Tuna Linguine with Tomatoes & Olives
A store-cupboard favourite done properly: garlic, Kalamata olives, anchovy, chilli and a jar of good Albacore tuna tossed through linguine into a punchy, savoury pasta. It is one of our regulars, and proof that a few quality ingredients make a quality meal: a jar of Albacore tuna, not standard tinned, is what lifts it above the ordinary.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- A no-cook sauce from the cupboard comes together in the time the pasta cooks: olives, anchovy, chilli and a jar of Albacore tuna doing all the work.
- The anchovies melt into the oil: they do not taste fishy, they simply add a deep, savoury backbone.
- Chilli and bright parsley keep it lively rather than heavy, and no cheese, which would only muddy it.
Ingredient notes and swaps
- A jar of Albacore tuna in oil is our recommendation, and the thing that makes this dish: jarred Albacore is firmer, meatier and far better than standard tinned. Quality ingredients, quality meal.
- Kalamata olives, dark, briny and good; they bring the salt.
- Anchovies: do not skip them; they are the savoury depth, not a fishy note.
- Linguine or spaghetti, or any long pasta; cook it al dente.
Tuna Linguine with Tomatoes & Olives
FavouriteIngredients
Method
- Heat the Olive Oil in a large frying pan over a medium heat
- Add the Garlic, Olives and Anchovies and cook for 1 minute, stirring to prevent burning
- Add the Cherry Tomatoes and Chilli Flakes
- Continue to cook for a further 3-4 minutes
- Add the flaked Tuna and chopped Parsley
- Season with sea Salt and Ground Black Pepper
- Stir for a further 1 minute
- Meanwhile, cook the Linguine in a large pan in accordance with packet instructions in salted boiling water until al dente
- Drain and tip back into the same pan over a low heat
- Pour over the tuna, tomato and olive sauce and stir everything together gently for about 30 seconds to allow flavours to combine
- Divide between 2 warm serving plates and serve, but do not be tempted to top with grated cheese.
- Better scatter a little extra chopped parsley
Nutrition
Notes
Keep a close eye on the garlic here – it can burn quickly and turn bitter, so stir diligently. We're aiming for fragrant, not frazzled.
Tried this recipe?
Let us know how it was!Tips for success
- Keep the garlic moving, fragrant not frazzled; it turns bitter the moment it browns.
- Cook the pasta until just al dente, then toss it in the sauce off the heat.
- Be gentle tossing so the tuna and tomatoes stay in pieces.
- Finish with parsley, not cheese; it keeps the flavours clean.
Make ahead, storage and reheating
- Make ahead: Best fresh, but the sauce ingredients can be prepped ahead so it is minutes to assemble.
- Storage: Best eaten straight away; leftovers keep a day.
- Reheating: Gently, with a splash of water to loosen.
What to serve it with
- A green salad and good bread. A glass of crisp Italian white.
FAQ
Do anchovies make it taste fishy? No; they melt into the oil and simply add savoury depth.
Which tuna is best? A jar of Albacore tuna in oil, meatier and far better than standard tinned, and worth it here. Drain and flake.
Can I add cheese? Traditionally no; it muddies a tuna pasta, and a little extra parsley is better.
Can I make it ahead? Best fresh, but prep the sauce ingredients ahead for speed.
Try these next
Get the basics right in our How to cook pasta guide, explore the Italy chapter of the Kitchen Atlas, or find another Easy Midweek supper, then cook more:
This is a taste of Italian cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
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