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Tuna Puttanesca Recipe

Tuna Puttanesca

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 31-40 of 62

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  • on April 17, 2008

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    I made this with roasted chicken (done ala Ina Garten instead of Tuna. I don't know canned Tuna, just didn't sound spiffy enough. I also put the lemon juice from the lemon I zested into the sauce. This was amazing. Although according the recipe it serves 4. This easily served 8-10. I cooked two each of breast, thighs, and drumsticks, cooled then took the chicken off the bone.

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  • on April 14, 2008

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    This was a great, easy recipe. A nice change from the basic pasta sauce. I really liked the flavor combination on the vermouth and the lemon zest. Will be making this one again for sure!

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  • on April 13, 2008

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    It tasted great and I used Rao's puttanesca sauce in a jar and added extra olives, capers, vermouth, etc. Everyone loved it. Great leftover too. Oil packed tuna a must.

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  • on April 11, 2008

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    Great way to clean out the pantry...and tastes great!

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  • on April 10, 2008

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    Considering that this is one of the easiest dinners you can make, it's really very good, but not outstanding. My husband really liked it. I only used 1/2 tsp red pepper flakes and it didn't seem spicy enough. I would make it again and use the full 1 tsp. Thanks Rachel for a very good standby where basically all of the ingredients can come from your pantry.

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  • on April 08, 2008

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    This was bad on so many levels. It's become the way I threaten my kids to get them to do their homework.

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  • on April 08, 2008

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    This looks like a wonderful dish.. I can't wait to make it!

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  • on March 24, 2008

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    This had great flavor with the olives and white wine...the only thing I would say is to watch the amount of tomato juice you pour into the sauce..it can get too runny if you add the whole can of it. But it tastes lovely!!

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  • on January 18, 2008

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    this is an exceptional recipe!!! Thanks Rachel

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  • on January 07, 2008

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    My husband and I are always looking for new pasta recipes, especially the week before a marathon when we have to load up on carbs. I made this last night and it was great. In fact I was able to convince my husband not to eat seconds so that we could have it for leftovers.

    I changed it a bit to fit with our taste and what we had on hand. I used green green olives instead of the black olives and omitted the capers. Instead of white wine I used a little bit of red since that is what was opened. It was very good and I will certainly make it again

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