Dinner and tomorrow’s lunch in 25 minutes? The best. This easy puttanesca recipe can easily be doubled and tastes even better the next day, as the sauce soaks up the brininess of the olives and capers.
1 tsp olive oil
1 garlic clove, minced
1/4 tsp hot-pepper flakes, optional
1 796-mL can whole plum tomatoes
1/4 cup black olives, pitted and coarsely chopped
2 tbsp capers, coarsely chopped (optional)
1/2 450-g pkg rigatoni pasta
2 170-g cans chunk tuna, preferably packed in oil
4 cup packed baby spinach
Heat an extra-large non-stick frying pan over medium-high. Add oil, then garlic and chili flakes. Cook for 15 sec. Add tomatoes, breaking them up with a wooden spoon. Stir in olives and capers. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, 12 to 14 min.
Cook pasta in a large pot of boiling water according to package directions, but omitting salt, until tender, 10 to 12 min.
Drain pasta, then stir into sauce with tuna and spinach. Break tuna into chunks with a spoon. Cook until spinach wilts, about 2 min.
Protein 31g, Carbohydrates 52g, Fat 9g, Fibre 4g, Sodium 599mg.
Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.