Pasta alla Puttanesca – 5 Ingredients

Tuna pasta with roasted cherry tomatoes and Moroccan olives: a quick recipe with a silky tomato-based sauce, perfect for creating a flavorful dish with Mediterranean flair. The flavors are bold, and I love that the tuna oil is used to enrich the sauce!
A 5-ingredient favorite recipe!
The flavors are explosive thanks to roasted tomatoes and garlic. I also love that the tuna oil is used to enrich the sauce – the taste is truly amazing and pairs perfectly with the tomato sauce.
Why make this recipe?
- A creamy sauce without cream: the pasta cooking water helps emulsify the tuna oil and tomatoes for a silky texture.
- Authentic Mediterranean flavors: tuna in oil, black olives, and roasted tomatoes create a perfect balance of sweetness, acidity, and saltiness.
- Quick, convenient, and few ingredients: ready in under 30 minutes, using pantry staples like canned tuna, pasta, and tomatoes.

Preheat the oven to 400°F (200°C). Place the cherry tomatoes, olives, and garlic cloves on a baking sheet with a generous drizzle of olive oil. Roast for 20 minutes.
Meanwhile, cook the pasta in salted water according to package instructions. Reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
Stir in the canned tuna with its oil, the grated tomatoes, roasted tomatoes, garlic, and olives. Cook over medium heat, stirring vigorously. Add the reserved pasta water as needed and continue stirring for about 1 minute until the sauce is silky and well combined.
Serve with grated Parmesan or ricotta salata and fresh basil leaves (optional).
Bon appetit and enjoy!
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