| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very tasty! Plus it was a nice and light pasta dish that’s not a salad. I followed the recipe exactly and like others topped with feta and Parmesan for serving. This will be a nice pasta dish for my summer rotation.
Since I always have these ingredients, it’s an easy, fast & delicious go-to meal.
Top with Parmesan and or feta.
Top with Parmesan and or feta.
Made this with homemade whole wheat pasta. Simple and delicious.
Great combination of flavors! I added chopped onion with the garlic. Added some feta at the end along with shredded parmesan cheese. Will make again. Pretty easy to put together.
Delicious! I used a jar of Italian tuna. Quick and easy prep. Will certainly make this again.
I found the recipe and then watched the class. I made this tonight and it was delicious! I think I put in too much olive oil to start but once the pasta got added, it seem to work out I was able to use basil from my container garden I plan to make this recipe again it was wonderful.
We adore this recipe. We prefer to use RIO brand tuna with it as it does make it taste so much better. Most times, we don’t bother with the basil (unless it is in the garden growing). This recipe and a bottle of white and it does not get much better. If you are someone who can’t get over how tuna and pasta go together, but you like both separate – you need to try this.
We’ve made this three times and love it! Very simple to make and very tasty. I usually just use whatever diced tomatoes I can find at the store and it works great. We usually don’t have capers or basil but it’s still delicious. We cut it in half for two people, great weeknight dinner!
It was pretty easy to make and tasted great. I will definitely make it again — the only change I might make would be to skip the tuna. Although it added lean protein, the tuna didn’t exactly meld with the classic puttanesca flavors.
Loved this! Simple, lite, and very tasty! It’s a keeper for us!