Penne with Tuna Puttanesca


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


  • 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


  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.

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