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Pasta Puttanesca with Tuna

Pasta Puttanesca with Tuna

By Courtney HillFebruary 20, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

In Naples, we learned to make an anchovy-free iteration of pasta puttanesca that leans on generous amounts of olives and capers for savoriness against the backdrop of sweet-tart tomatoes. We’ve added canned tuna, which gives the dish a satisfying meatiness. Spaghetti typically is the pasta of choice, but for this substantial sauce, fettuccine also is great. If you prefer short shapes, we like the way campanelle or orecchiette trap the flavorful bits.

Tip

Don’t use water-packed tuna, which is lean and dry. Olive oil-packed tuna is best. Also, don’t forget to reserve 1 tablespoon oil from the tuna before draining the can. The oil adds depth of flavor to the dish.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    pound spaghetti, fettuccine, campanelle or orecchiette

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    medium garlic cloves, smashed and peeled

  • ¾

    cup pitted black or green olives, or a combination, roughly chopped

  • ¼

    cup (4-ounce bottle) drained capers, rinsed and patted dry

  • ¾

    teaspoon red pepper flakes

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 5

    ounce can olive oil–packed tuna (preferably unsalted), drained, 1 tablespoon oil reserved

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and the spaghetti, then cook, stirring, until just shy of al dente. Reserve ¾ cup of the cooking water, then drain the pasta and return it to the pot.

Step 2

Meanwhile, in a 12-inch skillet over medium, heat the oil and garlic; cook, stirring, until light golden brown, 3 to 4 minutes. Remove and discard the garlic. Add the olives, capers and pepper flakes; cook over medium-high, stirring, until sizzling, 2 to 3 minutes. Add the tomatoes with juices; cook, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a trail, 8 to 10 minutes.

Step 3

Add the sauce to the pot. Add the tuna and reserved oil, along with ½ cup of the pasta cooking water. Cook over medium, tossing, until the pasta is al dente and the sauce clings, about 2 minutes; add more pasta water as needed if the mixture is dry. Stir in the parsley, then taste and season with salt and black pepper. Serve drizzled with additional oil.