Photo of Tagliatelle tuna puttanesca by WW

Tagliatelle tuna puttanesca

Points® value
Total Time
40 min
10 min
30 min
Puttanesca is a popular pasta dish that usually calls for anchovies, but this version uses tinned tuna instead. Make it quick by using our make-ahead soffrito and tomato sauce.


Olive Oil

¾ tablespoon(s)


1 large

Carrots, raw

1 medium

Celery, Raw

1 stick(s)


1 clove(s)

Bay leaf, dry

1 leaf/leaves


2 clove(s)

Balsamic vinegar

1 teaspoon(s)

Groovy Food Co. Agave Nectar Light Amber & Mild

1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

Capers, in Brine

1½ tablespoon(s)

Wholewheat Pasta, dry

240 g

Parsley, fresh

1 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Tuna in spring water, drained

2 can(s), medium, drained


1 large


3 clove(s)

Tomato Purèe

3 tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)


690 g

Oregano, Dried

2 teaspoon(s), level

Vinegar, All Types

2 teaspoon(s)

Groovy Food Co. Agave Nectar Light Amber & Mild

2 teaspoon(s)


  1. Heat ½ tablespoons olive oil in a nonstick pan set over a low heat. Add the diced onion, carrot, celery stick and 1 bay leaf. Cook stirring occasionally for 20-25 minutes or until veg is softened. You may need to add a splash of water if the veg starts to stick. Add 2 sliced garlic cloves and cook for a further 2-3 minutes, then remove the bay leaf from the pan.
  2. Stir in the soffrito, tomato sauce, vinegar, agave syrup, chilli flakes, capers and 250ml water. Bring to the boil, then reduce the heat and simmer for 20 minutes until thickened.
  3. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle to pack instructions until al dente. Drain.
  4. Stir most of the parsley and all of the lemon juice and tuna into the sauce, then season to taste. Cook for a further 2-3 minutes, until warmed through.
  5. Toss the pasta and sauce together, then serve with the extra capers and parsley scattered over the top.


To make the homemade tomato sauce, Put 1 chopped onion, 3 roughly chopped garlic cloves, 3 tablespoons tomato purée and 100ml water into a food processor and blitz to a paste. Mist a large nonstick pan with calorie controlled cooking spray and cook the paste over a medium-low heat for 5 minutes. Pour in 680g passata, then half-fill the bottle with water and add this to the pan, too. Stir in 2 teaspoons red wine vinegar, 2 teaspoons agave syrup and 2 teaspoons dried oregano, then season and bring to the boil. Reduce the heat and simmer for 20 minutes, until thickened and reduced.