Easy and using store cupboard ingredients, this tuna spaghetti puttanesca style makes a super delicious mid-week meal.
In this dish, I have essentially taken my favourite pizza topping and used it to make a quick pasta sauce that’s full of flavour, super easy to rustle up and absolutely delicious. OK so you may think I am a bit strange to be a tuna loving pizza eater but trust me don’t knock it until you try it. There is just something about the salty, briny taste of the tuna, the vinegary zing of the capers that just seems to go so well with the naturally sweet tomato sauce.
Anyway back to this great mid-week meal. A Putenesca sauce comes from Naples and comprises of tomatoes, olive oil, olives, capers, and garlic. And apparently according to another fellow food blogger, @vegcentrickitchen (check her out for more recipe inspiration), Puttanesca translates to ‘in the style of prostitutes’ because it was historically made by Neapolitan prostitutes to attract customers to their door! Well, who knew right. However, I can definitely promise that no prostitutes were involved in the creation of this dish!
For this recipe, I have basically built on from my basic rich tomato sauce with the addition of capers, olives and tuna. This sauce pairs so well with any cooked pasta but I particularly like it with spaghetti. For an added veggie fix why not try mixing some spiralised courgettes into the pasta.
What you will need to make a tuna spaghetti puttanesca style :
Basic Tomato sauce:
- Tinned tomatoes
- When heated they release more antioxidants.
- They are a brilliant source of the antioxidant lycopene, which has been linked to many health benefits
- Also a great source of vitamin C and K
- Bring an essential flavour and gentle sweetness
- Frozen chopped onions work brilliantly in this sauce as well
- You can’t have a tomato sauce without this core flavour
- Again I sometimes use frozen in this recipe
- Balsamic vinegar
- Made from unfermented grape juice
- Adds sweetness to offset the tartness of the tomatoes
Additions to the basic sauce:
- Tinned Tuna
- Inexpensive and protein packed
- I prefer to buy tuna in springwater
- These are unripened, green flower buds of the caper bush
- Usually pickled which gives them a zingy flavour that goes so well with fish
- Black Olives
- Preserved in salt or brine these small fruits add another mild salty dimension to the sauce
- I like to buy them already sliced for this sauce
- We opt for gluten free in this house, but use whatever you prefer
- If aren’t gluten free then try to use whoelwhaet or wholegrain as the fiber content is so much higher and will take longer to realease the glucose
- We have switched to brown rice spaghetti which is gluten-free but still provides plenty of fiber
- Spiralised these add extra veg into the dish and taste great
- Great source of poattsium and vitamin C
- You can add thme raw or lightly warmed through
Another almost carb count free sauce! Whilst there is a little added sugar in balsamic vinegar, we have found that as the quantity is so small per serving we have not needed to count for this. However, that is totally a personal choice.
This tuna spaghetti puttanesca style recipe suggests mixing your pasta and a little of the water into your prepared sauce, however that can then become complicated for carb counting. Therefore just skip this step and weigh out your cooked pasta separately. Then add the spiralised courgettes (if you are using them), mix it all up a little and add the sauce on top.