Linguine with Tuna Sauce
Elevate your pasta night with this quick and flavorful Linguine with Tuna Sauce recipe! Featuring tender linguine coated in a savory sauce made from olive oil-packed tuna, juicy diced tomatoes, and briny capers, this dish is a delectable fusion of simple pantry staples and bold Mediterranean-inspired flavors. A touch of garlic, crushed red pepper flakes, and fresh parsley adds depth and brightness, while an optional sprinkle of Parmesan cheese provides the perfect finishing touch. Ready in just 30 minutes, this easy dinner idea is ideal for busy weeknights yet elegant enough for entertaining. Serve it hot with a side of crusty bread and a crisp green salad for a complete and satisfying meal. Perfect for seafood pasta lovers searching for a light yet satisfying dish!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 grams linguine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 200 grams canned tuna in olive oil, drained
- 400 grams diced tomatoes (canned or fresh)
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 30 grams parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant. Add the crushed red pepper flakes and cook for another 30 seconds.
Add the drained tuna to the skillet, breaking it into small chunks with a spoon. Cook for about 2 minutes, stirring to combine with the garlic and red pepper flakes.
Stir in the diced tomatoes, capers, salt, and black pepper. Let the mixture simmer for 8–10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Add the cooked linguine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, use the reserved pasta water to loosen it, adding a little at a time until the desired consistency is achieved.
Stir in the chopped parsley and adjust the seasoning with additional salt and pepper, if needed.
Serve the linguine hot, garnished with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
