Food & Cooking Recipes Ingredients Seafood Recipes Penne with Tuna Puttanesca 4.1 (8) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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