Pasta Puttanesca with Tuna
- Makes4-6 servings
- Cook Time40 minutes
- 1
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.
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