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

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe

Petti di Pollo al Mascarpone, Salvia e LimeChicken Breasts in Creamy Sage & Lime Sauce

Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.

4

Serves

14

Ingredients

Chicken

Main Ingredient
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Panna Cotta al BaileysBaileys Panna Cotta

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!

6

Serves

6

Ingredients
View Recipe