Pantry Pasta Puttanesca

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This pantry pasta puttanesca is a brilliant high-protein take on the classic Italian favourite. By using store-cupboard staples like tinned tuna, olives, and anchovies, you can create a deeply savoury dish that feels far more indulgent than its simple ingredients suggest. The addition of crispy fried capers provides a sophisticated textural contrast to the silky, tomato-rich sauce, making it a wonderful option for a quick yet impressive weeknight supper.

Ideal for busy households, this nutritious meal delivers a satisfying punch of protein and omega-3 fatty acids. The combination of salty umami flavours and punchy chilli flakes ensures every bite is balanced and aromatic. Serve this comforting linguine straight from the frying pan for an easy family dinner, perhaps with a crisp green salad and a squeeze of fresh lemon to brighten the rich flavours.

Ingredients for Pantry Pasta Puttanesca

450g linguine or other long pasta
Koshersalt
1 (400g) can diced tomatoes
120 ml extra jungfruolivolja, delad
60ml capers, drained
6 oil-packed anchovy fillets
1 matsked tomatpuré
50g pitted Kalamata olives, halved
2 teaspoons dried oregano
1/2 teskedar krossade röda chiliflakes
170g oil-packed tuna

How to make Pantry Pasta Puttanesca

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml pasta cooking liquid; return pasta to pot.

While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.

Heat 60ml oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet.

Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 60ml oil, and 180ml pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 60ml pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.

Divide pasta among plates. Top with fried capers.

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