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(974)
Comments
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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
974 user ratings
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Comments

RK

May I suggest lemon zest to brighten the flavors?

mer

I love making this recipe, but I have a couple of tweaks I would add. First, I often use thinly sliced red onion instead of a shallot. I like the way the red onion holds up against the other flavors such as anchovy and capers. I always use capers preserved in salt, rather than brine. Rinse the salt off first. I like to chop my capers, anchovies, and olives together before I add them to the pan. I add the tuna at the end, but on a low heat. For me, I always use an Italian tuna, canned in oil. I want the sauce to infuse the tuna a little bit. I then put the pasta in the sauce, along with the parsley and perhaps a little bit of reserved pasta water, to meld the flavors together. Lastly, I grate a little lemon zest over it and toss it once I’ve taken it off the heat and placed it in a serving bowl.

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.

Bob

Substitute Chubb mackerel for canned tuna. It was a wonderful switch. The mackerel has a stronger flavor that pares with the gravy. Try it once!

Edward

Delicious beyond the time and effort to create.

C Greer

This is a great recipe. The second time I made it, I included a bit of honey in the sauce and timed the preparation so that the pasta and sauce were finished simultaneously. For finishing, I served with lemon wedges and a very good grated Parmesan cheese. I'm looking forward to playing with including other seafood such as crab or shrimp.

chris hawk

@C Greer. I’ve used shrimp, cod chunks, and fresh tuna ‘nuggets’. Have yet to try it with mahi. Also I use the black oil-cured olives and red onion.

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