Equipment
Ingredients
Pasta
- 300 g linguine, dry
- 15 g salt
Sauce
- 15 ml olive oil, extra virgin
- 2 garlic, minced
- 1 g red pepper flakes
- 400 g crushed tomatoes, canned
- 200 g canned tuna in oil, drained, flaked into large chunks
- 15 g capers, drained
Garnish
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 452 kcal
- Protein
- 26 g
- Carbohydrates
- 65 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1963 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 9 mg
- Potassium
- 624 mg
- Calcium
- 69 mg
- Iron
- 4.9 mg
- Magnesium
- 79 mg
- Phosphorus
- 335 mg
- Zinc
- 1.9 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 67 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.70 mg
- Riboflavin
- 0.37 mg
- Niacin
- 11.7 mg
- Folate
- 185 mcg
- Water
- 44 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of salted water to a rolling boil at 100°C/212°F. Add the linguine and cook according to package instructions until 1 minute shy of al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauteing for about 1 minute until fragrant but not browned.
Carefully pour the crushed tomatoes into the skillet. Bring to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Gently fold the drained tuna and capers into the tomato sauce. Heat through for 1 to 2 minutes, being careful not to break up the tuna chunks too much.
Transfer the undercooked linguine directly into the skillet with the sauce. Add a splash of the reserved pasta water and toss vigorously for 1 minute to finish cooking the pasta and emulsify the sauce.
Remove from heat, scatter chopped fresh parsley over the top, and serve immediately.
Chef's Notes
- For an extra depth of savory flavor, use the oil from the canned tuna to saute the garlic instead of pouring fresh olive oil.
- Do not over-stir the tuna once added to the pan. Keeping it in distinct chunks provides a better eating experience than a uniform mush.
- The starch in the pasta water is the secret to Italian restaurant-quality pasta; it binds the oil and water components of the tomato sauce into a silky emulsion.
- Ensure your pasta water tastes like the sea. Under-seasoned pasta water will result in a bland final dish, no matter how flavorful the sauce is.
Storage
Refrigerator: 3 days — Store in an airtight container. Pasta may absorb sauce and soften over time.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce.
Troubleshooting
Sauce is too thick or dry when mixing with pasta
Cause: Pasta absorbed too much moisture or sauce reduced too far
Fix: Add reserved hot pasta water, 15ml at a time, tossing vigorously until the sauce reaches a glossy, fluid consistency
Prevention: Always reserve pasta water before draining
Tuna tastes dry or chalky
Cause: Tuna was simmered in the sauce for too long
Fix: Cannot be fixed, but a drizzle of fresh olive oil before serving can add moisture back
Prevention: Fold the tuna in at the very end just to warm it through
Cultural Context
Pasta al Tonno is a classic Italian pantry staple, born out of southern Italy's tradition of preserving the ocean's bounty. It relies on non-perishable ingredients like canned tomatoes and oil-packed tuna, making it a reliable, hearty meal for sudden guests or quick weeknight dinners.
