1/2 Photos of Tuna Puttanesca and Penne
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.
My Private Note
Units: US | Metric
- fresh ground black pepper
- 453.59 g penne pasta (whole wheat or wheat)
- 14.79 ml extra virgin olive oil (EVOO)
- 2 (340.19 g) can tuna in olive oil, lightly drained
- 4 garlic cloves, chopped
- 4.92 ml crushed red pepper flakes (start with less & increase)
- 44.37 ml capers, drained and chopped
- kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
- 793.78 g can diced Italian tomatoes
- flat leaf parsley, coarsely chopped (generous handful)
- 1Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
- 2While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
- 3Add the tuna, flaking it with a wooden spoon.
- 4Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
- 5Stir in the capers and olives and heat until warmed through, 1 minute.
- 6Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
- 7Add a ladle of the pasta cooking liquid to the sauce.
- 8Drain the pasta, add it to the sauce and toss.
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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