Recipes Tuna puttanesca

Recipes Tuna puttanesca

Recipes Tuna puttanesca

Recipes Tuna puttanesca As the pasta is cooking make this traditional Italian sauce which features the solid flavours of chilli and olives. Tuna puttanesca


  • 375g spaghetti
  • 425g can tuna in oil
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 4 anchovy fillets, finely chopped (optional)
  • 1/2 teaspoon dried chilli flakes
  • 2 x 400g cans crushed tomatoes
  • 1/2 cup kalamata olives


  • Step 1 Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan.
  • Step 2

    Meanwhile, drain tuna, reserving 2 tablespoons oil. Place tuna in a bowl. Flake.

  • Step 3

    Heat reserved oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, anchovies (if using) and chilli. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened. Season with pepper. Stir in tuna and olives. Add to pasta. Toss to combine. Serve.