Ingredients:

  • 400g (14 oz) canned tuna in oil, drained (reserve the oil!)
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 800g (28 oz) canned chopped tomatoes
  • 6 canned anchovy fillets, drained
  • 2 tablespoons capers in vinegar, drained
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • 450g (1 lb) rigatoni, penne, or garganelle pasta
  • Salt, for pasta water
  • Fresh basil sprigs

Instructions:

  1. In a large saucepan, combine the reserved oil from the tuna with the olive oil and heat over medium heat. Add the crushed garlic and sauté until golden and fragrant, being careful not to burn it.
  2. Stir in the canned chopped tomatoes. Bring to a simmer, then reduce the heat and simmer for about 25 minutes, or until the sauce has thickened slightly.
  3. While the sauce is simmering, flake the drained tuna with a fork. Cut the anchovy fillets in half.
  4. Stir the flaked tuna, halved anchovies, capers, and chopped basil into the tomato sauce. Season generously with salt and freshly ground black pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld.
  5. While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  6. Drain the pasta well in a colander. Toss the drained pasta with the prepared tuna puttanesca sauce.
  7. Garnish with fresh basil sprigs and serve immediately.