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2 servings

8 ounces Penne (preferably whole grain)

2 tablespoon extra-virgin olive oil

½ cup diced red onion

2 finely chopped garlic cloves

14.5 ounce can of San Marzano tomatoes

2 tablespoon capers

⅓ cup Gaeta black olives, pitted and sliced in half

2 tablespoon chopped Italian parsley

1 can of tuna in olive oil

1 pinch hot red chili flakes

  1. Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
  2. While water is heating, slice the olives and the onion, and chop the garlic, chili peppers, and parsley.
  3. Heat oil in a large non-reactive pan on medium heat.
  4. Add sliced onion, chopped garlic and chili peppers to the hot oil. Cook for a minute or two over medium heat, being careful NOT to brown the garlic.
  5. Add capers, olives, and the can of tomatoes. Stir often with a wooden spoon, breaking up tomatoes as you mix.
  6. Cook for 10 minutes.
  7. Turn heat to low and add tuna to the sauce, breaking it up into chunks.
  8. Once the water has reached a rapid boil, add salt and then the pasta. Cook until very al dente (about 1 minute less than the recommended cooking time on package directions).
  9. When pasta is ready, reserve ½ cup of pasta water and drain the rest.
  10. Transfer the pasta to the pan with the tuna puttanesca sauce along with some of the pasta water as needed to keep the sauce moist but not too wet; mix well on low heat until all the flavors are well incorporated, making sure that all the pasta water has been absorbed.
  11. Transfer to a platter or portion onto individual plates. Top with freshly chopped Italian parsley at the last minute.

Recipe and photo courtesy of National Pasta Assocation


Calories: 510
Total Fat: 22g
Saturated Fat: 3g
Sodium: 420mg
Carbohydrate: 66g
Fiber: 9g
Total Sugar: 16g (Added Sugar: 12g)
Protein:19 g

Yield: 2 servings

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