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Tuna Pasta Puttanesca
1 (12 oz.) box Nature's Place Organic Spaghetti
1 Tbsp. Taste of Inspirations Crushed Black Pepper Dipping Oil
1/2 red onion, finely chopped
1 Tbsp. Nature's Place Roasted Garlic
1/4 tsp. crushed red pepper flakes
2 Tbsp. anchovy paste (sold in the canned tuna aisle)
2 Tbsp. Nature's Place Organic Tomato Paste
1 (28 oz.) can Nature's Place trademark Organic Diced Tomatoes
1/3 cup Taste of Inspirations Pitted Kalamata Olives, quartered (from the olive bar)
2 Tbsp. capers
2 (5 oz.) cans low-salt or no-salt white albacore tuna in water, drained
3 Tbsp. chopped Nature's Place Organic Italian Parsley (optional garnish)
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Tuna Pasta Puttanesca

Tuna Pasta Puttanesca

Tuna Pasta Puttanesca
  • Servings:Serves 4
  • Prep Time:4 minutes
  • Cook Time:26 minutes
1. Bring a large pot of water to a boil over high heat. Stir in a heaping teaspoonful of salt, then add spaghetti. Stir well and cook until just al dente, about 11 minutes,stirring once or twice.
2. While pasta cooks, heat oil in a large skillet over medium heat. Add onion, garlic, and red pepper flakes. Cook and stir until onion begins to soften, about 5 minutes. Add anchovy paste and tomato paste. Stir until evenly blended.
3. Add tomatoes, olives, and capers. Stir well and bring to a simmer, about 10minutes, then reduce heat to medium-low.
4. Drain spaghetti and transfer to a large serving bowl or platter.
5. Use a fork to break up the tuna and add to the sauce; stir to distribute. Pour sauce over the spaghetti and toss until just coated. Sprinkle with parsley, if desired, and serve immediately.
Source: Hannaford fresh Magazine, March - April 2013