Quick and Easy Tuna Puttanesca

Somehow it is Thursday again, I am not quite sure how that happened!  It is Little Whisk's third birthday on Saturday so I have been busy arranging gifts and deciding what sort of cake that I should make (vanilla caramel sponge with strawberry swiss meringue buttercream is the winner I think), I can't believe that she is going to be three, the past year has flown passed in a bit of a blur, to be honest.  At the same time as thinking about her birthday, I am also putting a lot of thought into what to do with the blog going forward.  The past year I have been focussed on building up some content and improving my photography (both still a work in progress) but I now feel that I need to give the site more of a clear direction and a better look and feel.  In keeping with what I am trying to implement in our day to day lives, I am hoping to focus more on healthy recipes that are quick and easy to make.  I would love to hear from you if there is anything in particular that you would like to see more of on The Wee Scottish Whisk.

Here is a quick and easy pasta recipe that is a weeknight favourite in our house.  It's great because most of the ingredients are things that you may already have in the cupboard.  Quick to throw together but really flavoursome.



Serves 2


1 Onion, finely chopped

2 Cloves of garlic, crushed

2 Tbsp Olive oil

4 Anchovy fillets (from a can)

1 Tin of chopped tomatoes

2 Tbsp Capers

100g Black olives

1 200g Can of tuna in olive oil (150g drained weight)

160g Dried penne pasta

S&P to taste


  1. Put a pan of salted water on to heat for the pasta.
  2. Heat the oil in a frying pan and fry the onion and garlic for 5 minutes, until starting to soften.
  3. Add the anchovy fillets to the pan and stir for a few minutes, you will see that they start to disintegrate quickly.
  4. Add the capers and fry for a few more minutes
  5. Add the tin of tomatoes, bring to the simmering point and allow to simmer for 10 minutes.
  6. Whilst the sauce is simmering add your pasta to the, now boiling, water and cook to the packet instructions.
  7. When the pasta is nearly ready drain the tuna and add to the sauce alongwith the olives. If the sauce has thickened too much add a couple of spoonfuls of the pasta cooking water to loosen in.
  8. Season to taste, bearing in mind that the anchovies and capers are already quite salty.
  9. Drain the pasta and mix with the sauce.