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    Home » Main Dishes » Pasta Recipes

    30 Minute! Linguine with Tuna

    LAST UPDATED: February 5, 2020 PUBLISHED: February 5, 2020 By Pam Greer 18 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    Canned tuna and linguine pasta are the secrets to this easy weeknight pasta dinner!  Made with mostly pantry ingredients this is your answer to "What's for dinner?" 

    Two bowls of pasta with a vase of flowers behind them.

     

    Easy Pantry Pasta Dinner

    Don't you just love a recipe that is made with primarily pantry ingredients and things that you almost always have in your fridge?  

    This is that kind of easy weeknight recipe that you'll turn to time and time again.  Canned tuna and dried pasta are taken to a whole new level with sort of a Sicilian flare - or at least I associate capers and raisins with Sicilian type recipes - like this Sicilian Style Spaghetti. 

    It's a sweet and tart flavor combination that is just bursting with flavor. 

    Ingredients to make an easy tuna pasta dinner.

    Ingredients for Linguine with Tuna

    • Fresh Parsley - I found conflicting information about whether or not to buy parsley organic.  However, as with all tender greens, I try to buy organic.
    • Capers - I buy the big jars from Costco, they last forever and I use them any where I want a tart pop of flavor.
    • Golden Raisins - raisins should also be bought organic, since they come from grapes which are on the dirty dozen list.  However, I have a hard time finding organic golden raisins.  
    • Garlic - you do not need to buy organic.
    • Tuna - I buy canned light tuna because it is lower in mercury. 
    • Linguine - I buy organic dried pasta, though I couldn't find a consensus on it. 
    • Orange - you will be using the zest of the orange, so buying organic is recommended. 
    • Olive oil - since I am able to get large bottles of organic olive oil from Costco, that is what I buy.  I cook with olive oil every day, so I want it be as free from pesticides as possible. 

    Photo collage showing orange being zested, onions diced, and garlic minced.

    How to Make This Pasta with Tuna

    Using a zester, remove the zest from the orange.  Cut off the peel and pith and cut the orange into bite sized pieces.

    Dice the onion and mince the garlic.

    (While you're doing this, be heating up the water for the pasta and cook the pasta.)

    Photo collage showing onions and garlic being heated in a skillet and then the rest of the ingredients added.

    Heat the oil over medium high heat in a skillet.  Add the garlic and onion and sauté for about a minute or two.  You want the garlic to be fragrant, but not burned. 

    Add the tuna, orange pieces and zest, raisins, tuna and capers.   Cook for a couple of minutes to heat everything through. 

    Photo collage showing drained pasta and pasta added to pan with tuna mixture.

    Drain the pasta, reserving ¼ cup of the cooking water.

    Add the pasta to the skillet along with half of the parsley and toss to combine.  If it's too dry add a little of the pasta water.   Taste and adjust the seasonings.

    Serve sprinkled with the rest of the parsley! 

    Two bowls of pasta with tuna.

    The original title of this recipe is, Fresh Pepper Linguine with Olive Oil-Packed Tuna, Capers and Golden Raisins (from One Pan, Two Plates.) 

    But when you live Soddy Daisy, TN, you have to learn to make substitutions.  I have no doubt that with fresh linguine and olive oil-packed tuna that this would have been even more amazing – because even with my normal dried pasta and plain old can tuna, it was great!

    I might have to give this a try again with some of my fresh homemade pasta.  What?  Yes, I know that several years ago I bought the pasta roller attachment for my Kitchen Aide – absolutely HAD to have it.  I don’t even know if I’ve opened the box! 

    More Easy Pasta Recipes

    If you've never tried sweet potatoes and bacon together, you are in for a treat in Pasta with Sweet Potatoes and Bacon! 

    Meatless Mondays just got a whole lot easier with Pasta with Broccoli and Capers - I make this all the time!! 

    How about a no cook pasta sauce that comes together in the time it takes you to boil the water and cook the pasta - Pasta Puttanesca!

    Two bowls of pasta with tuna.
    Print Pin Save Saved!
    5 from 2 votes

    Linguini with Tuna, Capers, and Golden Raisins

    This Linguini with Tuna, Capers and Golden Raisins is made from mostly pantry staples and comes together so easily, perfect for a weeknight dinner!
    Course Main Course
    Cuisine Mediterranean
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 2 servings
    Calories 837kcal

    Ingredients

    • 1 orange
    • salt
    • 8 oz dried linguini
    • ¼ cup extra-virgin olive oil
    • 1 yellow onion diced
    • 2 garlic cloves , minced
    • 5 oz can of oil packed tuna
    • ¼ cup golden raisins
    • 2 tablespoons capers , rinsed
    • 4 tablespoons minced fresh flat leaf parsley
    • freshly ground black pepper

