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Linguine with Tuna, Olives, and Tomatoes

Yield Serves 4
Time: 25 minutes. Salty green olives, capers, and chile give a delicious spark to this dish, setting it leagues beyond good old tuna and noodles.


  • 3/4 pound whole-wheat linguine
  • 12 pimento-stuffed green olives
  • 4 garlic cloves
  • 2 tablespoons capers
  • 1 chopped serrano chile
  • 3 tablespoons olive oil
  • 1 cup canned crushed tomatoes
  • 1 can (6 oz.) oil-packed albacore tuna (look for pole- or troll-caught), drained
  • Chopped parsley
  • Salt to taste

Nutrition Information

  • calories 495
  • caloriesfromfat 29 %
  • protein 24 g
  • fat 16 g
  • satfat 2.4 g
  • carbohydrate 68 g
  • fiber 11 g
  • sodium 739 mg
  • cholesterol 13 mg

How to Make It

  1. Cook pasta as package directs, reserving 1/2 cup cooking water.

  2. Meanwhile, in a food processor, pulse olives, garlic, capers, and chile into a paste.

  3. In a large frying pan over medium heat, cook paste in olive oil, stirring, until slightly thickened. Add tomatoes, tuna, drained pasta, and reserved cooking water. Cook and stir a few minutes to blend flavors. Add parsley and salt to taste.

  4. Note: Nutritional analysis is per serving.