Best 10 Tuna And Farfalle Puttanesca Recipes

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**Indulge in a Symphony of Flavors: Tuna and Farfalle Puttanesca Delight**

Embark on a culinary journey with our specially curated Tuna and Farfalle Puttanesca recipe, a delightful symphony of flavors that dances on your palate. This delectable dish combines the richness of tuna, the delicate bite of farfalle pasta, and the vibrant zest of a classic puttanesca sauce, resulting in a true masterpiece.

Our Tuna and Farfalle Puttanesca recipe is a symphony of flavors that will tantalize your taste buds. This dish features tender tuna, al dente farfalle pasta, a zesty puttanesca sauce made with tomatoes, olives, capers, and anchovies, and a sprinkle of fresh herbs. It's a quick and easy meal that's perfect for a busy weeknight dinner.

In addition to the main recipe, we also offer variations to cater to different preferences and dietary restrictions. Discover our vegetarian-friendly version, which replaces tuna with roasted eggplant, or explore our gluten-free alternative that utilizes quinoa pasta instead of farfalle. Each variation promises a unique gustatory experience, ensuring that everyone can savor this culinary delight.

So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure that will leave you craving for more. Get ready to tantalize your taste buds with our Tuna and Farfalle Puttanesca recipe - a harmonious blend of flavors that will make your taste buds sing!

Check out the recipes below so you can choose the best recipe for yourself!

TUNA FARFALLE ALLA PUTTANESCA



Tuna Farfalle Alla Puttanesca image

Make and share this Tuna Farfalle Alla Puttanesca recipe from Food.com.

Provided by Pinay0618

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 (5 ounce) cans tuna, drained and flaked (Bumble Bee)
1 lb dry farfalle pasta or 1 lb bow tie pasta
4 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, cut in 1/4 inch slices
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup dry white wine
3 tablespoons capers, drained
1 tablespoon chopped rosemary
1/2 cup kalamata olive, pitted and cut in quarters
1 teaspoon ground black pepper
salt
2 tablespoons chopped Italian parsley

Steps:

  • Prepare pasta according to package directions.
  • Set aside.
  • Place oil in large skillet over medium heat.
  • Add garlic and onions and sauté for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions.
  • Simmer for 5 minutes.
  • Raise heat to medium and cook another 3 minutes until sauce thickens slightly.
  • Add salt to taste.
  • Combine tuna, sauce and parsley with pasta.

TUNA ALLA PUTTANESCA



Tuna alla Puttanesca image

Provided by Food Network

Time 30m

Number Of Ingredients 13

2 cans or pouches (5 oz) tuna, drained and flaked
1 pound dry farfalle or bowtie pasta
4 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, cut in 1/4 inch slices
1 can (14 1/2 oz) diced tomatoes in juice
1 cup dry white wine
3 tablespoons capers, drained
1 tablespoon chopped rosemary
1/2 cup Kalamata olives, pitted and cut in quarters
1 teaspoon ground black pepper
salt to taste
2 tablespoons chopped Italian parsley

Steps:

  • Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;

SPICY TUNA PUTTANESCA



Spicy Tuna Puttanesca image

Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.

Provided by thedailygourmet

Time 25m

Yield 6

Number Of Ingredients 13

1 pound dry spaghetti
2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped Kalamata olives
3 tablespoons capers
4 anchovies anchovy fillets, finely chopped
5 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ cup Pinot Grigio
½ teaspoon red pepper flakes
3 (4 ounce) tuna steaks
½ teaspoon Italian seasoning
1 tablespoon fresh basil leaves, chiffonade

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
  • While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
  • Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
  • Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 4 sliced garlic cloves and a pinch of red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 2 minutes. Add 2 tablespoons capers and 1/2 cup chopped kalamata olives and cook 2 minutes. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 2 minutes. Add the tomato juice, some torn basil, and salt and cook until thickened, 2 minutes. Add a 5-ounce can oil-packed tuna. Toss with 12 ounces cooked orecchiette; season with pepper and top with basil.

TUNA AND FARFALLE PUTTANESCA



Tuna and Farfalle Puttanesca image

Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons finely chopped (3 medium cloves) garlic
2 medium red onions, (1 pound), peeled and cut into 1/4-inch-thick slices lengthwise
1 pound farfalle (bowtie) pasta
10 canned whole plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus 1 cup juice
3 tablespoons nonpareil capers
1 tablespoon finely chopped rosemary
1/2 cup Kalamata olives, (3 ounces), pitted and cut into quarters
Salt and freshly ground black pepper
2 oil-packed Italian-style light tuna, drained
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

  • Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
  • Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

LINGUINE WITH TUNA PUTTANESCA



Linguine with Tuna Puttanesca image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
One 28-ounce can San Marzano tomatoes
4 basil leaves, torn, plus more for garnish
One 5-ounce can albacore tuna packed in olive oil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
  • Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

Nutrition Facts : Calories 524 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 641 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 24 grams

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Steps:

  • Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
  • Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
  • Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)



Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-packed
5 ounces baby arugula or other young greens, such as pea shoots or kale
1 (6-ounce) jar oil-packed Italian tuna, drained and flaked
1/4 cup chopped Italian parsley, plus more for serving if desired
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
  • While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
  • Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
  • Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

6 ounces whole red onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
2 teaspoons olive oil
1 large clove garlic
4 oil-cured olives
1 teaspoon capers
1/2 teaspoon anchovy paste
1/4 cup dry red wine
8 ounces fresh tuna

Steps:

  • Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown.
  • Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
  • Meanwhile, cut the tuna into bite-size chunks.
  • Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Use good quality canned tuna, ripe tomatoes, and flavorful olives.
  • Don't overcook the tuna: Tuna is a delicate fish that can easily become dry and tough if overcooked. Cook it just until it is opaque in the center, about 2-3 minutes per side.
  • Use a good quality pasta: A good quality pasta will hold its shape and texture better than a cheap pasta. Look for a pasta that is made with durum wheat semolina.
  • Cook the pasta al dente: Al dente pasta is cooked until it is firm to the bite. This will help it hold up better in the sauce and prevent it from becoming mushy.
  • Make the sauce ahead of time: The sauce can be made ahead of time and reheated when you're ready to serve. This will save you time and effort on busy weeknights.

Conclusion:

Tuna and farfalle puttanesca is a delicious and easy-to-make pasta dish that is perfect for a quick and easy weeknight meal. The combination of tuna, tomatoes, olives, and capers creates a flavorful and satisfying sauce that is sure to please everyone at the table. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

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