This tuna puttanesca is a slight twist on a classic Italian pasta dish that's maybe less well known than some, but deserves to be. A little saltiness from anchovies and capers, a little heat from red pepper, fresh tomatoes and meaty tuna. It's quick, easy and delicious.

side view of bowl of tuna puttanesca topped with black olives and parsley.

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As I'm sure is the case with many families, ever since the kids were young, pasta has been a regular feature on our menu. A go-to for busy nights or when we're short on time is a simple arugula pesto, but I do try to change things up here and there, too.

For me at least, I tend to look for both flavor and ease (we're still talking a meal for a busy night, after all). This pasta dish is a great choice as it has that familiarity with a tomato base, yet it's just that little bit different.

It's flavorful, quick and I always typically have the ingredients in the house already, too.

two bowls of tuna puttanesca with sprig of parsley between from overhead.

I first came across pasta puttanesca many years ago now, thanks to a Jamie Oliver program I think. I loved the combination of flavors, and have made it a few times since.

It's a traditional dish yet it's definitely less known than some others like carbonara, Bolognese and even cacio e pepe. But it's one that deserves to be on your rotation for so many reasons.

As with many Italian dishes, you don't use that many ingredients, and the sauce takes about the same time as the pasta cooking so it's quick. But what makes this dish even better is that the ingredients are all easy to find, and largely shelf stable either in your pantry or fridge, ready to make this (and other dishes) whenever needed.

can of tomatoes, spaghetti with dishes of oil, tuna, anchovies, capers, olives and red pepper flakes in between and some garlic and parsley to side.

Where does the name pasta puttanesca come from?

This dish is from Naples in the south of Italy and as with many traditional dishes, there are a few stories about how it came to be. The name translates as 'pasta in the style of prostitutes', so you can imagine there are a few stories linked to that.

Some claim Neapolitan working girls used the arousing smells of this dish cooking to attract clients. Others suggest it was more that it was quick and affordable to make to eat between clients. But the true origin is certainly not clear.

It's apparently a relatively recent invention, with a couple variations mainly on whether you use anchovies. Personally I really like them and feel they really add to the sauce's depth of flavor, so for me they're a must.

cooking garlic and anchovy in olive oil in skillet.

Typically, you don't add tuna (or any other fish beyond the anchovies) but I really like it as an addition. It adds a little more bulk to the sauce, both in making it slightly more filling and with more flavors, plus it adds to the texture. It's good without, but to me it's an easy add and works really well.

Simple steps to make this dish

This is a super easy dish to make, as you simply:

Sauté some garlic and anchovies in some olive oil.
Add the red pepper flakes and capers, followed by the tomatoes.
Cook it down a little then add the tuna, olives and some parsley.
Add the pasta and toss gently to evenly coat it with the sauce.

tomato, caper, anchovy and garlic sauce simmering in skillet.

What type of pasta should you use?

Traditionally this dish is made with spaghetti, but you can use other pasta shapes, as you prefer. I admit spaghetti is not normally my go-to, but there is something about those long strands of pasta coated in that flavorful tomato sauce.

This tuna puttanesca has a little saltiness, a little heat, and a whole lot of delicious flavor. It's a great way to make simple, good quality ingredients into something special. A meal perfect for both a busy night or a special occasion. Try it and you'll soon agree.

side view of a bowl of tuna puttanesca with another bowl blurred in background.

Like pasta? Try these other pasta meals:

Lemon mascarpone pasta (another great quick and easy dish)
Scallop pasta with garlic and white wine
Pasta with clams and sausage
Pasta con sarde a mare (Sicilian pasta with fennel and pine nuts)
Plus get more inspiration in the main course recipes and Italian recipes archives.

overhead view of bowl of tuna puttanesca with parsley above bowl.

Print Recipe

5 from 7 votes

Tuna puttanesca

This tuna puttanesca is an easy, quick pasta meal that's packed with flavor.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 601kcal

Author: Caroline

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Ingredients

6 oz pasta (traditionally spaghetti but use as you prefer)
2 tablespoon olive oil recommend virgin or extra virgin
2 cloves garlic or a little less if large
4 anchovy fillets or less if large
¼ teaspoon red pepper flakes or more, to taste
½ tablespoon capers drained
14 oz chopped tomatoes (1 can, or 14 oz is approximately 1 ¾ cups chopped fresh tomatoes)
¼ cup pitted black olives
3 oz tuna (approximately - I suggest in oil/no salt added but as you prefer)
1 ½ tablespoon chopped parsley

Instructions

Set your pasta to cook according to the packet instructions while you cook the sauce. Cook to al dente and drain and set aside if ready before the sauce.
Meanwhile, finely slice the garlic and chop the anchovies.
Warm the oil in a medium skillet/frying pan over a medium heat. Add the garlic and anchovies and cook around 2 - 3 minutes, stirring regularly, until the anchovies start to melt. Take care not to let the garlic burn - you just want it softened and fragrant so reduce the heat if needed.
Add the red pepper flakes and capers, cook a minute more, then add the tomatoes. Increase the heat slightly to bring to a simmer, stirring occasionally, then reduce heat to continue simmering. Cook for around 5 minutes, or slightly longer if using fresh tomatoes, until tomatoes are soft and slightly thickened.
Add the olives, tuna and around half the parsley and mix well. Season with a little salt and pepper, as needed, but you likely won't need much, if any, salt due to the anchovies. Add the drained pasta and toss with tongs so the pasta becomes fairly evenly covered in the sauce. Serve, topped with the remaining parsley.

Video

Nutrition

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This was originally shared as a sponsored post written by me on behalf of Blue Harbor in February 2018. It has since been updated primarily with new photos and additional information.

Tuna puttanesca

Where does the name pasta puttanesca come from?

Simple steps to make this dish

What type of pasta should you use?

Like pasta? Try these other pasta meals:

Tuna puttanesca

Ingredients

Instructions

Video

Nutrition

Remember to pin for later!

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Where does the name pasta puttanesca come from?

Simple steps to make this dish

What type of pasta should you use?

Like pasta? Try these other pasta meals:

Tuna puttanesca

Ingredients

Instructions

Video

Nutrition

Remember to pin for later!

Comments

Leave a Reply Cancel reply