Tuna puttanesca pasta on a fork.

Tuna puttanesca pasta

Course Main Course
Cuisine Italian
Keyword olive, pasta, tomato, tuna
Total Time 30 minutes
Servings 3
Calories 775kcal
Author Helen


  • 2 tbsp olive oil
  • 1 small-medium onion
  • ½ tsp crushed chilli
  • 400 g tin peeled tomatoes (approx. 14 oz)
  • 2-3 cloves garlic
  • 1 tsp dried basil
  • 100 ml vegetable stock (approx. ½ cup)
  • 10-12 pitted black olives
  • 2 tsp capers drained
  • 185 g tin tuna in sunflower or olive oil (approx. 6½ oz)
  • Zest of half a lemon
  • 400 g Cooked tagliatelle or other pasta to serve (approx. 14 oz)


  • Peel and dice the onions. Heat the oil in a large pan over a medium heat, and add the chopped onions and crushed chilli. Fry for a few minutes until the onions are soft and beginning to brown.
  • Add the tinned tomatoes to the pan and crush in the garlic. Use a spoon to break up the tomatoes. Add the basil and vegetable stock, mix well, and bring to a simmer. Cook, covered, for 10-15 minutes.
  • Stir in the olives and capers and cook for another few minutes. The sauce should be starting to thicken.
  • Drain the oil from the tuna into the sauce, then flake in the fish. Mix well to combine. Add the lemon zest, stir and, cook until the tuna is just heated through - about 3 minutes.
  • Serve hot with tagliatelle or other pasta of your choice.


Approx per serving: 775 calories, 37g fat, 28g protein, 82g carbs