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Tuna Puttanesca Spaghetti (Fast Pantry Version)
Recipe

Tuna Puttanesca Spaghetti (Fast Pantry Version)

Quick & Easy

Spaghetti tossed with a quick passata-olive sauce and canned tuna—ready while the pasta boils.

Why smarter

18 minutes is realistic: pasta water boils with lid while you prep; sauce simmers during pasta cook time; tuna only needs warming; final toss and plating take about 1 minute.

Chef tip

Reserve a small cup of pasta water—its starch helps the passata coat the spaghetti quickly without extra oil. Shortcut: Use canned tuna and ready-made tomato passata.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 200 g spaghetti 200.000 g spaghetti
2 250 g tomato passata 250.000 g tomato passata
3 120 g canned tuna in olive oil 120.000 g canned tuna in olive oil
4 60 g pitted black olives 60.000 g pitted black olives

Method

  1. Bring a pot of well-salted water to a boil. Cook spaghetti until al dente.
  2. While the pasta cooks, roughly chop olives. In a pan, simmer passata with olives for 6–7 minutes; season with salt and pepper.
  3. Drain tuna, break into chunks, and fold into the sauce just to warm through.
  4. Add drained spaghetti to the pan. Toss 30–60 seconds, loosening with a splash of pasta water if needed. Serve.