Cooking with Tinned Fish: My Favorite Pasta Puttanesca Recipe

Cooking should be fun and easy—especially when you've got a recipe that's quick to prepare and loaded with flavor. Today, I'm excited to share one of my favorite dishes: a classic Pasta Puttanesca featuring the rich depth of tinned fish. This is a recipe I love to make at home, not just because it's delicious, but because it's a perfect example of how simple ingredients can create something extraordinary.

Why I Love Pasta Puttanesca

Pasta Puttanesca is rooted in Italian cooking, known for bold flavors and a bit of an adventurous twist. Legend has it the name comes from a Latin word meaning "stinky," a nod to the punchy garlic and anchovies that define this dish. I love that I can whip this up in just about 30 minutes—it's ideal for a quick weeknight dinner that still feels special.

Here's What You'll Need

For my version of Pasta Puttanesca, you'll want to gather the following ingredients:

• ½ pound of pasta (I usually make enough for two, keeping it small and intimate)

• Garlic, thinly sliced

• Pitted Kalamata olives, chopped

• Tinned fish: I go with high-quality tuna and anchovies for the best flavor

• Diced tomatoes (I like mine chunky for texture)

• Capers

• Fresh parsley, chopped

• Red pepper flakes for some heat

• Olive oil

A Little History on Tinned Fish

Before we dive in, here's a quick story about tinned fish. Back in the days of French exploration, this method was created as a way to provide soldiers with a portable protein source. They would boil seafood, store it in jars, and later use tins to prevent breakage. I find that knowing a bit of history makes the experience of cooking with tinned fish even more satisfying.

Step 1: Boil the Pasta

First, bring a pot of salted water to a boil. I cook the pasta until it's al dente—firm but not too hard—because it'll continue cooking a bit when it meets the sauce. I set my timer for about eight minutes and get the sauce going while the pasta cooks.

Step 2: Building the Sauce

While the pasta is boiling, I heat up some olive oil in a sauté pan. To make it extra flavorful, I pour in a bit of the oil from the tinned fish. I start with sliced garlic, giving it a quick sauté until it's aromatic but not burnt. Next, I add the anchovies and mash them right into the oil, creating a savory base for the sauce.

Once the anchovies are nicely blended in, I add the tuna, breaking it up with a spoon. Then I toss in Kalamata olives and capers and let the flavors mingle for a minute. I follow up with the diced tomatoes—I prefer chunky tomatoes for a bit of texture, and they add a nice acidity that balances out the dish.

Step 3: Bringing It All Together

As the pasta nears al dente, I save a bit of the pasta water, which I like to use for adjusting the sauce's consistency. Once the pasta's drained, I add it to the sauté pan, giving everything a good toss so the noodles soak up that rich sauce.

I skip adding extra salt here since the anchovies, tuna, and capers bring their own natural saltiness. Instead, I like to kick up the flavor with a pinch of red pepper flakes—just enough for a little heat, but feel free to adjust to your taste.

Step 4: Finishing Touches

To finish, I sprinkle in some freshly chopped parsley. This adds a nice pop of color and a bit of brightness to balance the other flavors. If I have pecorino Romano on hand, I'll grate a bit over the top—it adds a savory, creamy finish that ties everything together.

Serving the Dish

When it comes to plating, I keep it simple. This dish is all about those bold, hearty flavors, so I let the colors and textures of the ingredients speak for themselves.

Wine Pairing

For a fun pairing, I suggest a sparkling wine made from Albarino grapes. It's refreshing and crisp, which complements the robust flavors of the Pasta Puttanesca beautifully.

Final Thoughts

Cooking Pasta Puttanesca like this is about more than just the meal—it's about the enjoyment of making something delicious with simple ingredients. I hope you find this recipe as fun and satisfying as I do.

Watch the video tutorial! 👇

If you enjoyed this recipe, don't keep it to yourself—share it with friends, family, or anyone who loves a great meal! Who knows? You might just inspire someone else to try their hand at this Mediterranean classic.