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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 549.1
  • Total Fat: 18.2 g
  • Cholesterol: 10.5 mg
  • Sodium: 1,027.3 mg
  • Total Carbs: 75.4 g
  • Dietary Fiber: 15.0 g
  • Protein: 21.7 g

View full nutritional breakdown of Linguine with Tuna Puttanesca calories by ingredient
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Linguine with Tuna Puttanesca

Submitted by: BIGGMACK77
Linguine with Tuna Puttanesca

Introduction

From weeknight cooking on Food Network From weeknight cooking on Food Network
Number of Servings: 4

Ingredients

    * Kosher salt
    * 12 ounces linguine (whole wheat)
    * 2 tablespoons extra-virgin olive oil
    * 4 cloves garlic, thinly sliced
    * 1/4 to 1/2 teaspoon red pepper flakes
    * 2 tablespoons capers, drained
    * 1/2 cup roughly chopped kalamata olives
    * 1 28-ounce can San Marzano plum tomatoes
    * 4 basil leaves, torn, plus more for garnish
    * 1 5-ounce can albacore tuna, packed in olive oil
    * Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g

Number of Servings: 4

Recipe submitted by SparkPeople user BIGGMACK77.






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  • 1 of 1 people found this review helpful
    I would rinse the capers and olives, or soak them for a while to reduce salt, use tuna in water to decrease fat, and use cooking spray instead of oil, or steam the veggies with some broth instead of fry. WW pasta has more fat/cal/fiber because of the bran. Cut the portion & eat more veggies with it. - 12/17/09

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  • Very tasty! Didn't have capers and used a box of tomato sauce instead of tomatoes and green olives instead of kalamata olives. Very good. Will make it again for sure! - 4/9/11

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  • SO delicious! The sauce (sans tuna) also goes great over chicken or salmon if you don't want to eat pasta. I will definitely be making this again soon! - 3/27/11

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  • puttanesca is not a sauce for those watching sodium, that's for sure. i used tuna in water instead of oil and definitely didn't add any extra salt. the olives, capers and canned tomatoes were plenty salty together. very filling - i'll make it again! - 11/29/10

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  • Even my husband said we should absolutely make this again!
    We like spicy, so added oregano, onion powder, marjoram, and extra basil! Also reduced the capers to 1/2 tablespoon. - 3/9/10

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  • leave out capers - 2/20/10

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  • For the amount you get to eat, this is worth the fat and calories. It is a meal all by itself. No veggies needed! - 1/19/10

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  • Sounds delicious but would have to make some serious adjustments for the sodium content. Hubby is a dialysis patient. I'm always looking for high protein, low fat/no sodium recipes. - 11/24/09

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  • This recipe sounded like a good idea...until I saw the calorie and fat intake. That's so not good...especially if you make this for dinner. A healthier version would be much appreciated by anyone looking to control calories, fat and carbs. - 11/23/09

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  • This recipe is delish...however if you are not a caper person, go with one tbsp instead of two. - 11/17/09

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