Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)

Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)
Photo by Kate Whitaker

Ingredients

  • 10 cherry tomatoes, quartered
  • Salt to taste
  • ½ tsp. dried chile flakes
  • 2 garlic cloves, peeled and finely sliced
  • 1 7-oz. can tuna in oil, drained and flaked
  • 5 anchovy fillets in oil, drained and chopped
  • 2 Tbs. freshly chopped flat-leaf parsley
  • + 3 more ingredients
    • ½ cup pitted Kalamata olives, drained and quartered
    • 18 oz. linguine of your choice
    • 10 Tbs. extra virgin olive oil

In a large skillet, heat the oil over medium heat and sauté the garlic, olives, and anchovies for 1 minute, stirring with a wooden spoon. Add the tomatoes with the chile and cook for an additional 2 minutes. Scatter in the tuna with the parsley, season with a little salt, and mix together for 1...

View full recipe at Fine Cooking

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