Mealime recipe · lives on in MealPot
Puttanesca Pasta Salad with Tuna, Anchovies & Artichokes
- 25 min
- 2–6 servings
- 645 kcal / serving
A bright pasta salad with tuna, artichokes, olives, and capers, finished with a tangy garlic-anchovy dressing. It keeps textures varied and comes together quickly for a weeknight meal.
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Ingredients
- 2anchovy fillets, packed in oil
- 1 (6 oz) jarartichoke hearts, marinated
- 1 ½ tbspcapers
- 1 (6 oz) canchunk light tuna in water
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ⅓ cupKalamata olives, pitted
- ⅛ cuppine nuts
- 1shallot
- 5 ozspaghetti pasta
- shallots
From the pantry: balsamic vinegar, black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · large pot · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Directions
- Bring a large pot of water to a boil, add salt, and cook the spaghetti until just tender, about 8–10 minutes.
- Peel and mince the garlic and shallots, then place them in a large mixing bowl.
- Finely mince the anchovy fillets and stir them into the bowl with their oil and the vinegar; whisk until a cohesive dressing forms.
- Drain and slice the artichoke hearts, then add them to the dressing in the bowl.
- Halve the olives lengthwise and add them to the mixture.
- Roughly chop the capers and fold them into the bowl.
- Wash and halve the grape tomatoes, then add them to the bowl.
- Wash and finely chop the parsley leaves and stems, then add to the bowl and mix well.
- Drain the pasta, rinse with cold water, and add to the bowl with the dressing.
- Drain the tuna, flake it with a fork, and fold it into the salad; toss gently to combine.
- Divide the salad among bowls and sprinkle with pine nuts before serving.
Two tips
- Prep the dressing and toppings up to a day ahead and refrigerate in separate containers for quick assembly.
- Omit the anchovies for a milder dressing, or serve the salad over greens for a lighter option.
Nutrition per serving
- Calories
- 645 kcal
- Protein
- 27 g
- Carbs
- 73 g
- Fat
- 29 g
- Fiber
- 9 g
- Sodium
- 862 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.