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tuna pomodoro linguine recipe

Tuna Pomodoro Linguine

Micaela Fiorellini
A typical Italian dish, easy to make with simple ingredients, ideal for a last minute meal.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course First courses
Cuisine Italian
Servings 4 people
Calories 465 kcal


  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic peeled and halved
  • 350 g tomato passata
  • 200 g canned tuna in olive oil
  • 1 tablespoon sea salt + a pinch for tomato passata
  • 400 g linguine
  • fresh parsley for garnish


  • Heat 2 tablespoons of extra virgin olive oil in a large saucepan. Add the peeled and halved garlic clove and cook for 2 minutes over high heat.
  • Add the tomato passata, the drained tuna, 1 tablespoon of oil and season with a pinch of salt.
  • Cover and cook for 10 minutes over low heat, stirring occasionally. Break up the tuna with a spoon. The sauce should simmer gently. Turn off the heat, remove the garlic and keep warm.
  • Meanwhile, cook the pasta, boiling it in plenty of salted water, according to the al dente package instructions.
  • Drain the linguine, then add it directly into the saucepan containing the tuna tomato sauce. Stir for a few moments over high heat to mix everything.
  • Serve immediately. Garnish with fresh parsley, if desired.


Calories: 465kcalCarbohydrates: 75gProtein: 13gFat: 12gSaturated Fat: 2gSodium: 6mgPotassium: 226mgFiber: 3gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword linguine pasta, tuna pasta
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