Spaghetti Puttanesca with Blistered Caper Topping
with tuna, olives, parsley & Sicilian-style herbs
Puttanesca is an Italian sauce made with tomatoes, garlic, olives and capers - it's flavours are bold and briny, and it's a great choice for a quick, delicious meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 can
Tuna packed in water
(Contains: Vis)
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Romano pepper
100 g
Passata
1 piece
Tomato
½ piece
Onion
15 g
Capers
15 g
Green olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ tablespoon
Olive oil
¼ teaspoon
Sugar
1 tablespoon
Sunflower oil
½ teaspoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.*
- Slice the Romano pepper into thin strips.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the Romano pepper and onion for 2 - 3 minutes.
- In the meantime, roughly chop the olives and dice the tomato.
- Add the sugar to the pan and deglaze with the white wine vinegar.
- Add the olives, red chili pepper, Sicilian-style herb mix and garlic and fry for 1 minute.
- Add the diced tomato and passata to the pan and bring to a boil. Lower the heat and simmer, covered, for 6 - 8 minutes.
- In the meantime, heat the sunflower oil in a frying pan over medium-high heat. Pat the capers dry with kitchen paper and fry them for 2 - 3 minutes, or until crunchy.
- Remove them from the pan and set aside on kitchen paper to absorb the excess oil.
- Chop the parsley.
- Drain the tuna and add it to the sauce, along with half of the parsley. Season to taste with salt and pepper.
- Add the spaghetti to the sauce and toss to coat. Add a splash of pasta water as necessary if the sauce seems too dry.
- Serve the spaghetti on deep plates and top with the capers. Garnish with the rest of the parsley. Drizzle with extra virgin olive oil as preferred.
