Blond Puttanesca (Linguine With Tuna, Arugula and Capers) Recipe (2024)

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Cooking Notes

EugeniaH

I made this with all the bells and whistles - green castelverano olives, panko with grated lemon rind, fresh cherry tomatoes, lemon wedges. Awesome!

KRB

THis was good and I'm going to try it again with a little tinkering. Between the anchovies and the capers, this ends up very salty. I'd go lighter on the salt in the pasta water than you would normally do.

Olga

Buonissima ricetta! Pasta always needs salted water to taste delicious. Use less of the salted pasta water, and less anchovies and capers if concerned with too salty a flavour....in fact 10 anchovies (better to use the ones packed in olive oil, and not the brined ones), and the 3 tabs capers are quite a lot. Rinsing well the salt from the capers is very important. Ciao from Tuscany!

Steve

Pet peeve: Pasta comes in 16 oz. boxes. But this recipe calls for 12 oz. of pasta. Pain in the next to either measure out 3/4 of the box contenets or adjust other ingedients upward. So I’m starting a grass-roots movement to advocate for pasta recipes based on 16 oz. of pasta. To the barricades!!

NanceG

Ooooh, no comparison.The Italians poach the tuna in olive oil it’s pavked in, so it ends up being a very firm, solid, meaty mass.It isn’t like the pale-flavored, flakey, watery North American tuna which breaks down and practically disappears.When you use the oil-packed solid Italian tuna, you’ll have a nice bit of texture and flavor in every bite.Don’t toss the oil from the jar!!It’s great for using in salad dressings or sautéeing a dish like this.

BC

I do think some amazing summer cherry tomatoes would make a very nice addition, to balance the saltiness.

melissa

This recipe delivered! Only change I might make next time, is add some white wine instead of water when sauteeing the garlic and I will definitely double the arugula or add it much later in the cooking process. It shrunk too much.

Gary

10 anchovies = 2.5 tsp

andrea

This came out fantastic! Easy, salty, briny, spicy. Just be careful with salt and taste as you go along. I used salt cured capers and even after rinsing them, they were salty enough that the pasta didn’t need any additional flaky salt. Lemon at the end is a must. Serve with a simple tomato salad with basil and boom. Dinner is done. Yum.

Peg

Made this last week and loved the flavors. However, the arugula was too limp. I would add it later, with the tuna, and gently fold in for a minute or two. I will definitely make it again!

Sue Chamberlain

A dish very similar to this was served in San Francisco in a very small neighborhood restaurant. One thing they added that was a great balancer “Golden Raisins”. I loved the dish and I’m glad to have this recipe to riff on.

huja

Great minds think alike, I suppose . . . I had a couple of Roma tomatoes that I skinned, seeded, and diced that I mixed in the last step to add a little freshness and color to the dish. I'm avoiding refined carbs these days so it was whole wheat spaghetti in my recipe. This works out great because the whole wheat pasta pairs well with big, flavorful sauces. I'd make this recipe again.

Barbara G

I used spiral vegetables instead of pasta! Yumzy

Nina

This was great, and I followed it to a T, except for adding parsley. One thought though, maybe add pine nuts instead of panko. I think the crunchy, nutty flavor would be a great addition! :-)

NJ resident

This is tasty with canned Italian tuna but what if you don't have any? Use canned Alaskan salmon instead. I've made it with pink and sockeye and they are both delish, especially with chopped green olives and some thinly sliced celery (don't cook it and add at the end and toss with hot pasta). I usually add additional olive oil to taste.

Marie

Love the idea of a "blond" puttanesca. I didn't have capers or sardines, so I used sundried tomatoes for that salty burst of flavor. Came out great.

LaurieKY

I read all the positive reviews and thought this would be outstanding, but even though I followed the recipe pretty closely (I’m generally prone to tinkering), the sum was far less than its parts. The delicious (and expensive) oil-packed tuna…lost. The capers and anchovies…same. Though thank goodness for the panko/lemon zest, and a sprinkle of finishing salt, which fortunately made it edible.

Amo Coquere

Love, love, love this pasta! I do add a bit more pasta water. I make the full recipe and eat it over the course of a few days as I’m the only family member who likes tuna … lucky me!

Amanda B

Made fresh pasta - amazing Fettuccine Didn’t have arugula- added leek with garlic- also v good but try with arugula next timeSqueezed half lemon at end10/10 AMAZING recipe for company or special occasion

Julie

This was excellent! Made as directed but added toasted pine nuts as I plated. Served with steamed green beans with fresh thyme and lemon zest. I’m looking forward to making this again!

Connor

Excellent dish. Fair warning that the salt on those capers really should be rinsed—I forgot to and I ended squeezing about half a lemon onto my plate afterwards just to balance things out. Awesome recipe and super easy for pretty much any home cook of any skill level.

LW

This recipe ended up being a disaster. I assumed when the recipe said it made 12 muffins that it made 12 standard muffins, so I used most of the batter. I used a ladle to put batter into the muffin tin, and was hard to know how much 3 oz was. I did not use muffin cup liners because of heating the pan and melting the butter. Unfortunately, the muffins overflowed the rim, making a nice muffin top, but also making them impossible to get them out of the pan. They all came out in pieces.

keep it classy san diego

Blah. Followed the recipe with all reasonable suggestions; arugula same time as tuna, olives and toasted panko with lemon zest topping. Classic puttanesca is MUCH better.

Jill

I already made this before seeing this recipe. However, I use canned salmon. It's very simple and good for an easy weeknight meal.

