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Quick Pasta Puttanesca

Quick Pasta Puttanesca

Quick Pasta Puttanesca


Makes 6 to 8 servings


1 package (16 ounces) uncooked spaghetti or linguine
3 tablespoons plus 1 teaspoon olive oil, divided
1/4 to 1 teaspoon red pepper flakes*
2 cans (6 ounces each) chunk light tuna packed in water, drained
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
24 pitted kalamata or ripe olives
2 tablespoons capers, drained

*For a mildly spicy dish, use 1/4 teaspoon red pepper. For a very spicy dish, use 1 teaspoon red pepper.


  1. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; add 1 teaspoon oil and toss to coat.
  2. Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling. Add tuna; cook and stir 2 to 3 minutes. Add onion and garlic; cook and stir 1 minute. Add tomatoes with juice, tomato sauce, olives and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
  3. Add sauce to pasta; mix well.

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