Pasta and tuna lovers, unite! If you’re anything like us, you’ll agree there are few things better in the world of gastronomy than a good seafood-pasta combo. And boy, do we have a treat for you this week! Our new Tuna Puttanesca recipe combines delicious tuna with a perfectly seasoned sauce for a hearty, flavorful dinner.
The best part? It’s really easy to make – and it’s healthy! Tuna is one of the best sources of protein (22 grams per 3-ounce serving!) and it’s packed with vital nutrients such as omega-3 fatty acids, vitamins and antioxidants. It also has less saturated fat and lower cholesterol than other protein options. The American Heart Association recommends you eat seafood at least two times a week, and tuna is a tasty, very satisfying way to hit that mark.
Even better – you likely have most if not all of the ingredients in your pantry! So next time you’re trying to figure out what to make for dinner, give this Tuna Puttanesca a try for a meal the whole family will love. Ready in less than 30 minutes – and requiring minimal cleanup – this recipe will definitely make its way onto your favorites list.
Trust us, seafoodies, when we say this colorful, attention-grabbing dish will be devoured in minutes. Now, let’s get cooking!
Suggested cooking tools: pot, sauté pan, colander
- 1 lb. whole-wheat linguine or spaghetti
- 1 Tbsp. olive oil, divided
- 4 garlic cloves, minced
- 1-2 tsp. crushed red pepper
- ¼ cup chopped Kalamata olives
- ¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)
- ¼ cup capers, drained
- 1 tsp. dried basil
- 1 (28-oz.) can or box of crushed tomatoes
- 2 (6-8 oz.) cans of tuna, drained and flaked
- Salt and pepper, to taste
- Parmesan cheese, optional (to garnish)
- Cook pasta according to package instructions.
- While pasta is cooking, heat 2 tsp. of olive oil in sauté pan over medium heat. Add garlic and crushed red pepper to pan and cook for 2 minutes. Then add olives, capers and basil to pan and cook for another 2-3 minutes. Add crushed tomatoes and tuna to pan and cook until sauce is warm, about 3-5 more minutes.
- Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
- Add reserved pasta cooking water to sauce in pan; mix well. Add sauce to pasta pot and stir until pasta is coated with the sauce. Distribute pasta evenly among four bowls; evenly drizzle remaining 1 tsp. olive oil on top of each bowl of pasta. Add salt and pepper, to taste. Garnish with Parmesan, if desired.
Makes 4 Servings.