Spaghetti Puttanesca

pasta puttanescaAnother really fast meal.  Spaghetti Puttanesca means “spaghetti of the ladies of the night.”  No one is sure whether it’s because it’s hot and spicy or because it was quick and easy to make between customers.

In a large pot bring a large quantity of water with 1 tsp salt and 1 tsp canola oil to boil.  Heat up a large saute pan or skillet over medium high heat.

Collect:

  • 1 2-oz can flat anchovies
  • ½ medium onion
  • 2 garlic cloves
  • 1 15-oz can diced tomatoes
  • 1 tsp hot pepper flakes
  • 1 dozen pitted black olives (I like Calamata)
  • 2 tsp capers
  • 1 7-oz can tuna
  • Handful of parsley
  • 8 oz dried spaghetti

Open can of anchovies and put the entire contents into the skillet (fish and oil).  Using a wooden spoon, mash anchovies well.  Peel and chop onion and garlic.  Add them to the anchovies and stir well.  Around now, the pasta water should be at a boil, add spaghetti, set timer to 10 minutes.  Stir contents of both pans occasionally.

Drain and slice half the olives and chop capers.  Open can of tomatoes and add contents to the anchovy-onion mix along with the pepper flakes, olives (both sliced and whole) and capers.  Stir occasionally. 

Wash and chop the parsley, set aside.  Prepare a side salad.  When the spaghetti timer goes off, turn off the heat under the pasta pot, open the can of tuna and add it to the skillet with the sauce, using the spoon, break up the tuna into large chunks (do not break the tuna down completely). 

Check spaghetti, it should be al dente.  Drain spaghetti and add to the sauce.  Mix well, serve, topped with chopped parsley .  Makes four servings.

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