Linguine with Tuna Puttanesca

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

Showing 41-50 of 88

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  • on June 17, 2011

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    It is a classic Italian pasta, the only little suggestion for all pasta sauce to make it healthier can be to put the base ( in this case oil, garlic, pepper flakes,tomato and tuna all together in the pan and let it cook slowly ....You will avoid frying and you will get the taste of each ingredients and not an overpowering garlic taste. The sauce wont be greasy at all, and it will be more digestible.

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  • on June 04, 2011

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    Yummy, and SO easy.

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  • on June 02, 2011

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    very delicious

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  • on June 01, 2011

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    We had this tonight for dinner. Really good, even without the capers but next time I'll include them.

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  • on May 01, 2011

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    So delicious, I could eat it every day! So easy to make too.

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  • on May 01, 2011

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    This dish is marvelous and very easy to make. It's layered, flavored and delicious with Italian tuna in olive oil. OMG! I didn't have Kalamata olives, so I substituted black olives. I suppose any pasta would work well here, I used orecchiette. I am making this again next week and i'm doubling the recipe. Thanks

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  • on April 26, 2011

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    This was great although I would have preferred more tuna or tomatoes.

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  • on April 18, 2011

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    Very flavorful and easy! I used whole wheat linguine instead, and it turned out great. Next time I think I am going to add mushrooms to add even more flavor. This is definitely an easy meal to make if you are someone on the go all the time.

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  • on April 02, 2011

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    Very tasty and so quick! The only thing I added was a little bit of feta cheese at the end. What a delicious, healthy meal!

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  • on March 30, 2011

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    this was very good. i used leftover shrimp instead of tuna, and, i couldn't look at a pile of pasta without some Parmesan on it.did not realize how fast it was made. next time will make salad, bread, and pour the wine before i start.

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