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Linguine with Tuna, Capers and Olives

  • Serves: 4
  • Complexity: very easy
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Linguine with Tuna, Capers and Olives


  • 16 ounces of linguine
  • 2-3 tbsp. olive oil
  • 4 anchovy fillets, drained from oil
  • ½ tsp. red chili flakes, or more if you want it spicier
  • 2 garlic cloves, minced
  • 1 tbsp. capers, chopped
  • ½ cup pitted Kalamata olives, roughly chopped
  • 2 5 ounce cans of tuna in water, drained
  • Salt and pepper, to taste
  • 1/2 -3/4 cup pasta water
  • 1/2 cup Parmesan cheese, plus more for serving
  • 1 lemon, juiced


  1. Bring a large pot of water to a boil. Do not salt. Once the water is boiling, cook the linguine per package directions to al dente.

  2. While the pasta is cooking, bring a large 12 inch skillet up to medium heat. Add in the olive oil and anchovies, breaking up the anchovies with the back of a wooden spoon. Next add in the chili flakes and the garlic. Stir and cook until fragrant, about 2-3 minutes, making sure the garlic doesn’t burn.

  3. Add in the capers, olives and tuna. Stir to combine but still leaving the tuna in larger chunks. Check for seasoning adding only pepper at this stage.

  4. Once the pasta is cooked, add it directly to the skillet along with ½ to ¾ cup of the cooking liquid. Stir to combine. Lastly add the cheese and lemon juice, stir and taste for seasoning, now you can add salt if needed. Cook until the sauce has thickened and reduced a little.

    Serve warm with extra Parmesan cheese.


    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell