This puttanesca sauce is a quick and easy sauté of tomatoes, capers, garlic, and anchovy tossed with canned tuna and pasta. Additionally, this puttanesca recipe will have dinner ready to serve in under 30 minutes.
I like to think of Pasta Puttanesca as the “umami” dish of Italian cooking. While the tomatoes bring sweetness to the dish, the black olives bring their bitter-salty bite. Then there are the anchovies with their salty, rich oily texture that brings a whole new level of flavor to the dish. Bobby Flay coined it best. “Anchovies truly are the bacon of the sea.” Typically, tuna is not found in this dish. However, adding a can of tuna is an easy way for me to add protein to the pasta puttanesca. If you are a puttanesca purist, you can prepare this dish and omit the tuna.
Great Pasta Puttanesca starts with easy to find ingredients that deliver Complex Flavor.
These simple ingredients deliver complex flavor with ease. And this Pasta Puttanesca starts with simple ingredients, but delivers Complex Flavor.
Each of the ingredients found in pasta puttanesca are simple on their own. But when combined they create a complex umami flavor that is most pleasing to the palate. Don’t let your unfamiliarity with the ingredients, keep you from trying this classic dish. And, if there is something you really don’t like, leave it out. But I would beg you to just try it first and then make alterations.
The Anchovies
Perhaps, you are not a fan of anchovies. Don’t worry, no judgement here. In fact, I get it. If you have ever had the misfortune of eating an anchovy pizza in your childhood, you may have sworn off anchovies for life. I understand this, as I did it. But in 2013, I traveled to Italy for the first time and had a life changing experience. We traveled through Southern Italy, more specifically in Calabria where the diet is mainly based on fish. Up until this point, I was just a so-so fish eater, and I definitely never ate anchovies. However, I had made up my mind that I was going to try everything and really live the experience. And “Oh My” what I revelation I had. I discovered that Pasta Puttanesca was delicious… anchovies and all! I eat this dish at least once a month now, sometimes more.
So now, you may be asking yourself what is the point of this story? The point that I’m trying to make is this. Even if you think you hate anchovies, give them a try in this dish. Start small. The first time you try this dish, use one or two anchovies. On the second attempt, add one or two more. If you then decide that you are not an anchovy lover, you can honestly say you gave it a try.
My top pick for Anchovies.
As for the anchovies themselves, there are many brands to choose from. This is my favorite brand of anchovies. They are imported from Italy, and packed in pure olive oil. Aside from the fact that they are an Italian product, these anchovies are excellent quality. They are firm and flavorful, and never mushy. If you are trying them for the first time, I recommend a small jar. If you love anchovies, then I recommend the 8 ounce mason jar.
The Capers
There are many different capers available to choose from, and many different brands have crossed our table. Here are the two biggest differences you will find. The size of the capers range from very small to extremely large. Also, there is a choice between capers packed in brine and capers packed in salt. The later, is my favorite. Capers packed in salt, tend to be less mushy. As for the size, I prefer small capers. Usually, no bigger than a pea, or just slightly smaller. One small note, be sure to rinse your capers, especially if you are using capers packed in salt.
The Olives
The choice of olives for this dish is crucial. The classic Pasta Puttanesca uses Oil-Cured Black Olives, as does this recipe. If you don’t like this type of olive, leave them out. Perhaps, you are inclined to use a different type of olive like a canned black olives or Kalamata. However, I highly recommend that you omit the use of olives rather than substituting. Most likely, you will be disappointed in the flavor that the brined olive brings to this dish. However, if you would like to try an oil-cured black olive but are confused about what to purchase, here is my recommendation.
Good Ingredients make a Great Puttanesca that’s Quick and Easy to Prepare!
When it comes to ingredients, I am quite picky. My pantry is always well stocked with good pasta, great tomatoes and the best tuna, all from Italy.
The Tuna
While any type of tuna will work here, packed in water or oil, my first choice is tuna packed in oil. Most people will probably choose tuna packed in water as it is lower in calories and often cheaper. However, I prefer to use tuna packed in oil. I know, yes it is higher in calories and that translates to more points if you are following Weight Watchers. But I really feel it is worth it, and I’m willing to use my points on oil-packed tuna. Additionally, I can drain the olive oil from the tuna and use the oil to cook the Puttanesca sauce. Why not take advantage of all that wonderful flavor that is infused into the oil. For this reason, you want to make sure that your tuna is packed in a good quality olive oil and not packed in cottonseed or other inexpensive oils.
My go to brand is an Italian tuna packed olive oil.
If you are ever interested in trying a good quality tuna, I promise you will not be disappointed with this brand. Callipo Tuna is my go to brand of tuna. Actually, I grew up on this tuna. It is so moist and delicious, I could literally eat it right out of the can! As my grandparents had an imported foods store, this tuna was always available in our pantry. If you don’t have an Italian market nearby, try looking for this tuna at World Market.
The Pasta
Easy Pasta Puttanesca with Tuna should be served with a long cut pasta. While, linguine is the likely choice, it really doesn’t matter whether it is linguine, spaghetti or capellini. Most everyone has their favorite long pasta, and you should use what you like. There are as many brands as there are different cuts and styles of pasta.
