Description
A quick and flavorful 20-minute stovetop tuna pasta recipe combining linguini with a savory tomato sauce, olives, capers, and fresh herbs. Perfect for a satisfying weeknight dinner packed with Mediterranean flavors and simple ingredients.
Ingredients
Scale
Pasta
- 1 lb linguini pasta
- ¼ cup reserved pasta water
Sauce
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 3 to 4 garlic cloves, minced
- 15 ounces diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons red wine or red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons capers, roughly minced
- ½ cup pitted castelvetrano olives, roughly chopped
- 2 teaspoons Italian seasoning
- 5 ounces canned tuna in olive oil (preferably Yellowfin tuna)
- Crushed red pepper flakes, to taste
Garnish
- Parsley, roughly chopped
- Parmesan cheese (optional)
Instructions
- Cook Pasta: Boil the linguini pasta according to the package instructions. Once cooked, reserve ¼ cup of the pasta water, then drain the pasta and set it aside.
- Sauté Onions: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3 to 4 minutes until the onion turns translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Brown Tomato Paste: Add the tomato paste to the skillet, cooking and stirring frequently for 30 seconds to 1 minute until the paste darkens slightly and develops a deeper flavor.
- Deglaze with Red Wine: Pour in the red wine or red wine vinegar, scraping the bottom of the pan to loosen any browned bits, which adds richness to the sauce.
- Add Tomatoes and Seasonings: Stir in diced tomatoes, Italian seasoning, chopped olives, minced capers, and lemon juice. Bring the mixture to a boil, then reduce heat and let it simmer for 8 to 10 minutes, stirring occasionally until the sauce is somewhat thickened.
- Combine Tuna and Pasta: Add the canned tuna and cooked linguini to the sauce. Stir gently and cook for an additional minute until the tuna is warmed through and the pasta is well coated.
- Season and Serve: Remove the skillet from heat. Add salt, pepper, and crushed red pepper flakes to taste. Serve immediately, garnished with chopped parsley and optional parmesan cheese.
Notes
- Reserve some pasta water to adjust the sauce consistency if needed.
- Use good quality canned tuna packed in olive oil for best flavor.
- Red wine vinegar can be substituted if red wine is not available.
- Adjust crushed red pepper flakes according to spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a lower-sodium option, rinse capers and olives before adding.
- Parmesan cheese garnish is optional but adds a nice salty finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 35 mg
Keywords: tuna pasta, quick pasta recipe, stovetop pasta, Mediterranean pasta, weeknight dinner, linguini with tuna, tomato sauce pasta
