I love this recipe because it combines everything I adore about southern Italian cooking—big flavors, simple ingredients, and minimal effort. The saltiness of the olives and capers, the richness of the tuna, and the sweetness of the tomato sauce create a perfectly balanced dish. It’s a weeknight-friendly recipe that still feels special and authentic.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400 g penne 2 anchovies 100 g black olives 100 g green olives 30 g salted capers 150 g tuna 500 g tomato sauce Oregano, as needed Pecorino cheese, as needed Salt, as needed Pepper, as needed
Directions
Step 1 I heat 3 tablespoons of olive oil in a large pan and add 1 clove of crushed garlic. As soon as the garlic becomes fragrant, I add the anchovies and let them melt gently into the oil. If I’m in the mood for extra heat, I toss in a few pieces of red chili.
Step 2 I chop the pitted black and green olives, rinse the capers to remove excess salt, and roughly chop the tuna. I add all these ingredients to the pan, stirring for a few minutes so the flavors blend together.
Step 3 I pour in the tomato sauce, season lightly with salt, pepper, and a pinch of oregano, and let it simmer for about 10 minutes over low heat, stirring occasionally until the sauce thickens slightly.
Step 4 While the sauce cooks, I bring a large pot of salted water to a boil. I add the penne and cook it until al dente, following the package instructions.
Step 5 I drain the pasta and add it directly into the pan with the sauce, tossing everything together over low heat for about a minute so the penne absorbs the flavors.
Step 6 I serve it hot, sprinkled with freshly grated Pecorino cheese and a drizzle of extra olive oil for that final touch of richness.
Servings and Timing
This recipe serves 4 people and takes about 30 minutes in total—5 minutes of prep time and 25 minutes of cooking. It’s an ideal meal for when I want something hearty and satisfying without spending too much time in the kitchen.
Variations
Sometimes I replace the anchovies with a few sun-dried tomatoes for a slightly sweeter flavor. If I want it spicier, I add Calabrian chili paste or crushed red pepper flakes. I can also make it lighter by skipping the cheese or using whole-grain pasta for extra fiber.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of water or olive oil to loosen the sauce and warm it gently on the stove. This dish isn’t ideal for freezing, as the olives and tuna can change texture once thawed.
FAQs
Can I use canned tuna?
Yes, I usually use good-quality canned tuna in olive oil—it blends beautifully with the sauce.
Can I skip the anchovies?
Yes, but I love keeping them in because they melt completely and add a deep, savory flavor without tasting fishy.
Can I use fresh tomatoes instead of tomato sauce?
Definitely. I use about 6 ripe tomatoes, peeled and crushed, and let them simmer longer until thick.
What’s the best pasta shape for this recipe?
I like penne because it holds the sauce well, but rigatoni or fusilli also work perfectly.
Can I make it spicy?
Absolutely. I often add Calabrian chili flakes or a spoonful of chili oil for an authentic kick.
What cheese works best?
Pecorino Romano is traditional, but Parmesan or Grana Padano are good substitutes if I prefer a milder flavor.
Can I add vegetables?
Yes, I sometimes add sautéed eggplant, cherry tomatoes, or spinach for extra texture and freshness.
How do I make it less salty?
I rinse the capers and use unsalted tuna to balance the flavors.
Can I make it ahead of time?
I like to prepare the sauce ahead—it keeps well in the fridge for up to 2 days. I just reheat it and toss with fresh pasta before serving.
Conclusion
Penne alla Calabrese is a dish that perfectly captures the spirit of southern Italy—vibrant, bold, and full of passion. I love how quickly it comes together and how every bite delivers a balance of savory, salty, and slightly spicy flavors. It’s my go-to pasta when I want something easy yet deeply satisfying, straight from the heart of Calabria.
A bold and rustic Southern Italian pasta made with penne, tuna, olives, capers, anchovies, and a rich tomato sauce. Savory, slightly spicy, and full of Calabrian character.
Ingredients
400 g penne
2 anchovies
100 g black olives, pitted and chopped
100 g green olives, pitted and chopped
30 g salted capers, rinsed
150 g tuna (preferably in olive oil), chopped
500 g tomato sauce
1 garlic clove, crushed
3 tbsp olive oil
Oregano, to taste
Pecorino cheese, freshly grated, to taste
Salt, to taste
Pepper, to taste
Red chili flakes or Calabrian chili (optional)
Instructions
Heat olive oil in a large pan over medium heat. Add crushed garlic and sauté until fragrant. Add anchovies and let them melt into the oil. Add chili if desired.
Add chopped olives, rinsed capers, and tuna. Stir for a few minutes to combine flavors.
Pour in tomato sauce. Season with salt, pepper, and oregano. Simmer on low heat for about 10 minutes until slightly thickened.
Meanwhile, cook penne in salted boiling water until al dente.
Drain pasta and add it directly into the pan with the sauce. Toss over low heat for 1 minute to coat evenly.
Serve hot with grated Pecorino and a drizzle of olive oil.
Notes
Add Calabrian chili paste for more heat.
Replace anchovies with sun-dried tomatoes for a sweeter flavor.
Use whole-grain pasta for a lighter, more nutritious version.
