Linguine with tinned tuna, olives and chilli
Linguine al tonno

About This Recipe

Are you looking for a delicious tuna recipe with a difference? If you are, you’ve found it! Here’s my linguine al tonno for you to enjoy.

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

TwitterFacebook

4

Serves

10

Ingredients

Tuna

Main Ingredient

Fish Recipes, Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 10 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled and finely sliced
  • 100g pitted Kalamata olives, drained and quartered
  • 5 anchovy fillets in oil, drained and chopped
  • 10 cherry tomatoes, quartered
  • 1/2 teaspoon dried chilli flakes
  • 1 x 200g tin tuna in oil, drained and flaked
  • 2 tablespoons freshly chopped flat leaf parsley
  • 500g linguine of your choice
  • to taste salt

Weight Converter

Found in This Book

Feast your eyes on the finest linguine al tonno! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan over a medium heat and fry the garlic, olives and anchovies for 1 minute, stirring with a wooden spoon.

Add in the tomatoes with the chilli and continue to cook for a further 2 minutes.

Scatter in the tuna with the parsley, season with a little salt and mix together for 1 minute.

Set aside.

Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan over a low heat.

Pour in the tuna, tomato and olive sauce and stir everything together for 30 seconds to allow the flavours to combine.

Serve hot and please do not be tempted to serve it with grated cheese on top.

Once you’re done, simply sit back and enjoy your linguine al tonno and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce

View Recipe

Next Recipe

Bucatini alla Carbonara

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe