Tuna Puttanesca Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large can of Canned Tomatoes1 can (12.5 oz) of Tuna Canned in Water, drained1 cup of chopped raw Onion (one large or two medium onions)5 cloves chopped Garlic1 tbsp Extra Virgin Olive Oil 1 6 oz can of Tomato Paste4 oz of Water 5 leaves of Basil, roughly chopped5 tbsp of Capers, drained10 jumbo Black Olives, sliced or roughly chopped 10 Spanish Olives w/pimento, sliced or roughly chopped1 tsp. ground Black Pepper
Wash hands first.
Do all prep - chop onions and garlic, rough cut basil and olives, measure drained capers, open cans, drain tuna. You can crush tomatoes into small pieces now or later.*
* To crush whole tomatoes, use your hands or a metal spatula. You can leave in can or put into a bowl. You can do this step later, until just before adding them to onions and garlic. The advantage to this is you can drain the liquid from tomatoes into onion and garlic and then crush the tomatoes in the can into the skillet.
Heat skillet and add 1 tbsp of extra-virgin olive oil. Add onions and garlic; saute over medium heat, stirring often. When onions and garlic are translucent and turning slightly brown, add canned tomatoes and stir.
Add tomato paste and water, stirring until completely mixed.
Add capers, olives, tuna, basil and pepper. Stir completely. Turn burner to low heat and cook 10 to 20 minutes, stirring occasionally.
Serve with pasta and grated parmesan or romano cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user JULIE1319.
Do all prep - chop onions and garlic, rough cut basil and olives, measure drained capers, open cans, drain tuna. You can crush tomatoes into small pieces now or later.*
* To crush whole tomatoes, use your hands or a metal spatula. You can leave in can or put into a bowl. You can do this step later, until just before adding them to onions and garlic. The advantage to this is you can drain the liquid from tomatoes into onion and garlic and then crush the tomatoes in the can into the skillet.
Heat skillet and add 1 tbsp of extra-virgin olive oil. Add onions and garlic; saute over medium heat, stirring often. When onions and garlic are translucent and turning slightly brown, add canned tomatoes and stir.
Add tomato paste and water, stirring until completely mixed.
Add capers, olives, tuna, basil and pepper. Stir completely. Turn burner to low heat and cook 10 to 20 minutes, stirring occasionally.
Serve with pasta and grated parmesan or romano cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user JULIE1319.
Nutritional Info Amount Per Serving
- Calories: 150.7
- Total Fat: 4.9 g
- Cholesterol: 15.8 mg
- Sodium: 996.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.8 g
- Protein: 15.7 g
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