Yields 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.

How to Make It

Step 1
1

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

Step 2
2

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

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
1

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

Step 2
2

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

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Linguine with Tuna, Olives, and Tomatoes

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