I love making Penne alla Calabrese because it’s full of character and so quick to prepare. The combination of anchovies, olives, and tuna creates a deliciously savory sauce with a touch of the sea, balanced by the sweetness of tomato and the sharpness of pecorino cheese. It’s a wonderful example of how Calabrian cuisine transforms humble pantry ingredients into something truly satisfying.
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
I start by heating 3 tablespoons of olive oil in a large pan over medium heat. I add one clove of crushed garlic and the anchovies, letting them melt gently into the oil. For a bit of heat, I sometimes add a pinch of red pepper flakes.
I roughly chop the olives (both black and green), rinse the capers to remove excess salt, and flake the tuna. I add everything to the pan and stir for a few minutes so the flavors blend together.
I pour in the tomato sauce, then season with salt, a pinch of oregano, and black pepper. I let it simmer gently for about 10 minutes so the sauce thickens slightly and the flavors deepen.
Meanwhile, I bring a large pot of salted water to a boil and cook the penne until al dente.
Once the pasta is cooked, I drain it and toss it directly into the sauce, coating it well so every piece absorbs that rich, flavorful mix.
I serve it immediately with a generous sprinkle of grated pecorino cheese on top.
Servings and Timing
This recipe serves 4 people. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Variations
For a spicier version, I use Calabrian chili paste instead of red pepper flakes. If I want a lighter take, I skip the tuna and add extra olives and capers. For a more rustic flavor, I use whole cherry tomatoes instead of sauce and crush them as they cook.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a pan with a splash of water or olive oil to loosen the sauce. It can also be enjoyed cold as a flavorful pasta salad — the ingredients marinate beautifully overnight.
FAQs
Can I use canned tuna for this recipe?
Yes, I use good-quality canned tuna in olive oil — it adds richness and blends perfectly with the sauce.
Do I need to soak the capers first?
Yes, if they’re salted, I rinse or soak them briefly to remove excess salt before cooking.
Can I make this dish spicy?
Definitely. Calabrian cuisine often includes chili — I add a pinch of red pepper flakes or chili paste.
What’s the best pasta for this sauce?
I like using penne because it holds the sauce well, but rigatoni or fusilli also work great.
Can I make it vegetarian?
Yes, I skip the anchovies and tuna and add more olives or roasted vegetables.
Can I use fresh tomatoes instead of sauce?
Yes, I chop fresh ripe tomatoes and simmer them longer for a rustic, lighter version.
What kind of olives work best?
I prefer a mix of briny black and green olives for balance and flavor contrast.
Can I use cheese other than pecorino?
Yes, parmesan works well if I prefer a milder cheese.
How do I prevent the sauce from becoming too salty?
I taste as I go — the anchovies, capers, and olives are naturally salty, so I add extra salt only at the end if needed.
Conclusion
I love how Penne alla Calabrese brings the bold, sun-drenched flavors of southern Italy to my table. The mix of salty, savory, and tangy ingredients makes every bite rich and satisfying. It’s quick to make, full of Mediterranean character, and always a hit — the perfect pasta for anyone who loves authentic Italian cooking with a little southern flair.
Penne alla Calabrese is a bold and flavorful pasta dish from southern Italy featuring anchovies, olives, capers, tuna, and tomato sauce. It’s a rustic, hearty meal that showcases Calabria’s love for simple, robust ingredients and Mediterranean flavors.
Total Time:30 minutes
Yield:4 servings
Ingredients
400 g penne
2 anchovies
100 g black olives, roughly chopped
100 g green olives, roughly chopped
30 g salted capers, rinsed
150 g tuna (preferably in olive oil), flaked
500 g tomato sauce
3 tbsp olive oil
1 clove garlic, crushed
Oregano, to taste
Pecorino cheese, grated, to taste
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or Calabrian chili paste
Instructions
Heat olive oil in a large pan over medium heat. Add crushed garlic and anchovies, cooking gently until the anchovies dissolve into the oil. Add red pepper flakes if using.
Add the chopped black and green olives, rinsed capers, and flaked tuna. Stir for a few minutes to combine and infuse the flavors.
Pour in the tomato sauce, season with oregano, black pepper, and a small pinch of salt. Simmer gently for about 10 minutes until the sauce thickens slightly.
Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente. Reserve a little pasta water before draining.
Add the drained pasta directly to the sauce, tossing well to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
Serve immediately topped with grated pecorino cheese and a drizzle of olive oil if desired.
Notes
Use Calabrian chili paste for a traditional spicy touch.
Balance the saltiness by tasting before adding extra salt — the anchovies, olives, and capers already add salt.
Substitute fresh chopped tomatoes for the sauce for a more rustic version.
Make it vegetarian by omitting tuna and anchovies and adding extra olives or roasted vegetables.
Leftovers can be served cold as a flavorful pasta salad the next day.
