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    You are in: Home / Recipes / Tuna Puttanesca and Penne Recipe
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    Tuna Puttanesca and Penne

    Tuna Puttanesca and Penne. Photo by CulinaryExplorer

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Manami's Note:

    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.

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    Units: US | Metric


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

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    • on June 24, 2009


      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!

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    • on August 26, 2008


      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.

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    • on July 30, 2008


      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.

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    Read All Reviews (4)


    Nutritional Facts for Tuna Puttanesca and Penne

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 810.2
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 3.1 g
    Cholesterol 55.1 mg
    Sodium 910.1 mg
    Total Carbohydrate 99.5 g
    Dietary Fiber 15.2 g
    Sugars 5.3 g
    Protein 57.8 g

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