The Perfect Tuna Puttanesca, According to The Pasta Queen
For Nadia Munno, known to millions as The Pasta Queen, puttanesca reigns supreme. In her version, she replaces the traditional anchovy with our Premium Yellowfin Tuna packed in pure olive oil. The result? Classic, transformative, and just gorgeous!
Invented in the Italian city of Naples, pasta puttanesca is defined by bold flavor and unmistakable depth. When done properly, every ingredient shines: briny olives, sharp capers, garlic, ripe tomatoes, and savory seafood.
While traditional Spaghetti alla Puttanesca relies on anchovies to deliver its signature savoriness, Italian-born Nadia takes a different path. Instead of melting anchovies into the sauce, she folds in hand-filleted Genova Premium Yellowfin Tuna in Olive Oil.
Ingredients Matter
Puttanesca cooks quickly. That’s part of its character, but it also means incorporating high-quality ingredients is key.
By opting for yellowfin tuna in olive oil—or“green gold” as Nadia likes to call it—you’re enriching the sauce in two ways. The tuna lends a layered complexity and mouthwatering Mediterranean flavor all while adding a ton of protein, plus omega-3s. The oil mingles with the tomatoes and garlic to tie the dish together and create a fuller, more rounded bite.
In other words, tuna in olive oil becomes less of a simple swap and more of the backbone of the dish.
The Royal Touch
Nadia’s technique stays faithful to Italian tradition: simple steps, precise timing, and respect for each ingredient’s role.
1. Build the aromatic base.
Olive oil acts as a flavor carrier. The first step of her recipe requires cooking yellow onion and parsley in warmed olive oil. This step essentially transforms the onions from raw and sharp to sweet, soft, rich, and savory.
2. Fold in the main flavor foundation.
In many traditional Italian puttanesca recipes, the sauce is made first, and the tuna is added last. In Nadia’s recipe, she adds the tuna BEFORE the sauce fully forms to ensure the tuna emulsifies. Garlic, calabrian chili pasta, and the briney elements—capers and olives—are also added during this step to layer more saltiness and aromatics. By cooking all of these ingredients together briefly, their flavors infuse the oil and each other, creating a cohesive combo.
3. Deglaze the pan.
White wine adds acidity and light sweetness to help balance the intensity of the previous ingredients. It brightens the dish and prevents the sauce from becoming too dense or tasting overly briny. Once the alcohol aroma evaporates, it’s time to add the vibrant tomato passata.
4. Marry the pasta and sauce.
Transfer your al dente pasta to the skillet with the sauce along with a ladle (about ½ cup) of pasta water, or Nadia likes to say, “tears of the pasta gods.” Stir with the passion of an Italian!
5. Brighten the final dish with fresh parsley and serve!
A Dish That Speaks for Itself
There’s something wonderfully unapologetic about puttanesca. It doesn’t rely on elaborate technique or a fancy garnish. Its confidence comes from simple ingredients.
In The Pasta Queen’s interpretation, tuna becomes the quiet star, offering depth, texture, and a distinctly Mediterranean character. Serve the puttanesca atop your favorite pasta, with a generous drizzle of olive oil, and perhaps a glass of wine. The sauce will take care of the rest, and might just transport you to Napoli itself.
Nonna would be proud!
Check out the full recipe here, and shop The Pasta Queen’s very own Tuna Puttanesca pasta essentials to help you get started.
