Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: Extra-virgin olive oil, as needed; 1 garlic clove, crushed; 1 shallot, diced; One 2-ounce (45g) tin anchovies, drained; One 14-ounce (400g) can whole peeled tomatoes; 2 teaspoons red wine vinegar; 2½ cups (200g) penne (or any other kind of dried pasta); 10 Niçoise olives, pitted; 1 cup (100g) halved cherry tomatoes; Two 5-ounce (140g) tins tuna (preferred pole & line caught and MSC certified) in olive oil, drained; Kosher salt and freshly ground black pepper, as needed; ½ bunch of basil, leaves only

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If you’re not cooking with tinned fish, it’s time to make it a pantry staple, starting with this 15-minute recipe for pasta puttanesca.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Extra-virgin olive oil, as needed
1 garlic clove, crushed
1 shallot, diced
One 2-ounce (45g) tin anchovies, drained
One 14-ounce (400g) can whole peeled tomatoes
2 teaspoons red wine vinegar
2½ cups (200g) penne (or any other kind of dried pasta)
10 Niçoise olives, pitted
1 cup (100g) halved cherry tomatoes
Two 5-ounce (140g) tins tuna (preferred pole & line caught and MSC certified) in olive oil, drained
Kosher salt and freshly ground black pepper, as needed
½ bunch of basil, leaves only