Best Tuna Pasta Puttanesca Recipes

NANA'S TUNA PUTTANESCA SAUCE WITH SPAGHETTI PASTA

Nana's Tuna Puttanesca Sauce with Spaghetti Pasta image

This spicy sauce is made with everything Italian--capers, olives, garlic, tomatoes, anchovies, and hot peppers. Paired with canned tuna and served with spaghetti, this dish will surely lure your entire family to the dinner table.

Provided by Diana71

Categories Trusted Brands: Recipes and Tips Barilla

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) box Barilla® Spaghetti
1 (24 ounce) jar Barilla® Traditional Sauce
1 tablespoon olive oil
½ onion, chopped
2 (6 ounce) cans tuna, drained and flaked
3 cloves garlic, minced
¼ teaspoon cayenne pepper
2 tablespoons capers, drained and chopped
¼ cup sliced black olives
½ cup canned diced tomatoes, drained
1 teaspoon herbes de Provence
1 teaspoon anchovy paste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1/2 cup cooking water.
Heat olive oil in medium-sized pot over medium-high heat. Cook and stir onion until it starts turning translucent, 3 to 5 minutes. Add tuna, garlic, cayenne pepper, capers, and olive slices. Cook 3 to 4 minutes longer.
Stir in tomatoes, herbes de Provence, and anchovy paste. Simmer for 10 minutes.
Add Barilla® Traditional pasta sauce. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. If sauce seems too thick, add a few tablespoons of reserved pasta cooking water. Serve over pasta.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 53.5 g, Cholesterol 12.9 mg, Fat 3.9 g, Fiber 4.6 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 504.7 mg, Sugar 0.7 g

TUNA PASTA PUTTANESCA

Tuna Pasta Puttanesca image

I got this recipe from the Rachael Ray web site and it is easy and delish. Di Scharf posted something similar from Rachael Ray but the measurements and some of the ingredients are a little different. We loved this pasta and I hope you try it.

Provided by mandabears

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb penne pasta, I used whole wheat
3 tablespoons extra virgin olive oil
2 (6 ounce) cans italian tuna in vegetable oil or 2 (6 ounce) cans tuna in water, drained
6 large garlic cloves, finely chopped
1/2-1 teaspoon crushed red pepper flakes
1/2 cup black olives, pitted and chopped, I use Kalamata
3 tablespoons capers, drained
1/2 cup dry white wine
28 ounces diced tomatoes
2 teaspoons lemon zest
fresh ground pepper
flat leaf parsley, chopped

Steps:

Cook the penne pasta until al dente.
In the meantime, over medium heat in a large skillet heat the olive oil.
Add the garlic and red pepper flakes.
Cook for 1-2 minutes.
Add tuna and break it up with a spoon.
Add olives and capers.and cook for another 1-2 minutes.
Add white wine and cook down for another minute.
Stir in diced tomatoes with their juice.
Add the chopped parsley, lemon zest and black pepper.
Cook for 2-3 minutes.
Add a few ladles of the pasta cooking water to the pasta sauce.
Drain pasta and add to the skillet.
Toss to coat.

Nutrition Facts : Calories 770.5, Fat 21.7, SaturatedFat 3.3, Cholesterol 15.3, Sodium 1075.6, Carbohydrate 107, Fiber 16.3, Sugar 7.8, Protein 35.5

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