Pasta Puttanesca

I just learned that Pasta Puttanesca roughly translates as “pasta in the style of a whore.” I wonder if we could change all that wish fresh tuna – maybe get rid of that fishy taste?

Planning on make this dish tomorrow as I have some of the ingredients already! Photos to come.

Pasta Puttanesca


24 ounces tomato sauce
1 pound spaghetti or angel hair pasta
5 ounces Italian tuna, packed in olive oil
2 ounces anchovies, packed in olive oil
1 eggplant, diced (and peeled if you prefer)
1 small onion, diced
2 cloves garlic, minced
1/4 cup olives (green or Kalamata), roughly chopped
1 teaspoon capers
1 tablespoon sugar
Red pepper flakes to taste
A handful of fresh oregano, parsley, or chives (finely chopped)


  1. Bring a large pot of salted water to boil and cook the pasta.
  2. Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize.
  3. Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and sautee for another minute or so.
  4. Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs.

2 thoughts on “Pasta Puttanesca

  1. Yum, Stephanie – – I love Puttanesca and look forward to trying it with tuna. I also like the Italian version of the Aidell chicken sausage (we had some at the beach after you and Neal went home) and will try with that. Happy cooking!

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