Spaghetti alla Puttanesca


I just adore this pasta, some people think warm tuna is a bit weird, but I love it. If you haven’t tried this pasta before it is definitely a must. It is a perfect Sunday dinner as not much hassle goes into making the dish, and you usually have all the ingredients in your pantry. This recipe is inspired by my food hero Jamie Oliver.


2 tins of tuna
2 red chilies, chopped
10 Kalamata olives, stoned and roughly chopped
4 garlic cloves, crushed
4 anchovies, in their oil
1 tin of Italian whole tomatoes
1 cup of passta, 250ml
1 sachet of tomato paste
1 tsp sugar
A pinch of cinnamon
Salt & pepper
Olive oil
A bunch of Italian parsley
1 packet of spaghetti


1 plastic chopping board
1 large non-stick pan
1 pot to cook the pasta
1 mug

Serves: 4 people, with a bit left over
Preparation: 5 minutes
Cooking time: 25 minutes

Boil the kettle.

On a plastic chopping board, stone the olives and roughly chop them, be very careful not to get any stones mixed in with the chopped olives. Chop the chilies, garlic, anchovies and the stems of the Italian parsley. Place the spaghetti into the pot, with some salt and cook until el dente.

In the large pan, pour a glug of olive oil and add the chopped ingredients. Fry for about 3 minutes, stirring continuously. Drain the tuna and add it to the pan with some of the oil from the anchovies. Cook until the tuna changes colour. Add the tomato paste and fry for 2 minutes. Then add the tinned tomatoes and the passta, turn down the heat and add the sugar, salt, pepper and a pinch of cinnamon, stir until the tomatoes breakdown.

The pasta should be ready, pour the pasta water into a mug before draining , then pour the pasta back into the pot with some of the pasta water. This is an extremely important step as it prevents the pasta from sticking together.

Taste the sauce to check if the flavours are right, add salt and pepper if it is called for. Then add the sauce to the cooked pasta,  stir until the sauce is evenly distributed. If it seems likes it’s a bit sticky add more of the pasta water.

Garnish with Italian parsley and enjoy it with a large glass of red wine.

Ps: You can add a few capers to the mix, sometimes they are too salty and ruin the dish, but if you love them go for it. Add them while you are frying the chopped ingredients.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s