Want something bold, briny, and deeply satisfying—but still weeknight fast? This classic pasta puttanesca leans into pantry staples and lets great tuna do the heavy lifting. It’s punchy from capers and olives, gently spicy from chile, and rounded out with good olive oil and just enough tomato to bring it all together. With each can providing 2 servings, this recipe can easily be doubled or more to put dinner on the table in less than 30 minutes.
The key here is restraint. Don’t drown it in sauce. Let the tuna stay in generous flakes, let the olives speak, and finish with grassy olive oil and fresh parsley.
A classic pairing would be Vermentino or Falanghina, both of which are excellent, crisp Italian white wines with bright acidity, a little salinity, and beautiful with tuna and other seafood. If you’re feeling red, try a chilled Frappato or Etna Rosso for something light and lively.
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INGREDIENTS
1 5 oz. can American Tuna with Salt, gently flaked
6 oz. high-quality spaghetti or linguine
2 Tbsp extra-virgin olive oil, plus more for finishing
2 cloves garlic, thinly sliced
½ tsp red pepper flakes (or to taste)
1 cup crushed tomatoes (preferably San Marzano)
¼ cup kalamata olives, pitted and roughly chopped
1½ Tbsp capers, rinsed and lightly crushed
1 anchovy fillet (optional, but encouraged)
Juice of 1 lemon (to taste)
2 Tbsp flat-leaf parsley, finely chopped
Freshly ground black pepper
Flaky sea salt (as needed)
Directions
1. Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente. Reserve ½ cup pasta water before draining.
2. In a wide sauté pan over medium heat, warm olive oil. Add garlic and red pepper flakes and cook gently until fragrant but not browned. If using anchovy, add now and let it dissolve into the oil.
3. Stir in crushed tomatoes, olives, and capers. Simmer 5–7 minutes until slightly thickened. You’re looking for concentrated, not soupy.
4. Lower heat and gently add the tuna in large flakes along with the oils in the can. Warm through briefly—do not over-stir. You want texture, not a paste.
5. Add drained pasta to the pan with a splash of reserved pasta water. Toss to coat, allowing the starch to emulsify the sauce using more pasta water if needed to keep it loose.
6. Remove the pan from the heat and add a generous squeeze of lemon juice, parsley, and a drizzle of good olive oil. Adjust the seasoning as needed (remember the olives, capers, and tuna bring salinity).
7. Twirl into warm bowls. Finish with flaky sea salt and another drizzle of good olive oil.