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Recipe courtesy of Rachael Ray

Tuna Puttanesca

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  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
  2. 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.
  3. 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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