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Tuna Puttanesca and Penne

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“Loosely based on"Every Day with Rachel Ray" Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
  2. While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
  3. Add the tuna, flaking it with a wooden spoon.
  4. Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
  5. Stir in the capers and olives and heat until warmed through, 1 minute.
  6. Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
  7. Add a ladle of the pasta cooking liquid to the sauce.
  8. Drain the pasta, add it to the sauce and toss.

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