Tuyo puttanesca is a Filipino take on the Italian classic. Tuyo stands in for anchovies, bringing the same salty depth to a tomato sauce loaded with capers, olives, and garlic. It comes together in under 30 minutes and works with whatever pasta you have on hand.
I grew up eating puttanesca for merienda. It's quick, simple, and flexible enough to work with whatever protein you have. Salty fish is always a good call: tuyo from the palengke, a can of anchovies, or even canned sardines in tomato sauce. Just go easy on the brine so the sauce doesn't get too loose! Gourmet tuyo in a jar works too, already flaked and ready to go. Yay for less work!
The classic version uses anchovies, but tuyo does the same job and then some. It's fishier, saltier, and more present in the final dish, which isn't a bad thing.
Serve with parmesan or chili flakes, scale it however you need, and make it your own.
Prepare tuyo: Heat olive oil in a large skillet over medium heat. Fry tuyo fillets for 2-3 minutes, then transfer to a paper towel-lined plate. Once cool enough to handle, flake and debone the fish. Set aside.
Make sauce: In the same pan with the oil, sauté onions and garlic until soft and fragrant, about 2 minutes. Add Italian seasoning, flaked tuyo, capers, and olives, then pour in crushed tomatoes. Simmer for 5-10 minutes until the sauce thickens slightly. Taste and season with salt and pepper. If the tomatoes are too sour, stir in 1-2 tsp of sugar.
Cook pasta: Boil pasta 3 minutes short of package instructions. Before draining, scoop out about ½ cup of pasta water and set aside.
Finish: Add drained pasta straight into the pan with the sauce. Toss to coat, letting the pasta finish cooking in the sauce, about 2-3 minutes. Add pasta water a splash at a time if it feels too thick. Top with parsley.
