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Tuna Linguine with Tomatoes & Olives

Tuna Linguine with Tomatoes & Olives

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Another of our go to midweek meals Linguine with Tuna and Olives. Easy and nutritious, this is the sort of recipe that everyone should have up his or her sleeve as it costs very little but tastes fantastic.
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Prep Time 16 minutes
Cook Time 30 minutes
Total Time 46 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 1440
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 Tbsp Extra Virgin Olive Oil
  • 3 Garlic Cloves, peeled and sliced finely
  • 100g pitted Kalamata Olives, drained and quartered
  • 5 Anchovy Fillets in oil, drained and chopped
  • 12 Cherry Tomatoes, quartered
  • 0.5 Tsp Dried Chilli Flakes
  • 1 jar of Albacore Tuna in oil, drained and flaked
  • 4 Tbsp Flat Leaf Parsley, chopped
  • Sea Salt and freshly ground Black Pepper to taste
  • 200g Linguine or Spaghetti

Method
 

  1. Heat the Olive Oil in a large frying pan over a medium heat
  2. Add the Garlic, Olives and Anchovies and cook for 1 minute, stirring to prevent burning
  3. Add the Cherry Tomatoes and Chilli Flakes
  4. Continue to cook for a further 3-4 minutes
  5. Add the flaked Tuna and chopped Parsley
  6. Season with sea Salt and Ground Black Pepper
  7. Stir for a further 1 minute
  8. Meanwhile, cook the Linguine in a large pan in accordance with packet instructions in salted boiling water until al dente
  9. Drain and tip back into the same pan over a low heat
  10. Pour over the tuna, tomato and olive sauce and stir everything together gently for about 30 seconds to allow flavours to combine
  11. Divide between 2 warm serving plates and serve, but do not be tempted to top with grated cheese.
  12. Better scatter a little extra chopped parsley

Nutrition

Calories: 1440kcalCarbohydrates: 52gProtein: 134gFat: 78gSaturated Fat: 14gSodium: 16000mgFiber: 10gSugar: 16g

Notes

When combining the sauce with the linguine, be gentle. You want to coat the pasta evenly without breaking it up, allowing the gorgeous flavours to meld together seamlessly without crushing the ingredients.
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.

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