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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 495
  • Calories from fat: 29%
  • Protein: 24g
  • Fat: 16g
  • Saturated fat: 2.4g
  • Carbohydrate: 68g
  • Fiber: 11g
  • Sodium: 739mg
  • Cholesterol: 13mg


  • 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. 1. Cook pasta as package directs, reserving 1/2 cup cooking water.
  2. 2. Meanwhile, in a food processor, pulse olives, garlic, capers, and chile into a paste.
  3. 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.
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