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4 Servings
Serving Size

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)

  1. Cook pasta according to package instructions.
  2. 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.
  3. Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
  4. 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.


Calories: 380
Saturated Fat: 0.5 grams
Protein: 27 grams
Sodium: 650 mg
Total Sugars: 7 grams
Added Sugars: 0 grams
Carbohydrates: 47 grams

Yield: 4 Servings

Serving Size: 4

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