Tagliatelle tuna puttanesca
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Puttanesca is a popular pasta dish that usually calls for anchovies, but this version uses tinned tuna instead. Make it quick by using our make-ahead soffrito and tomato sauce.
Ingredients
Olive Oil
¾ tablespoon(s)
Onion
1 large
Carrots, raw
1 medium
Celery, Raw
1 stick(s)
Garlic
1 clove(s)
Bay leaf, dry
1 leaf/leaves
Garlic
2 clove(s)
Balsamic vinegar
1 teaspoon(s)
Groovy Food Co. Agave Nectar Light Amber & Mild
1 teaspoon(s)
Chilli flakes
¼ teaspoon(s), level
Capers, in Brine
1½ tablespoon(s)
Wholewheat Pasta, dry
240 g
Parsley, fresh
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Tuna in spring water, drained
2 can(s), medium, drained
Onion
1 large
Garlic
3 clove(s)
Tomato Purèe
3 tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Passata
690 g
Oregano, Dried
2 teaspoon(s), level
Vinegar, All Types
2 teaspoon(s)
Groovy Food Co. Agave Nectar Light Amber & Mild
2 teaspoon(s)
Instructions
1
Heat ½ tablespoons olive oil in a nonstick pan set over a low heat. Add the diced onion, carrot, celery stick and 1 bay leaf. Cook stirring occasionally for 20-25 minutes or until veg is softened. You may need to add a splash of water if the veg starts to stick. Add 2 sliced garlic cloves and cook for a further 2-3 minutes, then remove the bay leaf from the pan.
2
Stir in the soffrito, tomato sauce, vinegar, agave syrup, chilli flakes, capers and 250ml water. Bring to the boil, then reduce the heat and simmer for 20 minutes until thickened.
3
Meanwhile, bring a large pan of water to the boil and cook the tagliatelle to pack instructions until al dente. Drain.
4
Stir most of the parsley and all of the lemon juice and tuna into the sauce, then season to taste. Cook for a further 2-3 minutes, until warmed through.
5
Toss the pasta and sauce together, then serve with the extra capers and parsley scattered over the top.
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