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My kids ask for this quick and easy dish once a week. I think they just like saying the name.

Farfalle Puttanesca
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can chopped tomatoes
  • 2 tablespoons capers
  • ¾ cup pitted black/Kalamata olives
  • 12 ounces or 2 jars of tuna filets in olive oil
  • ¼ cup chopped fresh parsley
  • 1 pound farfalle or fusilli pasta
  • Grated parmesan cheese
  1. Heat the olive oil over medium-high heat in a large, deep saute pan.
  2. When the oil is hot, sauté the garlic, and cook for a minute.
  3. Lower heat and carefully (it will splatter if too hot) pour in the chopped tomatoes and cook it for 5 minutes, stirring occasionally.
  4. Add the olives and capers.
  5. Turn the heat down to a gentle simmer.
  6. Bring a large pot of salted water to a boil.
  7. When you add the pasta to the boiling water to cook, add the tuna to the sauce and continue to simmer it gently.
  8. Cook the pasta according to the package instructions, to al dente.
  9. Drain the pasta and return it to pot.
  10. Stir the parsley into the pasta sauce.
  11. Combine the sauce and the pasta.
  12. Serve in pasta bowls and sprinkle with parmesan, black pepper, and crushed red pepper to taste.