Tuna Puttanesca

Total Time:
13 min
5 min
8 min

4 servings

  • Salt
  • 1 pound penne pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
  • 6 large cloves garlic, finely chopped
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
  • 3 tablespoons capers, drained
  • 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
  • 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
  • A generous handful fresh flat-leaf parsley, chopped
  • 2 teaspoons lemon zest
  • Fresh ground black pepper
  • Crusty bread
Watch how to make this recipe.
  • Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.

  • Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

  • Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

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    This recipe is featured in:

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