Tuna Puttanesca

This is one of the quickest dinners known to earth.  It is delicious, healthy, and can be made with all ingredients in the pantry but still tastes fresh!   It was originally from a Rachael Ray recipe, but I there were a few tweaks I had to make given that I don’t stock my pantry with vermouth (maybe I should!) and a couple other things.  Please give it a try – it is so good.


1 pound pasta of choice (we love bow ties with this)

olive oil

3 cans (about 5.5 to 6 ounces each) tuna in water, drained well

6 large cloves garlic, finely chopped

1/2 to 1 teaspoon crushed red pepper flakes  (optional)

1 cup Kalamata olives, pitted and chopped

3 tablespoons capers, drained

½ cup chicken broth (or white wine if you have it handy)

2 14oz. cans diced tomatoes  

A generous handful fresh flat-leaf parsley, chopped

2 teaspoons lemon zest

Salt and pepper to taste


  • Cook pasta as directed
  • Meanwhile, heat olive oil over medium heat. Add the garlic and red pepper flakes (if using), cook 1- 2 minutes.
  • Add tuna and break it up with your spoon.
  • Add olives and capers, cook a minute or 2 more, then add chicken broth (or white wine); stir and cook down a minute.
  • Stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
  • Add salt and pepper to taste.  If you want it to be saucier, add either more chicken broth or a ladle full of the pasta water (after the pasta has cooked in it – the starch will help thicken the sauce).
  • Mix well with pasta and serve. 

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