Spicy Mediterranean Linguine with Tuna Recipe serves: 6
Prep Time 10 Minutes
Cook Time 8 Minutes

Spicy Mediterranean Linguine with Tuna

by Chef Fabio Viviani


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 4 cloves garlic, sliced
  • 1 tsp. red pepper flakes
  • 1/2 cup pitted kalamata olives, chopped
  • 2 Tbsp. drained capers
  • 2 Tbsp. chopped pecans
  • 1 can (5 oz.) tuna in water, drained and flaked
  • 12 ounces linguine, cooked and drained
  • 1/4 cup torn fresh basil leaves
  • 1 Tbsp. Bertolli® Extra Virgin Olive Oil


  1. Heat Bertolli Classico Olive Oil in large nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat. Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread or side salad.
  • Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.