Easy tips for choosing pasta for Puttanesca
Here lies the Cut
One of the most important features in choosing pasta is how it is cut. In choosing a pasta, look for a brand that uses bronze dies. Often times this is boldly displayed on the front of the package as “Bronze Cut”. Here is why this is important. Pasta cut on bronze dies has a rough surface. This allows the sauce to adhere easily to the pasta. Meanwhile, the opposite is true for pasta cut with teflon dies. The pasta has a smooth surface and the sauce has a tendency to slide off. The bronze cut pasta rule stands true for any type of sauce, not just tomato sauces.
Look for Pasta made from Semolina
Also another important feature in choosing pasta, is looking for a pasta made with Italian Durum Semolina. It’s just the best! Furthermore, let me just point out here that it isn’t necessary to pay $5 a pound for good pasta. Check out your local grocery store and see what they have under their private label. For instance, my Ralph’s (Kroger’s) market carries their brand Private Selection. Not only is it imported from Italy, but it is bronze cut Italian durum semolina. And all of this for $1.99 a pound. So check out what is available in your local store. If you are unable to find what you are looking for at home, you might like to check out one of these brands.
The Tomatoes
Good tomatoes are key to any pasta dish. If the tomatoes are inferior, the finished sauce will be as well. If you have ever found a dish you have prepared to be sharp and acidic, look at your tomatoes. Different brands range in acidity as well as quality. While any tomato brand will make this sauce, I reach for Mutti tomatoes. Not only are these tomatoes sweet but they taste like they are fresh from the garden. I’m not joking, they are that good!
While crushed or chopped tomatoes work well, I particularly love to use the whole Baby Romas or the Ciliegini tomatoes. Smash the tomatoes into the sauce. This will produce a sauce with a wonderful sweet chunky texture. Mutti tomatoes are imported from Parma, Italy and tend to be a bit more expensive. However I am certain that you will be pleased with the quality. You can count on these superior sweet tomatoes to enhance your finished dish.
A one-cup serving of pasta with 1/4 cup of sauce made from tuna packed in water is 343 calories or 7 WW Smart Points.
When using tuna packed in oil (and drained), a one-cup serving of pasta with 1/4 cup of sauce is 416 calories or 9 WW Smart Points.
Buon Appetito!
PrintEasy Pasta Puttanesca with Tuna
A quick and easy sauce of tomato, anchovy, capers and black olive with the addition of canned tuna for a little extra protein.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 5 Cups/ 4 Servings 1x
- Category: Entree/Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
- 1 Tablespoon Olive Oil
- 2 Garlic cloves, sliced
- 1 Tablespoon Capers, rinsed and drained
- 8–10 Black Olives (Sicilian or Dry Cured)* pitted and sliced into small pieces
- 2 Pinches of Freshly Ground Black Pepper
- 1/2 teaspoon Red Chile Flakes
- 3 Large Anchovies
- 1 Can (14.5 ounces) Fire Roasted Diced Tomato (Muir Glen)
- 1/2 cup Chicken Broth
- 1/4 teaspoon Kosher Salt
- A Pinch of Dried Oregano
- 1 Can (5.6 ounce) Tuna, packed in water and drained
- 8 ounces of Linguini, Spaghetti or Capellini Pasta
Instructions
FOR THE SAUCE:
- Fill a large stock pot with water and bring to a boil over medium heat.
- Heat a large skillet over low heat.
- Add the oil to the skillet and let the oil just slightly heat up for 30 seconds before adding the garlic.
- Allow the garlic to saute for about 5 minutes in the warm oil. With a fork, turn the garlic pieces over and continue to let saute in the oil for another 5 minutes or until golden brown. (The purpose of this step is to infuse the oil with garlic flavor.)
- When the garlic pieces have turned golden, remove them from the pan and set aside.
- To the infused oil, add the black pepper, red chili flakes and anchovies. Mix and mash the anchovy with the back of a fork until they melt into the oil.
- Once the anchovies have dissolved (about 3-4 minutes), add the can of diced tomato, chicken broth, oregano and salt.
- Place lid on pan and cook over medium-low heat for about 15 minutes.
- Remove the lid and add the capers and olives to the sauce.
- Reduce the heat to low and replace the lid. Let the sauce continue to simmer for another 12-15 minutes.
FOR THE PASTA:
- Meanwhile, to the pot of boiling water, add 1 1/2 Tablespoons of table salt. (Caution: When adding salt to boiling water, first turn off the heat source. Add the salt and stir. Then turn the heat back on and continue to cook. This step will help to eliminate water boil overs.)
- Once the water comes back up to a boil, gently stir in the pasta, and cook for about 4-5 minutes. (The pasta will be removed from the water when it is al dente. (Al Dente means the pasta still has a little bite to it. It will be slightly undercooked and will finish cooking in the sauce.)
- Immediately after the pasta has been added to the boiling water, add the drained tuna to the sauce and stir to combine.
- Remove the al dente pasta from the boiling water and add to the pan of sauce. Add 1/3 cup of the pasta water to the sauce, to help loosen it up. Stir to combine and continue cooking pasta for another 3-4 minutes in the sauce.
- Remove from heat and serve immediately.
- Garnish with freshly chopped parsley and Romano Cheese.
Notes
- A serving of 1 cup of pasta with sauce is 7 WW Smart Points when prepared with tuna packed in water.
- A 1 cup serving of pasts with sauce is 9 WW Smart Points when prepared with tuna packed in oil.
