Recipe courtesy of Michele Urvater

Penne with Spiced Tuna Sauce

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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12 ounces penne, cooked until al dente

1/4 cup chopped onion

1/3 cup olive oil

1 small whole dried hot red pepper

4 anchovies, finely chopped

1 small red and yellow bell pepper, finely julienned 

1 stalk celery, cut into 1/8-inch dice

2 tablespoons capers

Two 6-oz cans tuna fish, packed in oil, drained and crumbled

Salt to taste

2 tablespoons chopped Italian parsley for garnish


  1. Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley.

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