Pasta alla puttanesca is a typical Neapolitan first course. It’s also known as “aulive e chiappariell” in Naples, which means olives with capers. For a genuinely appealing finish, only a few simple ingredients are required.
A traditional Italian first course that is both simple and delicious, and can be prepared in a flash for a supper with friends.
What are the components of Pasta alla Puttanesca with Tuna?
The basic ingredients in the authentic pasta alla puttanesca recipe are minimal, and they must all be of high quality.
Tomato puree, garlic, capers, spicy red peppers, salt, extra virgin olive oil, and Gaeta black olives are used to make the puttanesca sauce. If you can’t find the olives, gourmet leuth suggests substituting them with Kalamata olives.
This sauce has personality thanks to the strong flavors of peppers, olives, and capers, which must be present in a Neapolitan puttanesca.
It takes about 10 to 15 minutes to produce this recipe, but it’s crucial to follow all of the stages.
Anchovies are used in a Lazio variant of this dish, but they should not be used in the original Neapolitan recipe.
Today, I’m recommending the Neapolitan version, as well as the Roman version with anchovies and the solo-dolce version with tuna preserved in oil. You’ll lick your fingers one by one, a genuine delight.
Pasta alla Puttanesca with Tuna
- 14 oz bucatini pasta
- 14 oz tomato puree
- 2 tbsp Gaeta Olives
- 6.7 oz Tuna in oil
- 1 tbsp capers
- 6 anchovy fillets in oil
- 2 cloves of garlic
- 1 spicy red pepper
- 3 tbsp extra virgin olive oil
- Pour 3 tbsp of oil into a large pan, add the anchovies and minced garlic cloves.
- add the fresh red chilli pepper cut into small pieces and sauté everything until the anchovies have melted.
- Add the olives and the capers, mix well and add the tomato purée, salt just enough, be careful not to add too much salt, because the anchovies and capers are already salty.
- Cook for 5-8 minutes and add the drained tuna and continue cooking for another 5 minutes.
- Meanwhile, cook the pasta bucatini in plenty of salted boiling water for the time indicated on the package.
- Drain the pasta al dente.
- Pour it into the pan with the sauce and stir over a high flame.
- Serve and enjoy your meal!
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