Tuna Puttanesca

By Lidey Heuck

Published April 23, 2024

Tuna Puttanesca
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(558)
Notes
Read community notes

Canned tuna is a complementary addition to the punchy, briny flavors of puttanesca. It’s also a logical way to add protein to the dish when you’re already reaching into the pantry for the majority of the other ingredients. Though shallots aren’t typically included in puttanesca, thinly sliced shallot deepens the flavor of the garlic and adds a note of sweetness to balance the acidic flavors of the sauce. You can use canned tuna or tuna jarred in olive oil here; canned tuna will break apart and become distributed throughout the sauce, whereas jarred tuna will remain in larger pieces. Serve the pasta with a generous sprinkle of parsley and crushed red pepper on top, and a glass of chilled red wine on the side.

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Ingredients

Yield:4 to 6 servings
  • Kosher salt, such as Diamond Crystal
  • 1pound long pasta, such as linguine, fettuccine or spaghetti
  • ¼cup extra-virgin olive oil
  • ¾cup Kalamata or other black olives (pits or no pits; both fine)
  • 4 to 6large anchovy filets
  • 4large garlic cloves, smashed and coarsely chopped
  • 1medium shallot, halved and thinly sliced
  • 3tablespoons capers, drained
  • ¼teaspoon crushed red pepper, plus more for serving
  • 2tablespoons tomato paste
  • 1(28-ounce) can whole tomatoes
  • Black pepper
  • 7 to 10ounces canned or jarred tuna, drained
  • ¼cup chopped fresh parsley, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

474 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 23 grams protein; 708 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Set aside ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.

  2. Step 2

    Meanwhile, in a large (12-inch) skillet, combine the olive oil, olives, anchovies, garlic, shallot, capers and crushed red pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, stirring occasionally, until the shallots are translucent and the garlic is lightly browned, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens in color.

  3. Step 3

    Add the tomatoes and their juices, along with 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over medium-high, then reduce to low and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thick and chunky, about 15 minutes. Off the heat, stir in the tuna and parsley.

  4. Step 4

    Pour the sauce over the pasta and toss well, adding a splash of cooking liquid if the pasta looks dry. Serve topped with parsley and more crushed red pepper, if desired.

Ratings

5 out of 5
558 user ratings
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Private Notes

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Cooking Notes

garth powell

Good recipe. Had a bag of of leftover baby spinach. Put it in. Fantastic.

GMT

I should have known better than to add the teaspoon of salt, what with the Kalamata olives and the capers. So I found it too salty as written. However, we enjoyed it and will make again, sans that teaspoon of salt.

Edith L

Just made tonight and this was easy and delicious. Agree on the saltiness. I don’t use a lot of salt so it hit me. I used canned tuna in water but up graded to the “solid white” . Easy, tasty weeknight meal.

Make With Sardines

Made it with sardines, it was delightful!

thats weird. when I type a header here, it goes into all the notes.

Jessie enjoys half the serving size of pasta. So do 1/2 cup cooked pasta for one serving

thats weird. when I type a header here, it goes into all the notes.

Do only 1/3 cup cooked pasta for Jessie. I like half the pasta portion better.

Rebecca

I made this exactly as written except I poured it over spaghetti squash. I wasn't sure how it would be received, but it was a big hit. Great recipe and we will use it again, next time maybe over pasta.

RK

May I suggest lemon zest to brighten the flavors?

dylan olivia

Sooo good! I didn’t add anchovies and I didn’t drain the canned tuna, which was stored in olive oil, other than that stuck to the directions perfectly. I never ended up using the water - everything about this was perfection. It was actually better than the place I go that is legit Italian where I’ve had it served. Blessed.

GMT

I should have known better than to add the teaspoon of salt, what with the Kalamata olives and the capers. So I found it too salty as written. However, we enjoyed it and will make again, sans that teaspoon of salt.

Carol

So good. Made exactly as written with extra large capers, worth tracking down. This is a keeper!

Jari

This was very good. Fine tastes from olives and garlic complete with tuna. Try this !

garth powell

Good recipe. Had a bag of of leftover baby spinach. Put it in. Fantastic.

Fernboro

Subbed in 1 inch long pieces of garlic scapes for the real garlic.

Eric T

Try chunk light in oil tuna Can also try with sardines

Anja

Made this exactly per recipe. Yum yum yum!

samantha

Used about 8 oz squid ink linquini. Coarsely chopped olives. Used basil as garnish too. Sooo good.

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