Linguine with Tuna, Olives, and Tomatoes

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.

Good, solid recipe


Serves 4

Recipe from


Nutritional 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


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


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.

Note: Nutritional analysis is per serving.


January 2009
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