Spicy Tomato & Tuna Linguine

Heart outline Heart 15 people Clock graphic 25 Min Cutlery circle Serves 2

There are two different kinds of delicious John West canned fish in this dish, so it’s surely got to be twice as tasty. It’s a spicy twist on rich tuna and tomato pasta with an authentic Italian farmhouse feel about it, that begs to be served with hunks of fresh Ciabatta and a glass of ice cold Chianti. And because it includes our succulent Tuna Chunks and our appetising little Anchovies as well, there’s plenty of fishy goodness for the Linguine to soak up and for you to enjoy. Everything adds up to a hearty and satisfying main meal that’s as filling as it is flavour packed.


  • 1 can John West Tuna Chunks In Olive Oil, drained
  • 3 John West Anchovies, finely chopped
  • 200g linguine (fresh or dried)
  • 1 tbs light olive or vegetable oil
  • 1 clove of garlic, crushed
  • 1/2 to 1 red chilli, de-seeded and finely chopped
  • 1 tsp capers, chopped
  • A pinch of dried oregano
  • 1 tin chopped tomatoes or 450g of passata
  • 1 small handful of chopped fresh flat-leaf parsley
  • Black pepper

Step 1

To prepare our Tuna Linguine Recipe heat the olive oil and add the garlic, chilli and anchovies. Fry gently for about 2 minutes, breaking up the anchovies with the wooden spoon as they cook.

Step 2

Add the capers and oregano, stir, then add the tomatoes or passata and season well with black pepper (don’t add salt as the anchovies and capers are salty enough). Simmer gently for 10 minutes.

Step 3

Cook the pasta according to the on-pack instructions then drain.

Tip the linguine into the pan of sauce and mix well, add the tuna and the parsley and serve. Enjoy your spicy tomato and tuna pasta dish hot or cold!

For more information on all our Tuna Recipes please click here.

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