Description
A quick and wholesome dish that blends tuna, olives, and capers with linguine, perfect for busy weeknights.
Ingredients
Scale
- 400g linguine
- 1 can tuna in olive oil, drained
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup black olives, pitted and sliced
- 2 tbsp capers, rinsed
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in diced tomatoes, olives, capers, and red pepper flakes. Simmer for about 10 minutes.
- Add the drained tuna to the skillet and gently break it apart, mixing it into the sauce. Heat through.
- Toss the cooked linguine with the tuna puttanesca sauce until evenly coated. Season with salt and pepper to taste.
- Serve garnished with fresh parsley.
Notes
For a creamy version, stir in a bit of heavy cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 30mg