Pantry Puttanesca

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• Salt & pepper
• 2 garlic cloves, thinly sliced
• 4–6 anchovy fillets
• 3 tablespoons tomato paste
• ¼ cup dry white wine or vodka, optional
• 1 (796ml) can crushed tomatoes
• 1 teaspoon crushed red pepper flakes
• 350g spaghetti
• ½ cup chopped kalamata olives
• ½ cup sliced roasted red peppers
• ½ cup sliced oil packed sundried tomatoes
• 3 tablespoons capers
• 170g oil packed tuna, drained
• 3 tablespoons finely chopped parsley
• 1 tablespoon finely chopped oregano

Directions

1. Place a large skillet or sauté pan over medium heat and add in the oil. Add the onion, season with a salt and pepper, and cook for 3 to 4 minutes or until soften and lightly golden brown. Stir in the garlic and anchovies and cook until the anchovies break down, about 1 minute. Stir in the tomato paste and cook for 1 to 2 minute to bring the flavours together.
2. Deglaze the pan with the wine or vodka, if using, and cook down for about a minute to reduce the liquid by half. If you don’t have any on hand or are avoiding alcohol, simply deglaze the pan with ¼ cup of water. Carefully pour in the crushed tomatoes, stir in the red pepper flakes, and bring to a simmer. Turn the heat down to medium-low and cover the pan with an off-kilter lid to allow steam to escape.
3. While the sauce simmers, bring a large pot of water to a boil over high heat. Season well with salt and cook the spaghetti according to the package directions until al dente. Reserve about 1 cup of the cooking liquid then drain the pasta and set aside.
4. Stir the olives, roasted red peppers, sundried tomatoes, and capers into the sauce and season to taste with more pepper. You should not need more salt as the anchovies, olives, and capers are all quite salty. Add in the pasta, tuna, parsley, and oregano and stir well to combine. If the sauce is a little thick, add the reserved cooking liquid about ¼ cup at a time until the sauce is a silky consistency.
5. Serve immediately scattered with more oregano and parsley, if desired.