Spicy Linguine Al Tonno (Linguine with Tuna)

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This Spicy Linguine Al Tonno recipe is a perfect example of a simple yet delicious pasta dish that you can whip up in no time. With just a few ingredients, you can create a satisfying meal that is nutritious as it is affordable.

To make this dish, you’ll need some linguine, canned tuna, and just a handful of other pantry staples. The result is a spicy and flavorful pasta dish that’s perfect for a weeknight dinner or a quick lunch. Plus, it’s customizable to your taste – add more or less red pepper flakes depending on your spice preference. Top it off with some fresh parsley or lemon juice for a burst of freshness.

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Ingredients for spicy linguine al tonno

• Linguine: We’re using linguine here, which is a long, flat pasta that is thinner than fettucine but thicker than spaghetti. It is the recommended pairing for seafood, but feel free to use any pasta you prefer!
• Tuna: This recipe jazzes up the humble tuna by mixing it with garlic and spicy tomato sauce.
• For the sauce: A mixture of our favorite pantry heroes – crushed tomatoes, LOTS of garlic, red pepper flakes and olive oil.

Keeping pasta simple

One lesson I’ve learned in improving my home cooking is to keep pasta dishes on the simple side. Letting fresh ingredients shine through really makes a difference and the pasta does not always need to be drowned in a mountain of cheese or tomato sauce!

By using high quality ingredients like oil packed tuna and a reliable brand of pasta, this rather simple recipe is transformed into something you might pay top dollar for at a restaurant. Nobody has time for that!

Choosing the right canned tuna for linguine al tonno

Canned tuna can dredge up some rather unsavory childhood memories of soggy tuna sandwiches and less-than-appetizing tuna casserole. In a perfect world, we could all access fresh tuna at the same cost as canned tuna, but that simply isn’t the case. Fortunately, there are affordable varieties of canned tuna that are delicious. Here are some things to look for when picking the right can of fish:

Moist, meaty slabs of tuna

When picking the right canned tuna, the aim is to have moist, meaty slabs of tuna rather than a mushy wet mess. Look for canned tuna that says “solid” rather than chunk. That way, you have more control over the texture and moisture distribution.

Avoid canned tuna that is flaked or, even worse, does not state how it is prepared on the can (as it is reminiscent of cat food). Since the sauce cooks the tuna and serves it warm, it further breaks down the texture as part of the cooking process. If the tuna has already been flaked, the resulting sauce will be mealy and pasty, which is not desirable.

Opt for albacore or yellowfin tuna

Different species of tuna most certainly have different tastes! Albacore tuna has a mild and slightly sweet taste compared to other species of tuna, such as bluefin or skipjack, which tend to have a stronger, meatier flavor. If you’re looking for the mildest variety of tuna, then albacore is the choice for you.

Yellowfin tuna is also a very solid option as it too is slightly sweet and mild, but is a little more pronounced than Albacore. If you’re a fan of fish in your pasta, yellowfin is a great option for both texture and taste.

If stronger and meatier is your jam, then by all means opt for a bluefin or skipjack! You can often find these tuna varieties in the “light” cans of tuna.

Be careful with the term “oil packed”

Not all oil packed tunas are equal! Some low quality tins contain soybean oil or palm oil oil that detract from the taste of the tuna. It can also react with the metallic tins to cause off-tasting fish.

High quality oil packed tuna should be packed in olive oil, and the taste should come across as clean and not “oil logged”. The oil should compliment the flavor of the fish.

In terms of taste and affordability, my favorite brand to get is Ortiz. In my opinion, the premium price of their consistently good tuna products is worth it if you are using tuna as a central ingredient in your recipe.

Overall, this Spicy Linguine Al Tonno recipe is a must-try for any pasta lover. With just a few simple ingredients, you can create a dish that’s both satisfying and makes for great leftovers!

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Ingredients to make linguine al tonno

• 1 lb dried linguine (Pasta Di Martino brand is excellent)
• 7.7 oz tuna packed in olive oil (packed in water is ok but won’t be as flavorful)
• 4 fat cloves of garlic, thinly sliced
• 1 tsp dried red pepper flakes
• 1 cup crushed tomatoes
• 1 tsp sea salt
• 2 tbsp olive oil (add 2 tablespoons if using water packed tuna)
• ½ cup fresh flat leaf parsley, finely chopped
• zest of 1 lemon

How to make Spicy Linguine Al Tonno

• In a large saucepan, heat the olive oil over medium heat until fluid and shimmering.
• Add the sliced garlic and red pepper flakes and fry for about 60 seconds until fragrant.
• Add in the tuna with its oil, and the crushed tomatoes. If using tuna packed in water, drain the tuna first, then add to the pan along with an additional 2 tbsp of olive oil.
• Add the sea salt and stir gently so that the tuna begins to break into large chunks. Try not to over mix as this will break the tuna down into small flakes.
• Lower the heat and let the sauce simmer for about 15-20 minutes.
• While the sauce is simmering, bring a large pot of water to boil. Add a handful (yes, a handful) of sea salt and the linguine.
• Cook according to package instructions until al dente and drain. Reserve a cup of pasta water before draining.
• Add the cooked pasta, chopped parsley and lemon zest to the tuna sauce and toss to coat, adding the pasta water to moisten as needed. If the pasta looks too dry, add a few small drizzles of olive oil.
• Finally, twirl onto warmed plates to serve. Last step, enjoy!