One-pan pasta puttanesca with Calabrian chili and Italian tuna.
"I like to make this with chitarra, a square-shaped long pasta that means guitar strings. We make it at home—you push pasta sheets through wire strings. Of course, spaghetti works as well." —Rach
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
Bring a large pot of water to a boil for the pasta.
Heat the EVOO in a large skillet over medium with anchovies; mash with a wooden spoon. Once the anchovies melt into the oil, add the shallots, celery, and garlic; cook, stirring, for 2 minutes. Add about 1/4 cup of water and simmer until it evaporates. Add the chili paste, white vermouth, capers, olives, and zest. Reduce heat to low and cook, stirring occasionally, for 3 minutes.
Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions. Reserve 1/2 cup of pasta cooking water before draining.
Stir tuna into the sauce and heat through. Squeeze in lemon juice and remove from heat. Toss with the pasta, reserved pasta water, and herbs until combined. Top with toasted breadcrumbs and serve.