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Active Time
30 minutes
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Total Time
35 minutes
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Ingredients
4 servings
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
Step 2
While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
Step 3
Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet.
Step 4
Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.
Step 5
Divide pasta among plates. Top with fried capers.
Leave a Review
Reviews (17)
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Katie
Prospect Harbor, Maine
9/27/2022
I always have these items on hand, I have been making this for a very long time. it's great recipe to follow :)
Roman
Beaverton, Oregon
1/26/2022
Excellent pantry menu. I had everything but the anchovies. Sauteing the capers in the olive oil first really gave the olive oil a pungent flavor to saute the tomato paste and tomatoes. Remember to remove the capers. I'm sure the anchovies would have added even more flavor if I had had them. The red pepper flakes gave it a subtle hotness. The oregano and the olives added the mediterranean taste. I had imported Greek Calamata olives. Adding the pasta to all those flavors was perfect. I used I used TonNino tuna in garlic and olive oil. The best tuna. It was delecious. I will add more olives next time. Definitely make again.
elenie
Alexandria, VA
4/17/2020
We liked this a lot. Made it as written. I like it with the generous oil--excellent olive oil adds greatly to the flavor and texture. Adding garlic sounds like a good idea, but we didn't miss it. Simple, truly ready to make from ordinary ingredients from the pantry. Perfect for dinner in the "time of COVID."
Anonymous
Pittsburgh, PA
4/15/2020
Fabulous! Added garlic, made 3X as much for amount of pasta, and used less oil. Next time I'll try it with tuna in water instead of oil.
edithallison
Storrs, CT
3/9/2020
This is an outstanding recipe - it's less saucy than the other puttanesca recipe I've made for years, but it's its own deal. Interesting that there is no garlic or wine in this recipe, but I love it exactly as written. The only thing I changed, because I'm a little lazy, is that I added the canned chopped tomatoes as one, rather than cooking the liquid and solids separately. I also thought the 1 lb. of pasta (I used linguine) would be too much for this amount of sauce, but it wasn't. Definitely makes more than 4 servings, though.
lkaaha
San Jose, CA
11/17/2019
Where is the garlic? I always put copious amounts of garlic in with the red pepper flakes. It's both classic and needed.
Catosixtails
New Mexico
2/3/2019
Outstanding! I'll definitely hang on to this recipe -- I've made puttanesca without tuna in the past, but this makes it extra nutritious. As for the reviewers who mentioned the quantity of pasta, I ALWAYS use less than called for. Maybe 12 oz instead of 16. The sauce then is much creamier and succulent.
hoosfoos
La Mesa, CA.
10/6/2018
I substituted chicken for the tuna and added chicken broth to the mix simply because, I like more sauce! I also added sauteed garlic & onions (I always have in my fridge. I saute a few pounds of onions & garlic {low & slow} on the weekend so that I always have the step taken care of and ready to go) I used anchovy paste instead of whole anchovies and it was just fine. Finished the dish w/a little parm. Who wouldn't love fried capers? Absolutely great. Smelled great and is a keeper. GREAT dish for a cold, wet, Chicago Friday night!
jennyjp1
Chicago, IL
4/16/2018
To Fanny69, the tuna addition is the last sentence of the preparation. It says to flake tuna into pasta and toss. I have not made this dish but I couldn't submit any comments without rating it.
beebo1953
Cathedral City, CA
4/14/2018
Made it almost exactly as written, and it is delicious! I agree that you should use only a little more than half of the pasta that is called for. Otherwise you won't have the tasty benefit of the delicious sauce!
Makbholloway
Baltimore
4/13/2018
When do you add the tuna? I read the recipe over and over thinking I'd missed it but it's not there. It's in the ingriedent list but no where do you tell when to add it?
Fanny69
Tucson AZ
4/10/2018
I always toss chopped chorizo that I keep on hand (frozen) into my puttanesca... Can never go wrong with garlic either!
mmmmmonica
Vancouver
4/10/2018
needs garlic
malcolmxxx86
Oakland, CA
4/9/2018
This recipe sounds similar to how I make this dish. However, I always use fresh tomatoes as I never cared for how much liquid is in canned. But I’ve never thought to drain the tomatos. I will try that next time to save myself the prep time. Also, I’ll definitely try frying the capers as that sounds like a delicious no brainer! And Ill use the suggestion from another reviewer to toss red pepper flakes in the oil...Yum! This is what I love most about this app: the great suggestions you get from the comments and reviews.
skeetdiggy
North Carolina
4/9/2018
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