25 min


4 serving


  • 1 jar Tonnino Tuna Ventresca in Olive Oil
  • 1/3 cup extra-virgin olive oil
  • 1 or 2 garlic cloves, finely sliced
  • 1/2-1 teaspoon crushed red pepper or Aleppo pepper
  • 1/2 cup dry-packed sun dried tomatoes, cut into slivers (soak in hot water for 10 minutes if they’re very dry)
  • 1 pound linguine or spaghetti
  • Basil
  • 2 tablespoons butter
  • Handful chopped Italian parsley
  • Sea salt


  • Lift the Tonnino Tuna Ventresca from the jar with a fork, leaving the oil in the jar.
  • Set a large pot of water on the stove to boil, adding 1 tablespoon of salt per quart of water.
  • Heat the oil in a large skillet over medium low heat for a minute. Toss in the garlic, chili and tomatoes and cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and 1/4 teaspoon salt.
  • Cook the pasta until al dente. Reserve 1/4 – 1/2 cup of pasta water before draining. Immediately add the pasta to the skillet along with the butter. Use tongs or two large forks to toss the pasta with the sauce, adding a bit of water to loosen the sauce (you might not need all the water).
  • Sprinkle the herbs over the pasta, then taste and add more salt or chili if you like. Serve hot.