Tuna Puttanesca

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It was very flavorful and there is room to make your own changes to suit your taste. I used rigatoni pasta, a different wine and I didn't have capers,olives or lemon zest but the end result was a delicious new way to get more fish (tuna in diet of me and my family. Added a salad on the side and a glass of wine.

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The pasta was ok. My son ate it and I was happy that I was able to get him to eat fish, but I found it too fishy and salty with the olives and capers.

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Thanks for a great recipe, Rachael! This is easy, quick and delicious. Unlike other reviewers, I found the sauce and pasta to be the right proportions. Tuna packed in olive oil is a must. I didn't have kalamata olives on hand so used black olives instead with great success. I think the addition of anchovies would take this over the top.

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I'm a big fan of capers and kalamata olives, so this dish is right up my alley. It was fast and delicious, and I have tons of leftovers. Next time I think I'll try chicken, like another reviewer did.

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Tuna doesn't work in this recipe - too dry. I'd use prawns orchicken next time. The sauce was good but there was twice as much pasta as needed - either double the sauce or cut the pasta in half.

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This dish was so simple to make and the flavor profile was amazing. You've got to like olives and capers though, otherwise you're going to hate it. Italian tuna, packed in olive oil is a must, as it has so much more flavor than tuna in water. Makes way more than 4 servings. Also, always, ALWAYS salt your pasta water. It makes such a difference.

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This is a wonderful way to get your children to eat more fish. I do however have some adjustments. I added a couple of anchovy fillets along with the oil-packed tuna. I also get better results using fresh-torn basil instead of the flat leaf parsley. And for a final touch serve this with freshly shredded fontina or mozzarella. This dish is great the next day, that is if there is any left.

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I think she tried a little too hard to make it a 15 minute meal, the meal didn't come together cohesively for me. I would make several adjustments to the measurements and cooking times next time.

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I made this last night for the second time and I made a half recipe for the two of us. I followed the recipe to the letter with the exception of cutting way back on the red pepper flakes as they're just not something either of us enjoy. I also make sure I use the imported tuna in olive oil as it has much more flavor than white albacore, which we both think is very bland and dry. I grated a bit of fresh Parmesan over the servings and we both just loved it. Puttanesca is a strong flavored dish, and if you're not a kalamata olive and caper fan you should skip it. If you are a fan, this recipe rocks! It's even delicious cold as a pasta salad.

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This is a great recipe and incredibly simple to make. I prefer this with less than the recommended amount of pasta, and usually use a smaller pasta than penne, such as shells or fusilli. This makes the proportions of "sauce" to pasta and the overall texture more to my liking. The flavors are great, but be careful not to add too much of the red pepper flakes.