- Main
- Fish
- Italian
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
linguine
salt, to taste
- 1/4 cup
extra-virgin olive oil
- 4 cloves
garlic, thinly sliced
- 1/2 tsp
red pepper flakes
- 1 can
whole peeled tomatoes (28 oz), crushed by hand
- 2 tbsp
capers, drained and rinsed
- 1/3 cup
pitted black olives, such as Kalamata or Gaeta, halved
- 10 oz
oil-packed tuna (two 5 oz jars or cans), drained
- 1
lemon, zested, then cut into wedges
- 1/3 cup
flat-leaf parsley, chopped
black pepper, to taste
- Dairy-free
- Pescatarian
Contains wheat (linguine) and fish (oil-packed tuna (two 5 oz jars or cans)).
Not checked: pitted black olives, such as Kalamata or Gaeta.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Bring a large pot of water to a boil and salt it generously (about 2 tablespoons for a big pot). Don't add the pasta yet.
10 min
- salt
- Step 2
Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and just turning pale gold, 1 to 2 minutes. Don't let it brown.
2 min
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- Step 3
Add the crushed tomatoes with their juice, the capers and the olives. Season with a pinch of salt. Simmer briskly, stirring now and then, until the sauce thickens and tastes rich rather than raw, about 12 minutes.
12 min
- 1 can whole peeled tomatoes (28 oz)
- 2 tbsp capers
- 1/3 cup pitted black olives, such as Kalamata or Gaeta
- Step 4
While the sauce simmers, add the linguine to the boiling water and cook until just shy of al dente, about 1 minute less than the package says. Before draining, scoop out 1 cup of the pasta water.
9 min
- 1 lb linguine
- Step 5
Turn the heat under the sauce to low. Add the tuna in large chunks and fold it in gently, breaking it into big flakes rather than stirring it to paste. Warm through for 1 minute.
1 min
- 10 oz oil-packed tuna (two 5 oz jars or cans)
- Step 6
Add the drained linguine to the skillet along with 1/2 cup of the pasta water. Toss over medium heat for about 1 minute, until the sauce coats the strands, adding more pasta water a splash at a time if it looks dry.
2 min
- Step 7
Off the heat, add the lemon zest, parsley and a few grinds of black pepper and toss once more. Taste and add salt if it needs it. Serve right away, with lemon wedges on the side.
- 1 lemon
- 1/3 cup flat-leaf parsley
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026