The Pasta Queen’s Tuna Puttanesca
Nadia Caterina Munno, aka “The Pasta Queen” has partnered with Genova to bring together this spectacular recipe.
Puttanesca is a favorite pasta dish, known for its bold, savory flavor. While anchovies typically add the umami flavor, swapping in high-quality Genova tuna packed in olive oil creates a sauce that’s truly out of this world.
Original recipe courtesy of The Royal Court of Pasta
30
4
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, diced
- ¼ cup chopped fresh parsley leaves, divided
- Salt
- 2 (5-ounce) cans Genova Premium Yellowfin Tuna in Olive Oil
- ¾ cup small pitted olives, like Gaeta and Kalamata
- 2 tablespoons drained capers
- 2 garlic cloves, minced (or 3-4 for if you love garlic!)
- 1 teaspoon Calabrian chili pepper paste
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 1 (24 ounce) jar tomato passata (tomato puree or strained tomatoes)
- 1 pound spaghettoni (thick spaghetti)
Directions
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Bring a large pot of water to a rolling boil over high heat.
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Meanwhile, in a large, deep skillet, heat the olive oil over medium-low heat. Add the onion and half of the parsley. Season with salt and reduce heat to low. Cook until the onion is softened, about 8 to 10 minutes.
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Add the tuna (along with the oil in each can), olives, capers, garlic and calabrian chili pepper paste, flaking the tuna with a wooden spoon to break it up. Add the wine and increase the heat to medium-high. Once it reaches a simmer, cook until the alcohol aroma evaporates, about 2 minutes.
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Add the tomato paste and tomato passata and simmer vigorously until the tomato loses its raw flavor, about 10 minutes.
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While the sauce simmers, cook the pasta. When the water has reached a rolling boil, salt it so it tastes like a seasoned soup, then add the pasta. Cook until very al dente, which is half of the time listed on the package directions.
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Reserving some of the pasta water, drain the pasta and transfer it to the skillet with the tomato sauce along with a ladle (about ½ cup) of pasta water. Cook over medium-low heat, stirring with the passion of an Italian and adding more pasta water as needed until the pasta is fully cooked. Taste after 3 minutes and remove from the heat if the pasta is perfectly al dente. If not, cook for a few more minutes, or until the perfect texture is achieved.
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Taste, adding more salt if needed. Add the remaining parsley and serve.
