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 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!!
By pjc62
Superior, CO
on February 29, 2012
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Quick and easy! I did make a couple changes. Since my kids are weird about olives, I did a quick chop in the food processor to make my Kalamata olives super fine. I also used Spaghetti sauce like someone else had since my kids are weird about whole tomatoes. I put a squirt of anchovy paste in and only used 4 garlic cloves. No white wine and no capers.. I also didn't make the gremolata. My kids don't like parsley and lemon combination. Tasty. I'll be making again. Easy way to get fish into my fussy kids.
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