Alice

This has become a favorite in our household. Unusual mix of flavors, simple to make, and VERY tasty. Followed the recipe w/o any substitutions. Perfect.

Davis

Replace arugula with spinach

Lee

Amazing. Extra capers, lemon juice

cc

Add lemon zest and possibly half a lemon squeeze

Davis

Wait on the pasta to cook before you start the sauce

Kristin

This recipe is nearly identical to one that has been on heavy rotation at my house for the past 15 years! I originally found it on the back of a box of linguine. Over time, it has evolved to feature kale instead of arugula and no anchovies but oil-cured black olives along with the capers. I couldn’t believe how my young children gobbled it down! It became known as “Tuna In-guine”. When we started using spinach linguine, it became “Tuna In-greeny”. By which name we still call it.

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Blond Puttanesca (Linguine With Tuna, Arugula and Capers) Recipe (2024)

FAQs

What is the meaning of puttanesca sauce? ›

It is an easy sauce, briefly cooked, and is very fragrant and spicy. Puttanesca translates as “in the style of the whor*.” The name derives from the Italian word puttana which means whor*. Puttana in turn arises from the Latin word putida which means stinking.

What are the ingredients of puttanesca? ›

Bold and comforting in the best way, puttanesca sauce is made of simple pantry staples including canned tomatoes, garlic, anchovies, olives and capers. Throw in some spaghetti for the perfect pasta puttanesca any night of the week!

What to pair with puttanesca pasta? ›

My preference, given the base is cooked tomatoes, would be for a southern Italian red - even a basic carafe wine would do.
  1. Sicilian and southern Italian reds such as nero d'avola, negroamara and primitivo.
  2. Inexpensive zinfandel (you don't want one that's too extracted or high in alcohol with this punchy pasta sauce)
May 24, 2021

What is the taste of puttanesca sauce? ›

Puttanesca sauce recipes will vary based on what ingredients are available on-hand, but traditionally, puttanesca sauce tastes salty from the olives and anchovies with a sweet kick from the tomatoes and oil. Puttanesca is a unique variation from traditional tomato sauces, but its flavor profile is hard to beat.

What is a substitute for anchovies in puttanesca? ›

What Can I Use Instead Of Anchovy In Puttanesca? There really is no perfect substitute for the anchovies in Puttanesca sauce, but you can use miso paste, fish sauce or even just a little extra salt. Some say seaweed makes for an excellent vegan substitute.

What if puttanesca is too salty? ›

You can reduce the salt in water, but if your sauce is too salty the final dish will still turn out imbalanced. Consider making another batch of puttanesca making sure you carefully soak the capers before adding them and don't add any salt, so that it results low on salt, then mix the two batches together.

What does puttanesca mean in Italian? ›

Puttanesca translates as “in the style of the whor*.” The name derives from the Italian word puttana which means whor*. Puttana in turn arises from the Latin word putida which means stinking.

What are capers and what do they taste like? ›

The taste of a caper is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own. Because they're packed in brine, capers also have a very salty, savory flavor profile.

What's the difference between pasta arrabiata and pasta puttanesca? ›

Like puttanesca sauce, arrabbiata sauce is tomato-based and typically includes garlic, olive oil, and red chili flakes. However, arrabbiata sauce does not contain anchovies, capers, or olives, which are distinctive ingredients of puttanesca sauce.

What wine goes best with puttanesca? ›

Look around for Arnaldo Caprai Grecante, an Umbrian wine made entirely from the local Grechetto grape. It is usually quite easy to find in fine wine stores. Alternatively, a blend whose flavors will also match well is Marisa Cuomo Ravello Bianco. This is an Amalfi coast blend of Falanghina and Biancolella.

What are the health benefits of pasta puttanesca? ›

Pasta Puttanesca is packed with tomato nutrition

Cooked with a little oil, the nutrients become more available for your body to use them. Fresh and canned tomatoes improve health by reducing the risk of heart disease and cancer. Tomatoes are high in potassium which helps blunt the effect of sodium on blood pressure.

Do Italians eat pasta with olives? ›

Olives are a significant part of the Mediterranean diet, and Italy is one of the countries in the Mediterranean region where olive cultivation and consumption have a long history. Olives are used in various dishes, such as salads, pasta sauces, pizzas, and antipasti (appetizers).

What olives taste like capers? ›

Manzanilla olives will be your best bet for caper replacements in terms of taste, texture, and appearance due to their acidic, savory flavor and their deep yellow-green color.

How long does puttanesca sauce last in the fridge? ›

Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Spaghetti alla Puttanesca in the fridge for approximately 3 days or so.

What country is puttanesca from? ›

Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti.

What kind of food is the Italian Puttanesca? ›

Spaghetti alla Puttanesca is a traditional Italian pasta from Naples that's quick to put together from pantry staples. If you have canned tomatoes, garlic, olives, anchovies and capers in your cupboard, you can knock out this simple but flavourful sauce in a flash.

What does spaghetti alla puttanesca taste like? ›

Spaghetti alla Puttanesca tastes like the most bold and intense tomato sauce you've ever tried. In addition two two kinds of tomatoes (paste and peeled whole canned), there are capers, anchovies, olives, and peppers going on as well. It is briny and acidic, garlicky and so very flavorful.

What does puttanesca smell like? ›

A fecundity; a salty, fertile funk, made of fermentation and brine, that is physically felt as much as it is smelled. Puttanesca, quite simply, smells like messy, exuberant sex.

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