Blond Puttanesca (Linguine With Tuna, Arugula and Capers) Recipe (2024)

I made this with all the bells and whistles - green castelverano olives, panko with grated lemon rind, fresh cherry tomatoes, lemon wedges. Awesome!

THis was good and I'm going to try it again with a little tinkering. Between the anchovies and the capers, this ends up very salty. I'd go lighter on the salt in the pasta water than you would normally do.

Buonissima ricetta! Pasta always needs salted water to taste delicious. Use less of the salted pasta water, and less anchovies and capers if concerned with too salty a flavour....in fact 10 anchovies (better to use the ones packed in olive oil, and not the brined ones), and the 3 tabs capers are quite a lot. Rinsing well the salt from the capers is very important. Ciao from Tuscany!

Pet peeve: Pasta comes in 16 oz. boxes. But this recipe calls for 12 oz. of pasta. Pain in the next to either measure out 3/4 of the box contenets or adjust other ingedients upward. So I’m starting a grass-roots movement to advocate for pasta recipes based on 16 oz. of pasta. To the barricades!!

Ooooh, no comparison.The Italians poach the tuna in olive oil it’s pavked in, so it ends up being a very firm, solid, meaty mass.It isn’t like the pale-flavored, flakey, watery North American tuna which breaks down and practically disappears.When you use the oil-packed solid Italian tuna, you’ll have a nice bit of texture and flavor in every bite.Don’t toss the oil from the jar!!It’s great for using in salad dressings or sautéeing a dish like this.

I do think some amazing summer cherry tomatoes would make a very nice addition, to balance the saltiness.

This recipe delivered! Only change I might make next time, is add some white wine instead of water when sauteeing the garlic and I will definitely double the arugula or add it much later in the cooking process. It shrunk too much.

10 anchovies = 2.5 tsp

This came out fantastic! Easy, salty, briny, spicy. Just be careful with salt and taste as you go along. I used salt cured capers and even after rinsing them, they were salty enough that the pasta didn’t need any additional flaky salt. Lemon at the end is a must. Serve with a simple tomato salad with basil and boom. Dinner is done. Yum.

Made this last week and loved the flavors. However, the arugula was too limp. I would add it later, with the tuna, and gently fold in for a minute or two. I will definitely make it again!

A dish very similar to this was served in San Francisco in a very small neighborhood restaurant. One thing they added that was a great balancer “Golden Raisins”. I loved the dish and I’m glad to have this recipe to riff on.

Great minds think alike, I suppose . . . I had a couple of Roma tomatoes that I skinned, seeded, and diced that I mixed in the last step to add a little freshness and color to the dish. I'm avoiding refined carbs these days so it was whole wheat spaghetti in my recipe. This works out great because the whole wheat pasta pairs well with big, flavorful sauces. I'd make this recipe again.

I used spiral vegetables instead of pasta! Yumzy

This was great, and I followed it to a T, except for adding parsley. One thought though, maybe add pine nuts instead of panko. I think the crunchy, nutty flavor would be a great addition! :-)

This is tasty with canned Italian tuna but what if you don't have any? Use canned Alaskan salmon instead. I've made it with pink and sockeye and they are both delish, especially with chopped green olives and some thinly sliced celery (don't cook it and add at the end and toss with hot pasta). I usually add additional olive oil to taste.

Love the idea of a "blond" puttanesca. I didn't have capers or sardines, so I used sundried tomatoes for that salty burst of flavor. Came out great.

I read all the positive reviews and thought this would be outstanding, but even though I followed the recipe pretty closely (I’m generally prone to tinkering), the sum was far less than its parts. The delicious (and expensive) oil-packed tuna…lost. The capers and anchovies…same. Though thank goodness for the panko/lemon zest, and a sprinkle of finishing salt, which fortunately made it edible.

Love, love, love this pasta! I do add a bit more pasta water. I make the full recipe and eat it over the course of a few days as I’m the only family member who likes tuna … lucky me!

Made fresh pasta - amazing Fettuccine Didn’t have arugula- added leek with garlic- also v good but try with arugula next timeSqueezed half lemon at end10/10 AMAZING recipe for company or special occasion

This was excellent! Made as directed but added toasted pine nuts as I plated. Served with steamed green beans with fresh thyme and lemon zest. I’m looking forward to making this again!

Excellent dish. Fair warning that the salt on those capers really should be rinsed—I forgot to and I ended squeezing about half a lemon onto my plate afterwards just to balance things out. Awesome recipe and super easy for pretty much any home cook of any skill level.

This recipe ended up being a disaster. I assumed when the recipe said it made 12 muffins that it made 12 standard muffins, so I used most of the batter. I used a ladle to put batter into the muffin tin, and was hard to know how much 3 oz was. I did not use muffin cup liners because of heating the pan and melting the butter. Unfortunately, the muffins overflowed the rim, making a nice muffin top, but also making them impossible to get them out of the pan. They all came out in pieces.

Blah. Followed the recipe with all reasonable suggestions; arugula same time as tuna, olives and toasted panko with lemon zest topping. Classic puttanesca is MUCH better.

I already made this before seeing this recipe. However, I use canned salmon. It's very simple and good for an easy weeknight meal.

This has become a favorite in our household. Unusual mix of flavors, simple to make, and VERY tasty. Followed the recipe w/o any substitutions. Perfect.

Replace arugula with spinach

Amazing. Extra capers, lemon juice

Add lemon zest and possibly half a lemon squeeze

Wait on the pasta to cook before you start the sauce

This recipe is nearly identical to one that has been on heavy rotation at my house for the past 15 years! I originally found it on the back of a box of linguine. Over time, it has evolved to feature kale instead of arugula and no anchovies but oil-cured black olives along with the capers. I couldn’t believe how my young children gobbled it down! It became known as “Tuna In-guine”. When we started using spinach linguine, it became “Tuna In-greeny”. By which name we still call it.