Tuna and tomato linguine

Appetizing Tuna and tomato linguine Recipe

This hearty tuna pasta weeknight winner is perfect for hungry tummies. Plus the leftovers can be packed up for delicious and filling lunches, too.
Tuna and tomato linguine
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 4 person.


  • 375g linguine

  • 2 tbs extra virgin olive oil

  • 250g vine-ripened cherry tomatoes

  • 2 zucchini, thinly sliced

  • 2 flat mushrooms, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 300ml thickened cream

  • 1 long red chilli, thinly sliced (optional)

  • 2 x 95g cans Sirena Tuna Chunky Tomato & Basil

  • Grated parmesan, to serve


  • Step 1

    Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well, reserving ΒΌ cup (60ml) cooking liquid.

  • Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Add the tomatoes and cook, turning, for 4 mins or until the tomatoes begin to collapse. Transfer to a plate and cover to keep warm.

  • Step 3

    Add zucchini, mushroom and garlic to pan. Season. Cook, stirring, for 4 mins or until vegetables begin to soften.

  • Step 4

    Add the pasta, reserved cooking liquid, cream, chilli, if using, and tuna in sauce to the zucchini mixture. Cook, tossing, for 1 min or until heated through. Divide the pasta mixture among serving plates. Top with the tomatoes and sprinkle with parmesan.

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