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Penne with Tuna Puttanesca

This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.

  • Servings: 4
Penne with Tuna Puttanesca

Source: The Martha Stewart Show, October Fall 2007

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

  1. 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.

  2. 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.

  3. 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.

  4. Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.

Reviews (4)

  • WesternLady 14 Jul, 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"!

  • WesternLady 14 Jul, 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"!

  • dovecanyon 12 Jul, 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.

  • xina 18 Jan, 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.

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