This hearty pasta dinner is from Milk Street Community member Karen Waldman of Brookfield, Connecticut. Bold, briny puttanesca sauce finds delicious partners in creamy white beans and flaked tuna. This recipe is a one-pot wonder. First we boil the pasta, drain it, then use the same pot to make the sauce. Waldman prefers orecchiette pasta because the small saucer shapes catch bits of the olives, capers and tuna. She also likes to keep the consistency on the “soupy” side; stir in additional pasta water at the end to adjust the consistency to suit your taste.