Bucatini puttanesca with tuna

Add some spice to your life with this chilli pasta, complete with olives, capers and juicy chunks of tuna.

  • 20 mins preparation
  • Serves 4
  • Print


Bucatini puttanesca with tuna
  • 440 gram can tuna in chilli oil
  • 2 clove garlic, crushed
  • 4 canned anchovies, drained, chopped
  • 1/4 teaspoon dried chilli flakes, optional
  • 1 1/2 cup (375ml) tomato puree or tomato cooking sauce (provvista sugo)
  • 500 gram bucatini pasta (or other long pasta)
  • 1/2 cup (80g) black olives
  • 2 tablespoon drained baby capers
  • fresh basil leaves, for serving


Bucatini puttanesca with tuna
  • 1
    Drain tuna over a bowl, reserve oil and chilli. You will need 1/4 cup of oil.
  • 2
    Heat reserved oil in a frying pan, cook garlic, anchovies and reserved and dried chillies; stirring, until fragrant. Add flaked tuna and tomato puree; simmer, until thickened slightly.
  • 3
    Meanwhile, cook the pasta in a large pan of boiling, well-salted water until just tender; reserve 1/3 cup (80ml) pasta cooking water. Drain pasta, return to pan.
  • 4
    Combine the pasta with tuna mixture, reserved water, olives and capers.
  • 5
    Sprinkle with basil leaves.


Not suitable to freeze. Pasta suitable to microwave.

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