Tuna Puttanesca with Fresh Tagliatelle Recipe

Name: Tuna Puttanesca with Fresh Tagliatelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Tagliatelle; 10 ml Olive oil; 5 grams Butter; 30 ml White wine; 4 Olives; 1 tsp Capers; 2 filets Anchovies; 1 clove Garlic; 30 grams Canned tuna; 80 grams Tomato sauce; 1 Salt and pepper; 1 tsp Parmigiano-Reggiano

Servings: persons

80 grams Tagliatelle
10 ml Olive oil
5 grams Butter
30 ml White wine
4 Olives
1 tsp Capers
2 filets Anchovies
1 clove Garlic
30 grams Canned tuna
80 grams Tomato sauce
1 Salt and pepper
1 tsp Parmigiano-Reggiano

1
Soak the olives and capers in water for about 10 minutes.
2
Finely chop the garlic, anchovies, olives and capers.
3
Bring the water to cook the pasta to a boil.
4
Put the olive oil, garlic, anchovies, olives, capers and tuna in a frying pan, and saute over medium heat.
5
When the garlic is cooked (before it starts burning), add the butter.
6
When it's melted, take the frying pan off the heat and put in the white wine.
7
Start cooking the pasta.
8
Put the pan back on the heat and evaporate the alcohol in the wine.
9
Add the tomato sauce, season with salt and pepper and taste.
10
If it tastes a bit salty, it is just right.
11
If the pasta is ready at this point it's perfect, but if it needs more time, turn the heat off under the frying pan.
12
Once the pasta is cooked, start heating the frying pan over high heat.
13
Transfer the pasta to the frying pan.
14
Add the Parmesan cheese, and toss the pasta and sauce together.
15
Taste, and add salt and pepper if needed.
16
Transfer to a serving plate and it's done.
17
I used fresh pasta this time, so I started cooking the pasta in the last stages, but if you're using dried pasta, start cooking it before you start Step 3.
18
If you are adding red chili peppers, add them at Step 3.

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 80 grams Tagliatelle, 10 ml Olive oil, 5 grams Butter, 30 ml White wine, and more.

Yes, Tuna Puttanesca with Fresh Tagliatelle 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 with Fresh Tagliatelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions