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Linguine With White Puttanesca

Linguine With White Puttanesca
Yes, Albacore tuna season runs through spring and summer, but thanks to Sportsmen's Cannery in Winchester Bay, OR, we get to enjoy sea salt-kissed Pacific Albacore all year long. 
What better way to complement the savory flavors of the sea than with a briny, olive-laden white Puttanesca sauce? We put our own spin on this robust Napoletana sauce, swapping our premium canned Albacore for traditional tomatoes. Add anchovies, olives, greens, and garlic, and you'll have an intensely flavorful weeknight dinner in less than 20 minutes.
And if you're looking for a little entertainment while you twirl your noodles, read up on the etymology of puttanesca—the sordid story does not disappoint. 


Ingredients (Serves 2-4 adults):

  • One 6.5 ounce can of Federated Seafood Albacore tuna 
  • 1 package of your favorite linguine 
  • 1 teaspoon anchovy paste 
  • 2 cloves minced fresh garlic
  • 1 cup chopped pitted olives (we used Kalamata and Manzanilla olives)
  • 4-6 handfuls of fresh spinach, chopped
  • 1/4 cup extra virgin olive oil 
  • Sea salt and cracked black pepper to taste 
  • Crushed red pepper to taste 
  • Grated Parmesan to taste 
Cooking Instructions: 
  1. Bring a pot of salted water to a boil and add linguine. For al dente pasta, allow the linguine to cook for about 9 minutes. Taste test for firmness. 
  2. While linguine is cooking, chop garlic, fresh spinach, and olives. 
  3. Once al dente, drain linguine and set aside. 
  4. Return to the empty pasta pot, and over low-medium heat, add olive oil, garlic, anchovy paste, olives, and spinach. Move ingredients around with a spoon to avoid burning and cook for a few minutes until spinach has wilted. Add entire can of tuna (with its juices). 
  5. Add linguine, sea salt, cracked black pepper, crushed red pepper flake, and grated Parmesan. Mix well. 
  6. Remove from heat, bowl up, and sprinkle with sea salt and cracked black pepper.
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