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Linguine with Tuna Puttanesca

Linguine with Tuna Puttanesca
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Linguine with Tuna Puttanesca is a vibrant and savory Italian-inspired pasta dish combining briny olives and capers with hearty tuna, tossed with perfectly al dente linguine. Ready in under 30 minutes, it offers bold flavors using minimal ingredients and delivers a satisfying, restaurant-quality meal ideal for busy weeknights.

Ingredients

Scale

Pasta

  • 200g linguine pasta

Protein

  • 1 can (about 5 oz / 140g) tuna in olive oil, drained

Produce & Flavorings

  • 1/2 cup black olives, pitted and chopped
  • 2 tbsp capers, drained
  • 3 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes (adjust to taste)
  • 1 cup cherry tomatoes, halved or 1 cup canned crushed tomatoes
  • 1/4 cup fresh parsley, chopped

Oils & Seasonings

  • 3 tbsp extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil, then cook the linguine according to the package instructions until al dente. Drain the pasta, reserving one cup of pasta water to adjust the sauce consistency later if needed.
  2. Sauté the aromatics: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant and lightly golden without burning the garlic.
  3. Build the sauce: Add chopped black olives, capers, and cherry tomatoes (or crushed tomatoes) to the skillet. Let the mixture simmer gently, breaking down the tomatoes into a chunky sauce to blend the bold flavors together.
  4. Add the tuna: Drain the canned tuna and gently flake it into the skillet with the sauce. Warm it just until heated through, ensuring the tuna retains its delicate texture.
  5. Combine pasta and sauce: Toss the cooked linguine into the skillet with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency, mixing well to coat every strand evenly.
  6. Finish with herbs and seasoning: Remove the skillet from heat, stir in fresh parsley, and season with salt and freshly ground black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Use high-quality canned tuna for the best flavor and texture.
  • Do not overcook the pasta; slightly firm linguine helps the sauce cling better.
  • Season salt gradually as olives and capers already add saltiness.
  • Reserve pasta water to emulsify and perfectly coat the pasta.
  • Add fresh parsley at the end for a bright, fresh finish.
  • Optionally garnish with anchovy fillets or caper berries for extra umami.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Freezing the sauce separately is recommended; avoid freezing cooked pasta with tuna.
  • Reheat gently adding a splash of water or olive oil to refresh the sauce.

Nutrition

Keywords: linguine, tuna, puttanesca, pasta, Italian, quick dinner, olives, capers, seafood pasta, spicy pasta

Find it online: https://marygourmet.com/linguine-with-tuna-puttanesca/