Linguine with Tuna Puttanesca

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


Kosher salt

12 ounces linguine

2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1/4 to 1/2 teaspoon crushed red pepper 

2 tablespoons capers, drained

1/2 cup roughly chopped kalamata olives

One 28-ounce can San Marzano tomatoes

4 basil leaves, torn, plus more for garnish

One 5-ounce can albacore tuna packed in olive oil

Freshly ground black pepper


  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper 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.
  3. Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.