tuna puttanesca recipe

Tuna Puttanesca Recipe

Now, even if this is a quick meal I want to make sure we have some sort of protein in it. This is where the Starkist tuna comes in. You can add just a little to your dish and it wont add a ton of flavor or change the texture. It’s a great way to sneak in some protein and tuna in your kids meals!  I used the Lemon Pepper tuna for this recipe, it has a super light flavor and only adds to the rest of the sauce over all.

This meal was a crowd pleaser and was done in no time!

Ingredients

  • Kosher salt
  • 1 package of rigatoni or pasta of your choice
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons capers, drained
  • 2 cans of whole tomotoes in juice (14.5 oz each)
  • 4 basil leaves
  • 1 package of Starkist Lemon Pepper Tuna Creations
  • Freshly ground pepper

Directions

  1. In a large pot add your kosher salt and bring the water to a boil. Cook your pasta according to package directions.
  2. In a large skillet add your olive oil and heat on medium heat until warm. Add in your garlic and red pepper flakes. Cook for about 2 minutes but move constantly so they don’t burn. Add in your capers and cook for an additional 2 minutes.
  3. In a medium bowl empty your 2 cans of tomatoes. Carefully scoop a few into the skillet and smash them into the oil and seasoning. This can be harder than you think, I found using a potato masher was the easiest way to do it so you don’t have any oil splatter.  Continue until all that is left in your bowl is tomato juice. Cook your tomatoes down for about 5 minutes.
  4. In your bowl tear your basil leaves. Pour both your juice and basil into the skillet and give it a good stir. Reduce your heat and cook on low for about 10 minutes.
  5. When your pasta is done drain and set aside. Tear into your tuna pack and add it to your now thickened pasta sauce.

Tuna Puttanesca Recipe

Tuna Puttanesca Recipe

Ingredients

  • 1 package of rigatoni or pasta of your choice
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons capers, drained
  • 2 cans of whole tomotoes in juice (14.5 oz each)
  • 4 basil leaves
  • 1 package of Starkist Lemon Pepper Tuna Creations
  • Freshly ground pepper

Instructions

  1. In a large pot add your kosher salt and bring the water to a boil. Cook your pasta according to package directions.
  2. In a large skillet add your olive oil and heat on medium heat until warm. Add in your garlic and red pepper flakes. Cook for about 2 minutes but move constantly so they don't burn. Add in your capers and cook for an additional 2 minutes.
  3. In a medium bowl empty your 2 cans of tomatoes. Carefully scoop a few into the skillet and smash them into the oil and seasoning. This can be harder than you think, I found using a potato masher was the easiest way to do it so you don't have any oil splatter. Continue until all that is left in your bowl is tomato juice. Cook your tomatoes down for about 5 minutes.
  4. In your bowl tear your basil leaves. Pour both your juice and basil into the skillet and give it a good stir. Reduce your heat and cook on low for about 10 minutes.
  5. When your pasta is done drain and set aside. Tear into your tuna pack and add it to your now thickened pasta sauce.
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This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Meatless May

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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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