Quick Tuna Pasta Puttanesca
6
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
1
Difficulty
Easy
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.
Ingredients
Extra virgin olive oil
1 tsp, divided
Yellow bell pepper
⅓ cup(s), chopped, finely diced
Red onion
¼ cup(s), sliced, chopped
Garlic
2 clove(s), minced
Canned tomatoes
½ cup(s), fired-roasted variety
Olives
4 olive(s), large, kalamata, pitted, quartered
Capers
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
