Linguine with Tuna Puttanesca
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 524 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 6 milligrams
- Sodium
- 641 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 7 grams
- Protein
- 24 grams
- Total: 25 min
- Active: 25 min
Ingredients
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
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 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.
- 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.