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Tuna Linguine With Tomatoes, Olives & Capers

by Kiano Moju • featured in Pantry Pastas 4 Ways

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • salt, to taste
  • ½ lb
    linguine (225 g)
  • 2 tablespoons
    olive oil
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon
    red chili flakes
  • 2 teaspoons
    dried oregano
  • 1 tablespoon
    caper
  • ½ cup
    kalamata olive (75 g)
  • 2 tablespoons
    tomato paste
  • 14 oz
    diced tomato, 1 can (395 g)
  • 5 oz
    tuna, 1 can, drained (140 g)

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Preparation

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  2. Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  3. Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  4. Add the tuna and cook for another minute.
  5. Toss in the cooked pasta.
  6. Enjoy!
 

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