Food & Cooking Recipes Ingredients Seafood Recipes Penne with Tuna Puttanesca 4.1 (8) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano. Ingredients Coarse salt ¼ 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 ½ cup capers, rinsed and drained 2 ribs celery, finely chopped ½ cup Kalamata olives, pitted 2 cans (13 ¾ 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. Rate it Print