1 Video | Photo: Tuna Puttanesca Recipe
Ingredients
- 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
Directions
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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By klarawieck
Miami, Florida
on October 23, 2012
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I've been doing this recipe for years and it still is one of our favorites. It's soooooooo easy to do, and soooooooooo GOOOOOOD! Thank you, Rachael!
By ILOVEAMISH
on May 19, 2012
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This is a wonderful recipe. I frequently make it without the tuna and simmer chicken breast or fish fillets in the sauce. I know that isn't how Rachael intended the recipe but, that sauce is very versatile. I also added fresh basil instead of parsley, just a personal preference in taste. I LOVE this recipe!!
By ljerry
Colorado Spring...
on March 09, 2012
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This was a quick and easy meal, plus very good. I did make a few changes. I used the mezze penne, put in a large shallot with the garlic, and used large green olives instead of black. Note that you should use olives that you would eat by themselves. Next time I will use a little less lemon zest and get either garlic or cheese bread to soak up the sauce. All in all my husband loved it and this one will be a keeper. My husband even said it was easy enough to make that he could do it by himself. Great job Rachael!!
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