Tuna alla Puttanesca

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
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2 cans or pouches (5 oz) tuna, drained and flaked

1 pound dry farfalle or bowtie pasta

4 tablespoons olive oil

3 garlic cloves, minced

2 medium onions, cut in 1/4 inch slices

1 can (14 1/2 oz) diced tomatoes in juice

1 cup dry white wine

3 tablespoons capers, drained

1 tablespoon chopped rosemary

1/2 cup Kalamata olives, pitted and cut in quarters

1 teaspoon ground black pepper

salt to taste

2 tablespoons chopped Italian parsley


  1. Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;