🍝 Pasta Puttanesca with Tuna

Name: Pasta Puttanesca with Tuna
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 1 red chili pepper; 2 tbsp olive oil; 500 g crushed tomatoes (from the can); 2 tbsp capers; 80 g black olives (e.g. Kalamata); 300 g tuna can (in its own juice); 1 pinch sugar; salt; pepper (from the mill); 400 g rigatoni; 1 handful fresh basil

622 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
1 red chili pepper
2 tbsp olive oil
500 g crushed tomatoes (from the can)
2 tbsp capers
80 g black olives (e.g. Kalamata)
300 g tuna can (in its own juice)
1 pinch sugar
salt
pepper (from the mill)
400 g rigatoni
1 handful fresh basil

Instructions

1. Peel the onion and the garlic.
2. Finely dice the onion and the garlic.
3. Wash the chili.
4. Cut the chili lengthwise.
5. Remove the seeds and the white membranes from the chili.
6. Finely chop the chili.
7. Heat 1 tablespoon of oil in a pan.
8. Sauté the onion, garlic, and chili in the hot oil until translucent.
9. Add the tomatoes, capers, olives, and well-drained tuna to the sauce.
10. Let the sauce simmer gently for approx. 5 minutes.
11. Season the sauce with sugar, salt, and pepper.
12. Cook the rigatoni in boiling salted water al dente (firm to the bite).
13. Drain the pasta.
14. Let the pasta drain.
15. Toss the pasta in the tuna sauce.
16. Wash the basil.
17. Shake the basil dry.
18. Cut the basil leaves into strips.
19. Plate the pasta.
20. Sprinkle the pasta with the basil.
21. Serve the pasta.

Nutrition per serving

kcal: 622
Protein: 31 g · Fett/Fat: 21 g · Carbs: 76 g