PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400g spaghetti pasta
  • 400g Stefano tomato and basil sauce
  • 300g drained canned tuna in oil
  • 15 black olives
  • 1 tablespoon capers, chopped
  • 1 clove of garlic, whole
  • 1 chili pepper, crushed
  • 1 sprig of fresh parsley, chopped
  • Zest of 1 lemon, grated
  • 4 tablespoons extra-virgin olive oil
  • Salt
  • Pepper

PREPARATION:

  1. In a pan, sauté the garlic and chili pepper with a drizzle of olive oil. Remove the garlic and add the tuna, stirring.
  2. Now add the tomato sauce, olives, capers, half of the chili pepper, and simmer over low heat for about ten minutes, stirring occasionally.
  3. Cook the spaghetti in abundant water, being careful not to salt too much as the sauce is already flavorful.
  4. A few minutes before the pasta is cooked, transfer it directly into the pan with the puttanesca sauce using a fork and mix well for a few minutes.
  5. Grate the lemon zest directly into the sauce, sprinkle with a handful of fresh parsley, salt and pepper, mix well, and serve the dish piping hot.