Tuna Puttanesca and Penne

Total Time
25mins
Prep 10 mins
Cook 15 mins

Loosely based on"Every Day with Rachel Ray" Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings.

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

I really enjoyed this recipe. It was flavorful and an interesting way to cook tuna. This is not a complaint (who doesn't like leftovers?), but I halved the recipe and could still probably get four servings out of it. Still great... thanks for the recipe Manami!

4 5

Just like another reviewer did, I increased the amount of garlic but decreased the amount of red pepper flakes. I found it spicy enough with just half the quantity asked for. I made it with whole wheat penne to increase the nutritional value. We enjoyed it very much and have enough left over for a second dinner.

4 5

See my review for #297030. This dish can be improved by adding 4 -6 anchovy fillets with the tuna. I also use a generous amount of fresh basil and serve this with fresh shredded fontina or mozzarella cheese.