One-Pan Tuna Pasta

One-Pan Tuna Pasta


This recipe is a bit of a riff on pasta puttanesca, using familiar ingredients such as capers, anchovies, and olives.
  • 8 oz. long pasta such as bucatini, linguine or spaghetti
  • Kosher salt
  • 1 c. sun-dried tomatoes, preferably not in oil
  • 1 tbsp. capers
  • 3 garlic cloves, peeled
  • 6 anchovies
  • ¼ c. extra-virgin olive oil
  • 1 (6.7-oz) jar of tuna in olive oil, or 1 (5-oz.) can of tuna in olive oil
  • ⅔ c. mixed olives, pitted and torn into small pieces
  • 1 tbsp. finely chopped fresh parsley
  1. In a large skillet, add water, leaving about ½” from the top. Bring to a boil and add 2 teaspoons of salt.
  2. Boil pasta for 2 to 3 minutes less than the box instructions. It should be just al dente. Reserve 1 ½ cups pasta water before draining.
  3. If using a food processor: Process sun-dried tomatoes, capers, garlic, anchovies, and olive oil until a smooth paste forms.
  4. If not using a food processor: Working with 1 ingredient at a time, chop sun-dried tomatoes, capers, garlic, and anchovies, running your knife over the smaller pieces until you get them as fine as possible. Press the side of your knife down on the ingredients and use the edge to make a paste. Toss the ingredients together in a medium bowl and stir in the oil until a paste forms.
  5. In a large skillet over medium heat, add sun-dried tomato paste and cook, stirring constantly, until slightly darkened in color and fragrant, 3 to 4 minutes.
  6. Reduce the heat to medium low, then slowly whisk in reserved pasta water until a cohesive, pourable sauce forms. Flake the tuna into large chunks, then add to the sauce (along with the oil from the tuna cans) and the olives. Stir to combine.
  7. Add the pasta and cook, tossing to coat, for an additional 1 to 2 minutes. Top with parsley and serve.

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