Pene alla Tuna Puttanesca Recipe

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1 vote | 1198 views

One of my favorite pasta sauce's is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don't know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!

Prep time:
Cook time:
Servings: 6


Cost per serving $1.06 view details
  • 1 can chopped plum tomotoes (16 oz)
  • 4 cloves of garlic, sliced
  • 4 anchovy filets, chopped
  • 1 can of tuna (5 oz in oil)
  • 2 tbsp. extra virgin olive oil
  • 1/2 cup cured black olives, sliced
  • 2 tbsp capers, soaked and drained
  • 2 tbsp fresh Italian parsley, chopped
  • 1/2 tsp. red chili flakes (of course i add a little more to my plate!)
  • pinch of dry oregano
  • salt to taste
  • 1 lb pene rigati or your favorite pasta
  • 1/2 cup of pasta water


  1. Using a large pot, cook the pasta according to the pasta instructions until it is al dente.
  2. While the pasta water is boiling.......begin the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy for a minute. Stir occasionally. Add the tomatoes, tuna (with oil), capers, olives, oregano, chili flakes and lower the heat to low.
  3. Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
  4. Add the pasta to the sauce pan and stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.
  5. Tip: Serve with a fresh salad of romaine lettuce, drizzle olive oil, add some black olives and shavings of Parmigiano.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 133g
Recipe makes 6 servings
Calories 387  
Calories from Fat 55 14%
Total Fat 6.32g 8%
Saturated Fat 1.11g 4%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 736mg 31%
Potassium 297mg 8%
Total Carbs 57.86g 15%
Dietary Fiber 2.6g 9%
Sugars 2.6g 2%
Protein 23.25g 37%
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