Tuna Puttanesca And Penne Recipe

Name: Tuna Puttanesca And Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; fresh ground black pepper; 1 lb penne pasta (whole wheat or wheat); 1 tablespoon extra virgin olive oil (EVOO); 2 (6 ounce) cans tuna in olive oil, lightly drained; 4 garlic cloves, chopped; 1 teaspoon crushed red pepper flakes (start with less & increase); 3 tablespoons capers, drained and chopped; kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful); 1 (28 ounce) can diced Italian tomatoes; flat leaf parsley, coarsely chopped (generous handful)

Servings: persons

salt
fresh ground black pepper
1 lb penne pasta (whole wheat or wheat)
1 tablespoon extra virgin olive oil (EVOO)
2 (6 ounce) cans tuna in olive oil, lightly drained
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes (start with less & increase)
3 tablespoons capers, drained and chopped
kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
1 (28 ounce) can diced Italian tomatoes
flat leaf parsley, coarsely chopped (generous handful)

1
Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
2
While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
3
Add the tuna, flaking it with a wooden spoon.
4
Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
5
Stir in the capers and olives and heat until warmed through, 1 minute.
6
Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
7
Add a ladle of the pasta cooking liquid to the sauce.
8
Drain the pasta, add it to the sauce and toss.

1050

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: salt, fresh ground black pepper, 1 lb penne pasta (whole wheat or wheat), 1 tablespoon extra virgin olive oil (EVOO), and more.

Yes, Tuna Puttanesca And Penne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Puttanesca And Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions