Pasta Puttanesca with Tuna
The literal translation of this dish is "pasta in the style of a prostitute." If we believe the myths, the name comes from Neapolitan prostitutes in the mid-20th century. It is said that the prostitutes would prepare this quick and spicy recipe during their appointments. The delicious aromas that spread quickly made this recipe immensely popular worldwide. Enjoy!
Heat a good amount of olive oil in a frying pan over medium heat and sauté the garlic and shallot for 2-3 minutes until soft. Add the anchovy fillets and stir until they "melt."
Add the peeled tomatoes and red wine vinegar, then let everything simmer for 3-4 minutes with the lid on. Mash it down with a potato masher.
Meanwhile, bring a pot of water and salt to a boil over medium heat and cook the penne according to the package instructions.
Add the olives and cherry tomatoes to the tomato sauce, bring to a boil, and simmer for a few minutes over low heat. Stir in the drained tuna, let everything heat through for 2 minutes, and season with pepper and possibly some salt.
Drain the penne in a colander. Let it drain, then gently stir the pasta into the tomato sauce. Divide the pasta puttanesca onto two plates, drizzle with a little olive oil, and garnish with the basil leaves.