Spaghetti Puttanesca with Tuna
Inspired by techniques from NYT Cooking, Serious Eats and America's Test Kitchen.
This follows the classic spaghetti puttanesca method, but uses fewer anchovies, adds shallot and fried tomato purée to the base, and folds in flaked tinned tuna off the heat at the end.
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Method
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EU nutrition claims
- Source of protein: 4.9 g protein per 100 kcal, about 20% of energy (needs ≥ 12%)
- Low saturated fat: 1.1 g saturated fat per 100 g, 4.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 267 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large frying pan or sauté pan (30 cm)
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 631 kcal |
| Protein | 31 g |
| Carbohydrate | 86.5 g |
| of which sugars | 9.1 g |
| of which free sugars | 0 g |
| Fat | 18 g |
| of which saturates | 2.9 g |
| Fibre | 8 g |
| Salt | 2.48 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
