Putanesca pasta

Tuna spaghetti puttanesca

This classic and tangy quick-to-make pasta dish from southern Italy includes black olives and capers.

By , 11 January 2016
Tuna spaghetti puttanesca
  • Ready in: 20 mins
  • Serves: 1
  • Price: £2.49 per serving
Nutritional Info
Each 500g serving contains
  • Cals 530
  • Fat 14.0
  • Sat Fat 2.0
  • Sugar 10.5
  • Salt 0.50
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
  • 5g spaghetti
  • 1tbsp olive oil
  • 1 spring onion
  • trimmed and sliced 1 small clove garlic, crushed
  • 1/2tsp chilli flakes (optional)
  • 227g can Napolina Chopped Tomatoes
  • 1tsp capers, drained (optional)
  • 4 pitted black olives, sliced
  • 80g can Princes Tuna Chunks in Spring Water, drained
  • Fresh parsley, chopped, to serve (optional)
  • Cook the spaghetti in a large pan of boiling water for 10-12 mins, then drain.

  • Meanwhile, heat the olive oil in a large saucepan and cook the spring onion for 2 mins. Add the crushed garlic and chilli flakes, if using, and cook for a further 2 mins.

  • Add the canned tomatoes, capers, if using, olives and tuna chunks. Simmer gently for a further 5 mins. Add the drained pasta to the sauce. Toss together to mix well.

  • Serve topped with the chopped fresh parsley, if using, and a sprinkling of black pepper.