Back to Penne with Tuna Puttanesca All Reviews for Penne with Tuna Puttanesca - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3032_101607_puttenesca.jpg
Ingredients Ingredient Checklist Coarse salt 1/4 cup plus 1 tablespoon olive oil, plus more for water 1 pound whole wheat penne 4 cloves garlic, finely chopped 1 can (2 ounces) anchovies, packed in oil, minced 1/2 cup capers, rinsed and drained 2 ribs celery, finely chopped 1/2 cup Kalamata olives, pitted 2 cans (13 3/4 ounces each) artichoke hearts, drained and quartered 2 jars (26 ounces each) tomato sauce 1 pound fresh albacore tuna, cut into 1-inch pieces Crushed red pepper flakes Freshly grated Pecorino-Romano cheese, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 3032_101607_puttenesca.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
3032_101607_puttenesca.jpg
3032_101607_puttenesca.jpg
Ingredients
Ingredients
- Coarse salt 1/4 cup plus 1 tablespoon olive oil, plus more for water 1 pound whole wheat penne 4 cloves garlic, finely chopped 1 can (2 ounces) anchovies, packed in oil, minced 1/2 cup capers, rinsed and drained 2 ribs celery, finely chopped 1/2 cup Kalamata olives, pitted 2 cans (13 3/4 ounces each) artichoke hearts, drained and quartered 2 jars (26 ounces each) tomato sauce 1 pound fresh albacore tuna, cut into 1-inch pieces Crushed red pepper flakes Freshly grated Pecorino-Romano cheese, for serving
Directions
Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.
Reviews (4)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
Reviews (4)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 5 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/14/2008 This was an excellent, light but filling meal. I enjoyed making it and eating it. A great way to get more whole grains and seafood into our household diet. Plus, the cats like it because they get their "tuna treat"! Martha Stewart Member Rating: Unrated 07/12/2008 I made this for a simple supper for my son and me, using canned (solid white) tuna, regular black olives, regular pasta (not whole wheat) and organic commercial spaghetti sauce. It was very good, and reheated well the next day for lunch. If I were to make it for guests, I would probably follow the recipe exactly, but it was excellent anyway. Martha Stewart Member Rating: Unrated 01/18/2008 I have made this several times now, using both fresh and canned tuna (Joe's mom's original recipe calls for canned, but Martha's staff changed it to fresh). I don't usually make a lot of pasta dishes, but this one is amazing. Using whole-wheat pasta makes it much healthier and, although the anchovies, capers, and olives sound they would make the dish really salty, I find the seasoning perfect when I use my own no-salt tomato sauce. Be forewarned: I've never tried it with commercial tomato sauce.Martha Stewart Member
Rating: Unrated 07/14/2008
This was an excellent, light but filling meal. I enjoyed making it and eating it. A great way to get more whole grains and seafood into our household diet. Plus, the cats like it because they get their “tuna treat”!
Rating: Unrated
Rating: Unrated 07/12/2008
I made this for a simple supper for my son and me, using canned (solid white) tuna, regular black olives, regular pasta (not whole wheat) and organic commercial spaghetti sauce. It was very good, and reheated well the next day for lunch. If I were to make it for guests, I would probably follow the recipe exactly, but it was excellent anyway.
Rating: Unrated 01/18/2008
I have made this several times now, using both fresh and canned tuna (Joe’s mom’s original recipe calls for canned, but Martha’s staff changed it to fresh). I don’t usually make a lot of pasta dishes, but this one is amazing. Using whole-wheat pasta makes it much healthier and, although the anchovies, capers, and olives sound they would make the dish really salty, I find the seasoning perfect when I use my own no-salt tomato sauce. Be forewarned: I’ve never tried it with commercial tomato sauce.
All Reviews for Penne with Tuna Puttanesca
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Penne with Tuna Puttanesca
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
