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Milk Street Bowtie Orecchiette Puttanesca with Tuna and White Beans

Orecchiette Puttanesca with Tuna and White Beans

4-6 Servings

30 minutes

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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.

4-6

Servings

Tip

Don’t forget to rinse and drain the beans. If their starchy liquid makes it into the pot, it will turn the sauce thick and heavy. Don’t worry about removing the garlic cloves after they’re lightly browned. They’ll soften and break apart slightly as the sauce cooks.

30 minutes

1 pound orecchiette pasta
Kosher salt and ground black pepper
1 tablespoon extra-virgin olive oil, plus more to serve
2 medium garlic cloves, smashed and peeled
1 teaspoon red pepper flakes
1 cup pitted green or black olives (or a combination), roughly chopped
¼ cup drained capers, rinsed and patted dry
28 ounce can whole peeled tomatoes, crushed by hand
15½ ounce can cannellini beans, rinsed and drained
5 ounce can olive oil-packed tuna, drained and flaked
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped
Ingredients
  • 1
  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon red pepper flakes

  • 1

    cup pitted green or black olives (or a combination), roughly chopped

  • ¼

    cup drained capers, rinsed and patted dry

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 15½

    ounce can cannellini beans, rinsed and drained

  • 5

    ounce can olive oil-packed tuna, drained and flaked

  • cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

Orecchiette Puttanesca with Tuna and White Beans

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