Linguine with Tuna, Capers and Olives

Linguine with Tuna, Capers and Olives


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

  2. While the pasta is cooking, bring a large 12-inch nonstick skillet up to heat over medium. 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 1-2 minutes, making sure the garlic doesn’t burn.

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

  4. Once the pasta has cooked, add it directly to the skillet along with ½ to ¾ cup of the pasta water. 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, about 3-5 minutes.

    Serve warm with extra Parmesan cheese.

    Recipe Courtesy of Megan Mitchell

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