add in the capers and tomatoes. Toss, sprinkle some fresh basil or parsley over top and enjoy!

Since I used canned tomatoes it was much more "saucier" with the juices then it would if using fresh tomatoes. If using fresh tomatoes, reserve some of the macaroni water to add in at the end to help loosen it up.

Thanks, Michael!



Copyright © 2013 Salvo-lutions by, Dana Salvo