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Linguine with Tuna Puttanesca

Linguine with Tuna Puttanesca
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Linguine with Tuna Puttanesca is a quick and flavorful Italian pasta dish combining tangy olives, briny capers, hearty tuna, garlic, and anchovies in a vibrant sauce, tossed with perfectly cooked linguine for a satisfying, nutritious meal ready in under 30 minutes.

Ingredients

Scale

Pasta

  • 200g linguine pasta (or gluten-free linguine for gluten-free option)

Sauce

  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 3 anchovy fillets
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 2 tablespoons capers, rinsed
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 can (about 150g) tuna in olive oil, drained and flaked
  • 1 cup diced tomatoes (fresh or canned) or 2 tablespoons tomato paste
  • 2 tablespoons fresh parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Ingredients: Chop the garlic, slice the olives, rinse the capers, and gently drain and flake the canned tuna. Measure and set aside the crushed red pepper, anchovies, diced tomatoes or tomato paste, and chopped parsley so everything is ready to use.
  2. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve about 1/2 cup of pasta water before draining the pasta.
  3. Make the Sauce: Heat the olive oil in a large skillet over medium heat. Add minced garlic and anchovy fillets, stirring frequently until the garlic is soft and the anchovies have dissolved, about 2-3 minutes. Stir in crushed red pepper flakes and cook briefly to release their flavor.
  4. Add Olives, Capers, and Tomatoes: Add the sliced Kalamata olives, rinsed capers, and diced tomatoes or tomato paste to the skillet. Simmer gently for about 5 minutes to allow the flavors to meld.
  5. Incorporate Tuna: Flake the tuna into the sauce and gently fold it in, warming it through while maintaining the texture. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
  6. Combine Pasta and Sauce: Add the drained linguine to the skillet and toss thoroughly to coat the pasta with the sauce. Mix in most of the chopped parsley, reserving some for garnish.
  7. Serve and Garnish: Plate the linguine, sprinkle with the remaining fresh parsley, and drizzle additional olive oil if desired. Serve immediately for best taste and texture.

Notes

  • Use high-quality canned tuna packed in olive oil for the best flavor and moist texture.
  • Anchovies dissolve into the sauce, adding essential umami; avoid skipping them if possible.
  • Saving pasta water is key to adjusting sauce consistency and helping it cling to the pasta.
  • Cook garlic gently over medium heat to avoid bitterness and preserve its aroma.
  • Check salt levels carefully as olives, capers, and anchovies contribute saltiness themselves.

Nutrition

Keywords: linguine, tuna puttanesca, Italian pasta, quick pasta recipe, Mediterranean flavors, easy dinner, gluten-free pasta

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