This is a print preview of "Pene alla Tuna Puttanesca" recipe.

Pene alla Tuna Puttanesca Recipe
by Maria Filice

Pene alla Tuna Puttanesca

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!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 6

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.