Linguine “Puttanesca” with tuna

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 524, total fat 16 G., saturated fats 2 G., proteins 24 G., carbohydrates 73 G., fiber 7 G., cholesterol 6 mg, sodium 641 mg, sugar 0 G.

Italian pasta "Puttanesca" is a delicious combination of pasta, capers, tomatoes, olives, anchovies, and spices. This recipe is great because it uses mostly pantry staples—canned goods—and instead of traditional anchovies, canned tuna in olive oil is used. Combine the cooked linguine pasta with the remaining ingredients in a frying pan, and in less than half an hour, you'll have a delicious dinner filled with the flavors of Mediterranean cuisine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of linguine pasta
1 can (140 g) albacore tuna in olive oil
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 - 0.5 tsp crushed red pepper flakes
2 tbsp. capers, dried
0.5 tbsp. coarsely chopped kalamata olives
1 can (800 g) San Marzano tomatoes
4 basil leaves, torn + extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: linguine pasta, tuna, San Marzano tomatoes, capers, olive, red pepper flakes, basil

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper and cook, stirring, until the garlic is lightly toasted, 1-2 minutes. Add the capers and olives and cook for another 2 minutes. Mash the tomatoes directly into the skillet with your hands, reserving the juices from the can. Cook until the liquid has evaporated slightly, about 2 minutes.

Add the reserved tomato juice, basil, and salt to taste and cook until the sauce thickens, 1-2 minutes. Add the tuna with the butter, breaking it up with a fork, and season with salt to taste.
Drain the pasta, setting aside 0.5 cups of the cooking water, and return the pasta to the pan. Add the cooking water to the sauce and stir. Season the pasta with pepper and sprinkle with basil.

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