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Greatest plates · Main
Penne alla Puttanesca with Tuna
A punchy, salty-savoury Roman-style pasta built on olives, capers and anchovy, with canned tuna stirred through to make it a proper protein-packed dinner. Fast, cheap and deeply flavoured.
Serves 4Prep 10 minCook 20 mintuna
Containsgluten · fish
Protein 20%Carbs 53%Fat 27%
About 470 kcal a serve — 24 g protein, 62 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the pasta
pastaBring a large pot of water to the boil, add the salt, then cook the penne until just al dente per packet timing. Scoop out a mugful of pasta water before draining.
In the potPasta →
al dente
Gather the sauce base
prepWhile the pasta cooks, get your olive oil, sliced garlic, chilli flakes, anchovies, olives and capers ready by the stove.
On the boardPrep →
Melt the anchovies
sauceWarm the olive oil in a large frying pan over medium heat. Add the garlic, chilli flakes and anchovies and cook, stirring, for 2–3 minutes until the anchovies dissolve into the oil and the garlic is fragrant but not browned.
In the panSauce →
medium heat
Build the sauce
sauceAdd the olives, capers and crushed tomatoes. Simmer for 8–10 minutes until slightly thickened, then flake in the drained tuna and warm through for 1–2 minutes.
In the panSauce →
simmer 8–10 min
Toss together
finishAdd the drained penne to the pan and toss to coat, loosening with a splash of reserved pasta water until the sauce clings. Stir through the parsley and season to taste.
In the panFinish →
toss to coat
Serve
serveDivide between four bowls and serve straight away, with extra chilli or a drizzle of olive oil if you like.
Cook's noteTuna keeps this a genuine protein main. Anchovies and capers already bring plenty of salt, so taste before adding any extra.
Estimated per serve
470 kcal · 24 g protein · 62 g carbs · 14 g fatestimates, within ~10%
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