- 1 (16 ounce) box Barilla® Spaghetti
- 1 (24 ounce) jar Barilla® Traditional Sauce
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 (6 ounce) cans tuna, drained and flaked
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 2 tablespoons capers, drained and chopped
- 1/4 cup sliced black olives
- 1/2 cup canned diced tomatoes, drained
- 1 teaspoon herbes de Provence
- 1 teaspoon anchovy paste
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1/2 cup cooking water.
- Heat olive oil in medium-sized pot over medium-high heat. Cook and stir onion until it starts turning translucent, 3 to 5 minutes. Add tuna, garlic, cayenne pepper, capers, and olive slices. Cook 3 to 4 minutes longer.
- Stir in tomatoes, herbes de Provence, and anchovy paste. Simmer for 10 minutes.
- Add Barilla(R) Traditional pasta sauce. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. If sauce seems too thick, add a few tablespoons of reserved pasta cooking water. Serve over pasta.
05/03/2018
recipepes.com
Nana's Tuna Puttanesca Sauce with Spaghetti Pasta, recipe
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455 calories
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