| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1 pound penne pasta
- 3 tablespoons EVOO, extra-virgin olive oil
- 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
- 6 large cloves garlic, finely chopped
- 1/2 to 1 teaspoon crushed red pepper flakes
- A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
- 3 tablespoons capers, drained
- 1/3 cup white vermouth or 1/2 cup dry white wine – eyeball it
- 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
- A generous handful fresh flat leaf parsley leaves, chopped
- 2 teaspoons lemon zest
- Fresh ground black pepper
- Crusty bread
Instructions
- Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
- Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
- Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 742 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 41 g |
| Cholesterol | 15 mg |
| Sodium | 1036 mg |
Reviews
Absolutely outstanding! I wasn’t expecting it to be so good. The flavors are so complimentary and marry into something fabulous. Try it! (The only thing I changed was to reduce the red pepper flakes to 1/4 t. Enough zing for my family
Tonight I was humbled with only $1.oo in my pocket and no desire to go out I decided to use what was in my pantry to make this dish. Luckily I had white wine leftover from thanksgiving everything else was available. So delicious and my guest (so over thanksgiving turkey really appreciated the flavor of this dish/side of garlic bread. As everyone toasted this delicious meal, I secretly toasted the fact that I had nothing in my wallet but was able to make an amazing meal. Cheers!!!! This one is a keeper.
I watched Rachael Ray make this recipe and it was definitely as easy and quick to make as seen on tv. It had a great flavor (without capers) and turned out to be very delicious – especially as leftovers!
I love how Rachael teaches methods, as opposed to set in stone recipes. I made this tonight, but, instead of tuna, I used spicy sausage (and added a little bit of anchovie paste, like normal, meatless puttanesca). It was deliciously wonderful, and my husband loves it, too.
I’ll definitely be making this again. It’s so easy, and it works with so many different meats!
Thanks, Rachael!
I’ll definitely be making this again. It’s so easy, and it works with so many different meats!
Thanks, Rachael!