Best 11 Linguine With Tuna Olives And Capers Recipes

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Are you searching for a simple yet flavorful pasta dish that can be prepared in no time? Look no further than the classic combination of linguine with tuna, olives, and capers. This Mediterranean-inspired recipe is a delightful blend of briny flavors, savory seafood, and tangy accents that come together to create a dish that is both satisfying and easy on the palate. With a few pantry staples and some fresh ingredients, you can whip up this delectable meal in just a few minutes. The versatility of this dish allows for endless variations, so feel free to customize it to your liking and enjoy a flavorful culinary experience that transports you to the shores of the Mediterranean.

Here are our top 11 tried and tested recipes!

TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY



Tuna Linguine With Tomatoes, Olives & Capers Recipe by Tasty image

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

salt, to taste
½ lb linguine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive
2 tablespoons tomato paste
14 oz diced tomato, 1 can
5 oz tuna, 1 can, drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  • Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  • Add the tuna and cook for another minute.
  • Toss in the cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

LINGUINE WITH TUNA, CAPERS, AND RAISINS



Linguine with Tuna, Capers, and Raisins image

Categories     Fish     Pasta     Quick & Easy     Raisin     Tuna     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 lb dried linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (6-oz) cans tuna in olive oil, drained
1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
  • While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

PASTA WITH TUNA, CAPERS AND SCALLIONS



Pasta With Tuna, Capers and Scallions image

There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Salt
12 ounces long, thin pasta, such as bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts separated
6 to 10 anchovies, chopped
3 tablespoons drained capers
1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
1 (5- or 6-ounce) can tuna, drained
Red-pepper flakes, for serving
Lemon wedges, for serving

Steps:

  • In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
  • In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
  • Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

TUNA WITH CAPERS, OLIVES AND LEMON



Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories     easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

  • In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
  • Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

SPAGHETTI WITH TUNA AND CAPER SAUCE



Spaghetti with Tuna and Caper Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

12 ounces spaghetti
Coarse salt and freshly ground pepper
10 ounces tuna packed in olive oil (from 1 to 2 tins)
3 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed and drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
  • Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

BOWS WITH TUNA, OLIVES & CAPERS



Bows with tuna, olives & capers image

This delicious pasta recipe makes a quick and simple supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

400g pasta bows
6 tbsp extra-virgin olive oil
2 garlic cloves , crushed
2 x cans tuna , drained
85g pitted olives , halved
2 tbsp capers , rinsed
small bunch flatleaf parsley , roughly chopped

Steps:

  • Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
  • Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.

Nutrition Facts : Calories 677 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 2.36 milligram of sodium

PASTA SAUCE WITH TUNA, CAPERS AND OLIVES



Pasta Sauce With Tuna, Capers and Olives image

I was hungry, and this was in the pantry. I was well pleased with the results. This is healthy, light and easy. I would have added 1 T of fresh basil and/or oregano if it had been on hand. Be careful to just heat the tuna, not to cook it or the texture will become tough. I used Kirkland solid white tuna (my favorite) but would have used Italian solid light tuna or tonno packed in olive oil if I had had it

Provided by Momma Dukes

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion
2 garlic cloves
1 (28 ounce) can diced tomatoes
1 tablespoon brown sugar
2 tablespoons capers
1/2 cup olive
2 (6 ounce) cans tuna
1 lb pasta

Steps:

  • While water and pasta is boiling.
  • Chop onion and garlic and sautee with olive oil in sauce pan until translucent.
  • Add tomatos, sugar, with salt, pepper and pepper flakes to taste.
  • Bring to a boil then simmer for 10 minutes.
  • Add Capers and Olives simmer for 5 minutes more.
  • Flake the tuna then add to the sauce and simmer until heated through.
  • Serve over pasta with parmesean cheese.

Nutrition Facts : Calories 653.5, Fat 11.5, SaturatedFat 2.2, Cholesterol 32.3, Sodium 302.8, Carbohydrate 99.6, Fiber 7, Sugar 12.4, Protein 37

TUNA, LEMON, AND CAPER SAUCE



Tuna, Lemon, and Caper Sauce image

Provided by Joie Warner

Categories     Sauce     Pasta     Tuna     Capers

Yield Serves 2 to 4

Number Of Ingredients 10

1 can (6 ounces) tuna (chunk or solid in olive oil), drained
1 large garlic clove, finely chopped
grated zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper
2 tablespoons capers, drained
1/4 cup fresh flat-leaf parsley, chopped
freshly grated Parmesan cheese

Steps:

  • Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
  • Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese. Pass the pepper mill.
  • Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES



Pasta With Tuna, Tomatoes, Garlic, Capers and Olives image

Recipe from Food Network's Kathleen Daelemans. I searched for a recipe with anchovies as an ingredient.

Provided by sidMILB

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb pasta noodles
1 teaspoon extra virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers, rinsed roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives, roughly chopped
1 pint cherry tomatoes, halved or 28 ounces whole canned tomatoes, chopped
1/2 cup parsley or 1/2 cup basil leaves, loosely packed, roughly chopped
1 (12 ounce) can albacore tuna, rinsed and drained
1 teaspoon salt
cracked black pepper

Steps:

  • Cook pasta.
  • Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
  • Cook until garlic is fragrant and lightly golden.
  • Add capers, anchovies, olives and tomatoes.
  • Cook until tomatoes start to break down and become a sauce, about 8 minutes.
  • Toss with cooked pasta.
  • Add parsley/basil and tuna.
  • Salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 120.2, Fat 4, SaturatedFat 0.8, Cholesterol 24.9, Sodium 823.1, Carbohydrate 6.2, Fiber 1.6, Sugar 1.4, Protein 14.9

Tips:

  • Use high-quality ingredients: Fresh tuna, briny olives, and tangy capers will make all the difference in this dish.
  • Don't overcook the tuna: Tuna steaks should be cooked quickly over high heat so that they remain tender and juicy.
  • Make the sauce ahead of time: The sauce can be made up to 3 days in advance, which makes this a great meal prep option.
  • Serve with a side of crusty bread: The bread is perfect for soaking up all the delicious sauce.
  • Garnish with fresh herbs: A sprinkling of parsley, basil, or chives will add a pop of freshness and color to the dish.

Conclusion:

This linguine with tuna, olives, and capers is a quick, easy, and flavorful weeknight meal that's perfect for busy families. The briny olives and tangy capers add a nice contrast to the tender tuna, and the creamy sauce brings it all together. Serve with a side of crusty bread and a glass of white wine for a delicious and satisfying meal.

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