Linguine with Tuna Puttanesca

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces linguine
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 cup roughly chopped kalamata olives
  • 1 28 -ounce can San Marzano plum tomatoes
  • 4 basil leaves, torn, plus more for garnish
  • 1 5 -ounce can albacore tuna, packed in olive oil
  • Freshly ground pepper
Directions
  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

  • Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy International Recipes