Tuna and Farfalle Puttanesca


Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.


  • 3 tablespoons olive oil

  • 2 teaspoons finely chopped (3 medium cloves) garlic

  • 2 medium red onions, (1 pound), peeled and cut into ¼-inch-thick slices lengthwise

  • 1 pound farfalle (bowtie) pasta

  • 10 canned whole plum tomatoes, seeded, sliced ¼ inch thick lengthwise, plus 1 cup juice

  • 3 tablespoons nonpareil capers

  • 1 tablespoon finely chopped rosemary

  • ½ cup Kalamata olives, (3 ounces), pitted and cut into quarters

  • Salt and freshly ground black pepper

  • 2 oil-packed Italian-style light tuna, drained

  • 2 tablespoons roughly chopped fresh flat-leaf parsley


  1. Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.

  2. Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

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