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Pasta Puttanesca

Author: Gaby


  • 2 tablespoons olive oil
  • 6 cloves garlic roughly chopped
  • 2 anchovy filets chopped
  • 1 28- ounce can crushed tomatoes
  • Kosher salt and freshly ground black pepper to taste
  • 1 or 2 6-oz cans Genova Yellowfin or Albacore tuna in Easy-Open Cans
  • ½ cup pitted black olives rough chop
  • ½ cup pitted castelvetrano olives rough chop
  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1 pound fettuccine  
  • Chopped fresh parsley for garnish
  • Torn fresh basil leaves for garnish


  • In a large skillet, warm the olive oil with the garlic and anchovies over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden, about 1-2 minutes.
  • Drain tomatoes and add to skillet, season with salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in the tuna, olives, capers and red pepper flakes, and continue to simmer.
  • Cook the pasta according to the package directions. Drain and toss with sauce. Taste and adjust seasonings as necessary, garnish with fresh herbs and serve.