Linguine with Tuna Puttanesca
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
Introduction
From weeknight cooking on Food Network From weeknight cooking on Food NetworkNumber of Servings: 4
Ingredients
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* 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.
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.
Member Ratings For This Recipe
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NDCHRISTI
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DEFTODIE
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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ARTJAC
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SHOAPIE
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