Pasta Tonno alla Puttanesca (Lupin)
Puttanesca-style tuna and olives on a lupin base
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Join HomecookedIngredients
- 180 g Lupin pasta
- 2 tin Tinned tuna
- 500 g Cherry tomatoes
- 30 g Kalamata olives
- 1 tbsp Capers
- 2 tbsp Extra-virgin olive oil
- 2 cloves Garlic
- 1 tsp Salt
- 2 Anchovy fillets (optional)
- ½ tsp Red pepper flakes (optional)
- 2 tbsp Parsley (optional)
Method
- Bring a large pot of well-salted water to a boil.
- While the water heats, slice the garlic, halve the cherry tomatoes, and pit the olives.
- Cook the lupin pasta 5 minutes — one minute shy of the pack's 6. It softens fast, so drain it early rather than late.
- Reserve a mugful of pasta water, then drain.
- Melt the anchovies with the garlic and chili flakes in the olive oil over medium heat for 1 minute.
- Add the cherry tomatoes, olives and capers; simmer 6–7 minutes until the tomatoes collapse, then flake in the drained tuna.
- Toss the lupin pasta through the sauce, loosening with pasta water until it coats.
- Scatter the parsley and serve.
About Pasta Tonno alla Puttanesca (Lupin)
Pasta Tonno alla Puttanesca (Lupin) is an Italian lunch or dinner that comes together in about 20 minutes and serves 2. It fits anti-inflammatory eating.
Pasta Tonno alla Puttanesca (Lupin): frequently asked questions
Is Pasta Tonno alla Puttanesca (Lupin) gluten-free?
Based on its ingredients, Pasta Tonno alla Puttanesca (Lupin) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Pasta Tonno alla Puttanesca (Lupin)?
The core ingredients are essential, but you can leave out anchovy fillets, red pepper flakes, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Pasta Tonno alla Puttanesca (Lupin) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.