1 pound whole-wheat linguine or spaghetti
1 tablespoon olive oil, divided
4 garlic cloves, minced
1-2 teaspoon crushed red pepper
¼ cup chopped Kalamata olives
¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)
¼ cup capers, drained
1 teaspoon dried basil
1 (28-ounce) can or box of crushed tomatoes
2 (6-8 ounce) cans of tuna, drained and ﬂaked
Salt and pepper, to taste
Parmigiano-Reggiano cheese, optional (to garnish)
- Cook pasta according to package instructions.
- While pasta is cooking, heat 2 teaspoons of olive oil in sauté pan over medium heat. Add garlic and crushed red pepper to pan and cook for 2 minutes. Then add olives, capers and basil to pan and cook for another 2-3 minutes. Add crushed tomatoes and tuna to pan and cook until sauce is warm, about 3-5 more minutes.
- Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
- Add reserved pasta cooking water to sauce in pan; mix well. Add sauce to pasta pot and stir until pasta is coated with the sauce. Distribute pasta evenly among four bowls; evenly drizzle remaining 1 teaspoon of olive oil on top of each bowl of pasta. Add salt and pepper, to taste. Garnish with Parmigiano-Reggiano, if desired.
Recipe and photo courtesy of National Fisheries Institute.
Saturated Fat: 0.5 grams
Protein: 27 grams
Sodium: 650 mg
Total Sugars: 7 grams
Added Sugars: 0 grams
Carbohydrates: 47 grams
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