6 tbsp extra-virgin olive oil, divided
4 medium garlic cloves, thinly sliced
1 tsp red pepper flakes
¼ cup capers, drained and chopped
¼ cup pitted black olives, chopped
1 cup whole peeled tomatoes, roughly broken up (use your hands)
Pinch Kosher salt
1/2lb dried spaghetti pasta
Handful fresh parsley leaves, minced
1oz nutritional grated (plus extra for serving)
Freshly ground black pepper
Place a medium-sized skillet over medium heat. Add 4 tbsp of oil along with the garlic, anchovies, and pepper flakes.
Cook until the garlic turns light golden (around 5 minutes), then add the capers and olives, stirring to combine.
Add the tomatoes to the pan, stir everything together, and then bring the sauce to a bare simmer.
If using, stir in the tuna, using a fork to flake the meat.
In the meantime, prepare your spaghetti until al dente (around 2 minutes less than the package instructions).
Remove the sauce from the heat and drain your pasta in a colander—Reserve 1 cup of the cooked pasta water.
Add the drained pasta to your sauce along with a few tbsp of pasta water, using tongs to toss everything together.
Place the pasta on medium-high heat, bringing everything to a vigorous simmer.
Cook for 1-2 minutes, stirring and shaking the pan to ensure the pasta is completely covered by the sauce. Add pasta water to keep the sauce loose.
Turn the heat off and stir in the pitted olives, parsley, and cheese, then season generously with salt and pepper (the sauce will be a little salty from the other ingredients, so taste as you go).
Serve immediately with extra grated cheese.
Keywords: Puttanesca, pasta sauce, vegan