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Tuna-Pasta Puttanesca

Tuna-Pasta Puttanesca

Cooking Light JANUARY 2000

  • Yield: 4 servings (serving size: 1 cup)


  • 8 ounces uncooked gemelli or other short twisted spaghetti
  • 2 teaspoons olive oil
  • 1/3 cup chopped pitted kalamata olives
  • 2 garlic cloves, crushed
  • 1 cup chopped seeded tomato
  • 1/4 teaspoon crushed red pepper
  • 1 (9-ounce) can solid white tuna in water, drained
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice


Cook the pasta according to package directions, omitting salt and fat. Drain, and keep warm.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add olives and garlic; sauté 2 minutes. Add tomato, pepper, and tuna; cook 3 minutes or until thoroughly heated.

Combine all the ingredients in a large bowl, and toss well.

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 16%
  • Fat: 5.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 21.1g
  • Carbohydrate: 46.1g
  • Fiber: 2.3g
  • Cholesterol: 21mg
  • Iron: 3.2mg
  • Sodium: 300mg
  • Calcium: 27mg

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Tuna-Pasta Puttanesca Recipe