15-Minute Farfalle Puttanesca with Tuna & Anchovies
Some days, you just want a delicious plate of pasta without spending an hour in the kitchen.
This is one of my favorite kinds of recipes: simple ingredients, big flavor, and ready in 15 minutes.
I start with Barilla farfalle and let anchovies melt gently into extra-virgin olive oil. Then come red bell pepper, garlic, Barilla Basilico tomato sauce, tuna, black olives, and fresh herbs. Toss everything with the pasta and finish with fresh basil, a drizzle of olive oil, and a little cheese.
Try this 15-minute pasta and let me know what you think! I’d love to know if you liked the combination of tuna, anchovies, olives, red pepper, and tomato basil sauce. Simple, flavorful, and perfect for a busy day. Save the recipe and give it a try!
Highlights:
- Ready in 15 minutes
- 🍝 Barilla farfalle
- 🐟 Tuna + anchovies for deep savory flavor
- 🫒 Black olives & extra-virgin olive oil
- 🍅 Tomato basil sauce
- 🌶️ Fresh red bell pepper & garlic
- 🌿 Fresh herbs & basil
- 🧀 Finished with cheese
- ❤️ Simple ingredients. Big Italian-inspired flavor.
View recipe
15-Minute Farfalle Puttanesca | Easy Italian Pasta Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy2
servings15
minutes15
minutes450
kcalA quick, flavorful pasta packed with Italian-inspired flavors. The anchovies melt into the olive oil, while tuna, black olives, red bell pepper, and tomato basil sauce come together to create a simple and delicious sauce. A perfect everyday meal that’s ready in just 15 minutes.
Ingredients
250 g Barilla Farfalle pasta
1 jar Barilla Basilico Tomato Sauce (about 400–500 g)
1 can tuna in olive oil, drained
4–6 anchovy fillets in oil, finely chopped
½ red bell pepper, finely diced
½ cup black olives, pitted and sliced
2 tablespoons extra-virgin olive oil
50 g cheese, grated or shaved
Fresh basil, for serving
Black pepper, to taste
Salt, to taste — use lightly because of the anchovies and olives
A pinch of red pepper flakes, optional
Directions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the Barilla farfalle and cook for about 12 minutes, or according to the package instructions, until al dente. Reserve about ½ cup of pasta water before draining.
- Start the sauce. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the anchovies and red bell pepper. Cook for 2–3 minutes, stirring, until the anchovies begin to melt and the pepper softens.
- Build the flavor. Add the garlic, Barilla Basilico tomato sauce, tuna, black olives, and your favorite fresh herbs. Stir well and let everything simmer gently for about 5 minutes.
Bring it together. Add the drained farfalle to the pan and toss with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce and help it coat the pasta.
Finish and serve. Add freshly ground black pepper and a drizzle of extra-virgin olive oil. Finish with fresh basil and grated or shaved cheese. Serve immediately.
