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Tuna Puttanesca

Tuna Puttanesca

Recipe by Sara Tane

4-6 servings

Tuna Puttanesca


1 pound long pasta, such as bucatini or spaghetti

Kosher salt, to taste

3 tablespoons olive oil

1 cup black olives, pitted

6 Fishwife anchovy filets, plus their oil

4 large garlic cloves, sliced

1 medium shallot, halved and thinly sliced

3 tablespoons capers, drained

Red pepper flakes, as desired

¼ cup tomato paste

1 (28-ounce) can whole peeled tomatoes, crushed by hand

Freshly ground black pepper, to taste

3 tins Fishwife Tuna, drained

¼ cup chopped fresh parsley, plus more for garnish


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of the cooking water, then drain the pasta in a colander. Return it to the pot and toss in oil to prevent sticking.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add shallot, garlic, olives, anchovies, anchovy oil, capers and red pepper flakes and stir until shallots are fragrant and translucent, and anchovies have melted into the oil, 2-3 minutes. Add tomato paste and cook until it slightly darkens in color, 2 minutes.

Add the tomatoes and their juices. Bring to a gentle simmer over medium heat, stirring occasionally and breaking up the tomatoes with a spatula or wooden spoon, until the sauce has thickened, about 15 minutes. Take the skillet off the heat and stir in the tuna and fresh parsley. Season to taste with salt and pepper, as needed.

Add the sauce to the pot with the pasta and toss well, adding a splash of pasta cooking liquid if the pasta looks dry. Serve immediately in bowls with more parsley and pepper flakes. 

Tuna Puttanesca


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