Pasta alla Puttanesca is arguably one of the most classic pasta dishes, both in Italy and around the world and one of my absolute favorites to cook and eat. It’s pungent and rich in traditional Mediterranean flavors like olives, capers, tomatoes and oregano, so much so that is impossible not to love it!
1dried chili pepperminced (or more, according to your taste)
3anchovy fillets in oil
1/8cupwhite wine
8ozcherry tomatoescut in half
1tbspbrined capers
1/4cupblack olives
5ozcanned tuna in oildrained
1/4tsporegano
Instructions
Bring a large pot of water to a boil. When it starts boiling, add salt and cook pasta according with package directions.
Meanwhile, prepare the sauce. In a large frying pan add olive oil, chili pepper and anchovy fillets. Turn on the heat on medium-low and stir for a few seconds until the anchovies are completely dissolved.
Turn the heat on medium, add the onions and cook for 5 minutes so that they start to turn translucent.
Deglaze the bottom of the pan with white wine and wait for it to be absorbed.
Add cherry tomatoes, capers, olives and canned tuna. Cook on medium-low for 8 to 10 minutes. If the sauce becomes too dry, you can add half a ladleful of pasta water.
When pasta is al dente, drain it and transfer it to the pan with the sauce along with oregano.
Toss everything together for 60 seconds, then turn off the heat and serve.