Home / Easy Weeknight / Main Courses / Pasta & Risotto / Spaghetti Puttanesca

Spaghetti Puttanesca


6 Tbsp Pastene Extra Virgin Olive Oil
4 tsp Pastene Minced Garlic
6 Pastene Anchovy Fillets, finely chopped
¼ tsp red pepper flakes
2 cups Pastene San Marzano Style Tomatoes
2 Tbsp Pastene Capers, drained
¼ cup Pastene Pitted Kalamata Olives, drained and cut in half
1 5 oz can Pastene Tonno
16 oz Pastene Italian Spaghetti
⅓ cup fresh parsley, chopped
⅓ cup Pastene Grated Parmesan Cheese, plus more for garnish
salt and pepper to taste


  • In a large saucepan, combine 4 tablespoons of oil, garlic, red pepper flakes and anchovies. Cook over medium heat until garlic is fragrant and lightly golden, about 5 minutes.
  • Smash tomatoes by hand or with a large fork. Add tomatoes, capers, olives and stir to combine; bring to a simmer. Flake the tuna with a fork and add to the sauce. Remove from heat.
  • Bring a large pot of salted water to a boil and cook pasta for 6 minutes, about 2 minutes before al dente. Drain, reserving 1 cup of pasta water and add pasta to saucepan.
  • Add pasta water, one tablespoon at a time, to keep sauce loose.  Cook over medium-high heat to bring pasta and sauce to a vigorous simmer. 
  • Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper.
  • Serve immediately with more grated cheese at the table.

Product Used

Get our latest offers and promotions