MENU
 
 
 
 

  • Pene alla Tuna Puttanesca

    1 vote
    Pene alla Tuna Puttanesca
    Prep: 10 min Cook: 30 min Servings: 6
    by Maria Filice
    10 recipes
    >
    One of my favorite pasta sauce's is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don't know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!

    Ingredients

    • 1 can chopped plum tomotoes (16 oz)
    • 4 cloves of garlic, sliced
    • 4 anchovy filets, chopped
    • 1 can of tuna (5 oz in oil)
    • 2 tbsp. extra virgin olive oil
    • 1/2 cup cured black olives, sliced
    • 2 tbsp capers, soaked and drained
    • 2 tbsp fresh Italian parsley, chopped
    • 1/2 tsp. red chili flakes (of course i add a little more to my plate!)
    • pinch of dry oregano
    • salt to taste
    • 1 lb pene rigati or your favorite pasta
    • 1/2 cup of pasta water

    Directions

    1. Using a large pot, cook the pasta according to the pasta instructions until it is al dente.
    2. While the pasta water is boiling.......begin the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy for a minute. Stir occasionally. Add the tomatoes, tuna (with oil), capers, olives, oregano, chili flakes and lower the heat to low.
    3. Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
    4. Add the pasta to the sauce pan and stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.
    5. Tip: Serve with a fresh salad of romaine lettuce, drizzle olive oil, add some black olives and shavings of Parmigiano.

    Leave a review or comment