Spaghetti Puttanesca With Tuna

Peel and thinly slice the garlic. Peel and finely dice the shallots. Pit the olives, if needed, and slice them into strips. Halve the tomatoes.

Wash the parsley, pat or spin it dry, and finely chop it. Finely grate the cheese and set both aside.

Heat the olive oil in a large, deep skillet or wide pot over medium heat. Add the shallots along with a generous pinch of salt and cook for 2 to 3 minutes, until softened and translucent. Meanwhile, bring a large pot of water to a boil. Once boiling, season generously with salt, add the pasta, and cook according to the package directions until al dente.

Once the shallots are translucent, stir in the garlic and cook for 30 seconds, until fragrant. Add the olives and anchovies and cook for another 30 seconds, stirring frequently. Add the tomatoes and cook for 3 to 4 minutes, until they have softened and started to break down.

Stir in the capers, then pour in the balsamic vinegar and let it reduce for about 30 seconds. Add ⅓ to ½ cup (80 to 100 ml) of the pasta cooking water and bring the sauce to a gentle simmer.

About 1 minute before the pasta is done, use tongs to transfer the spaghetti directly from the cooking water to the sauce. Add another ⅓ cup (80 ml) of the pasta cooking water and toss well. Let the pasta finish cooking in the sauce for 1 minute on low heat, adding a little more pasta water if needed.

Keep the skillet over low heat and add the tuna, parsley, and grated cheese. Toss gently until the cheese has melted into the sauce and the tuna is warmed through. Season with the Italian seasoning blend, a few grinds of black pepper, salt if needed, and the juice of ½ lemon. Add more pasta cooking water as needed, toss once more, and serve immediately.