    Instructions

    • While you are prepping the ingredients, cook the pasta according to directions. When you drain it, reserve ¼ cup of the pasta water.
    • Zest the orange.  Then using a pairing knife, remove the rest of the peel and pith.  Cut the flesh into bite sized sections and set aside with the zest.
    • Add the olive oil to a skillet over medium-high heat.  Add the onion and garlic to the pan, stirring until the often has softened and the garlic is fragrant about a minute or two. 
    • Add the tuna, zest and orange flesh, raisins and capers.  Toss this all together for a couple of minutes to warm it up.  Add the pasta to the skillet along with about ½ of the reserved pasta water and half of the parsley.  Toss to coat.  Add salt and pepper to taste.  If it’s too dry add more of the pasta water.
    • Serve on warmed plates and garnish with the rest of the parsley.

    Notes

    I have made this with oil packed tuna and without, either one is fine.  Oil packed has more flavor, but I can't always find it at the store. 

    Equipment

    Enamel Cast Iron Braiser

    Video

    Nutrition

    Calories: 837kcal | Carbohydrates: 113g | Protein: 31g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 413mg | Potassium: 758mg | Fiber: 7g | Sugar: 22g | Vitamin A: 860IU | Vitamin C: 51.1mg | Calcium: 101mg | Iron: 3.9mg

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    Reader Interactions

    Comments

    1. Miz Helen says

      June 06, 2017 at 3:33 pm

      5 stars
      We will really enjoy your Linguini with Tuna and Capers! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
      Miz Helen

      Reply
    2. Ann says

      June 03, 2017 at 3:22 am

      My version of this has no golden raisins (which we call sultanas) and lemon rind/juice not orange. I only cook the pasta and while it cooks prepare the *dressing*. Toss the al dente pasta through and serve with a crisp white wine.

      Reply
    3. gotaram says

      May 31, 2017 at 9:06 am

      5 stars
      The dish sounds so refresh! I have never heard a pasta recipe which uses orange, raisins 😀 Gonna try it! Thank you for sharing!

      Reply
    4. Tina Culbertson says

      May 30, 2017 at 4:50 pm

      Did your birthday pass? Mine is next Friday, June 2, and I am planning on sushi, sitting on the patio and enjoying some wine. Looks like you picked a good celebratory dinner, love the recipe.

      Reply
    5. Chrisy @ Homemade Hooplah says

      June 23, 2015 at 12:29 pm

      This sounds like such a refreshing pasta! I might have to pick up this cook book - and keep and eye out for the salmon recipe 😀

      Reply
    6. Healing Tomato says

      June 22, 2015 at 10:05 pm

      This is such a wonderful and creative recipe.

      Reply
    7. Marye says

      June 22, 2015 at 8:20 am

      I love homemade pasta but when all the kids were home it took way too long to make enough for dinner... now that I only have 4 left at home i can make it more often. This looks so good!

      Reply
    8. Rebecca @ Strength and Sunshine says

      June 22, 2015 at 7:31 am

      I love the golden raisins! The perfect extra sweet bite!

      Reply
    9. Catherine says

      May 27, 2015 at 10:05 am

      Dear Pam, I love this dish. It's light and fresh...right up my alley. Pinning. xo, Catherine

      Reply
    10. Josie says

      April 24, 2015 at 8:41 am

      This combo of tuna and pasta looks delicious! Pinned for later! 🙂

      Reply
    11. Cyrus says

      April 23, 2015 at 6:33 am

      This is such a fun looking recipe, especially the orange addition!

      Reply
      • Pam Greer says

        April 23, 2015 at 10:56 am

        It really makes it a little more special.

        Reply
    12. a good yarn says

      May 24, 2014 at 10:06 pm

      Interesting, I make a similar dish but instead of raisins mine has toasted pine nuts. I don't use orange just a little lemon zest and the juice from half the lemon. Must try this version. This is my very hot day-I'm tired and can't be bothered cooking, go-to meal.

      Reply
    13. grace says

      May 21, 2014 at 8:17 pm

      i like seeing some orange used to bring refreshment to a dish instead of lemon--let's not discriminate against other citrus fruits! 🙂

      Reply
    14. Marjie says

      May 19, 2014 at 8:26 pm

      I'll bet the orange cuts the tuna just a little, giving it a nice, bright flavor!

      Reply
    15. Pam says

      May 19, 2014 at 3:26 pm

      Hearty and delicious without a ton of guilt. I think this pasta looks and sounds delicious.

      Reply
    16. Joanne says

      May 19, 2014 at 10:20 am

      I'm so excited for your pasta making adventures! It is definitely much easier than it seems like once you get started!

      Reply
    17. Melynda Brown says

      May 19, 2014 at 12:25 pm

      Fresh pasta is fun, so here is to the next 8 days going fast! I need to check out that book.....

      Reply

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