From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Peel the garlic and shallots, finely dice the shallots, and slice the garlic thinly. Pit the olives and slice them into strips, wash and halve the tomatoes.
2
Wash the parsley thoroughly, shake or spin dry, and chop finely. Grate the cheese and set both aside.
3
Heat olive oil and shallots in a large, deep frying pan or wide pot and sauté with a generous pinch of salt. Meanwhile, bring a large pot or deep frying pan of water to a boil. Once boiling, add a generous amount of salt to the water, then add the pasta and cook according to package directions.
4
Once the shallots are translucent, add the garlic and sauté. After 30 seconds, add the olives and anchovies and sauté briefly. After another 30 seconds, add the halved tomatoes to the pan and sauté for about three to four minutes, until the tomatoes are nice and soft.
5
Add capers and deglaze the pan with balsamic vinegar, let it reduce briefly, and then add about 80 to 100ml of pasta water. Simmer the sauce over medium heat.
6
One to two minutes before the end of the cooking time, use kitchen tongs to transfer the pasta directly from the pasta water to the sauce, add another 80ml of pasta water to the pasta sauce and stir well, let it simmer in the sauce for one minute.
7
Add the tuna, parsley, and cheese, stir well, and season with puttanesca seasoning, a few turns of freshly ground pepper, salt (if needed), and the juice of half a lemon. Add more pasta water if necessary.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Drain and Flake Tuna Properly 🐟Drain tuna thoroughly and hand-flake it into bite-sized pieces just before adding to the sauce to maintain texture and prevent mushiness from over-mixing.
- Toast Anchovies in Oil First 🫒Gently warm anchovy fillets in olive oil over low heat for 1-2 minutes to dissolve them into the oil, creating a rich umami base that distributes evenly throughout the dish.
- Reserve Pasta Water for Sauce Balance 💧Save 1 cup of starchy pasta cooking water and use it to adjust sauce consistency, helping the bold flavors coat the whole wheat spaghetti evenly without making it heavy.
- Add Lemon Juice at Two Stages 🍋Incorporate half the lemon juice during sauce cooking for depth, and finish with the remaining juice and zest just before serving to brighten the dish and enhance the briny Mediterranean flavors.
- Chop Capers and Olives Strategically 🫒Halve or quarter larger capers and olives rather than leaving them whole to increase surface area and allow their intense flavors to distribute more evenly throughout the pasta.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.