Pasta Puttanesca

  • 8 persons
  • cooking time:20
  • difficulty


  • 1 clove of garlic, crushed.
  • 1 shallot, peeled, chopped
  • 1 tin of anchovies (45 g each), drained (23 g)
  • 1 tin of peeled tomatoes (400 g each)
  • 2 teaspoons red wine vinegar
  • 200 g penne (or other dried pasta)
  • 10 Taggian olives, pitted
  • 100 g cherry tomatoes, halved
  • 2 cans of tuna from Fish Tales in olive oil (140 g each),
  • ½ A bunch of basil, only the leaves
  • olive oil
  • salt and pepper

How to prepare

How about a classic Pasta Puttanesca? With ingredients from the fridge this is a super light, healthy and quick dish.


  • 1 Heat a generous dash of olive oil in a frying pan over medium heat and gently fry the garlic and shallot for 2-3 minutes. Then add the anchovy fillets and let them "melt" while stirring.
  • 2 Add the peeled tomatoes and the red wine vinegar and simmer for 3-4 minutes with the lid on the pan. Then mash them with a mash tamper.
  • 3 Meanwhile, heat a pan with plenty of water and salt on medium heat and cook the penne according to the instructions on the packaging.
  • 4 Add the olives and cherry tomatoes to the shallots and tomatoes mixture, bring to the boil and simmer for a few minutes at low heat. Then stir in the drained tuna, let everything warm-up for 2 minutes and season with pepper and a little salt if necessary.
  • 5 Pour the penne into a sieve. Drain the pasta and stir carefully through the tomato sauce. Divide the pasta puttanesca between two plates, drizzle with some olive oil and serve with the basil leaves.

Skipjack in olive oil 2-pack

Anchovy fillets in olive oil