Photo of Quick Tuna Pasta Puttanesca by WW

Quick Tuna Pasta Puttanesca

Total Time
20 min
15 min
5 min
This gorgeous-looking pasta puttanesca entrée comes together in just 20 minutes from start to finish and is an excellent way to use up leftover pasta. Originally developed in Naples, the sauce usually features a combination of tomatoes, capers, garlic, olives, and anchovies. In our version, we use flaked white tuna instead of the anchovies, but it still provides that hit of umami that makes the sauce so irresistible. It also features chopped yellow peppers, sliced red onions, and fresh parsley. You can also add some heat with a pinch of red pepper flakes, which we'd highly recommend. If you don’t like heated tuna, let the dish come to room temperature before eating.


Extra virgin olive oil

1 tsp, divided

Yellow pepper(s)

cup(s), finely diced

Uncooked red onion(s)

¼ cup(s), sliced, chopped


2 medium clove(s), minced

Canned tomatoes

½ cup(s), fired-roasted variety


4 large, kalamata, pitted, quartered


1 Tbsp

Cooked farfalle pasta

1 cup(s)

Canned chunk white tuna in water

3 oz, drained, flaked

Fresh parsley

3 Tbsp, chopped

Table salt

¼ tsp


  1. Heat 1/2 tsp oil in a medium nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add tomatoes, olives and capers; cook, stirring, until hot. Add pasta; toss.
  2. Stir in tuna and parsley; remove from heat. Spoon into a bowl and sprinkle with salt; stir in remaining 1/2 tsp oil. Enjoy hot or at room temperature.
  3. Makes 1 serving.