Photo of Linguine with tuna, tomatoes & chilli by WW

Linguine with tuna, tomatoes & chilli

9 - 10
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Simple and seriously tasty, this quick pasta will become a midweek favourite


White pasta, dry

240 g, linguine

Olive Oil

2 teaspoons

Cherry Tomatoes

250 g


2 clove(s), crushed

Tuna in brine, drained

1 can(s), large, drained, flaked

Artichoke hearts, cooked

170 g

Olives, in Brine

60 individual, pitted Kalamata

Chilli flakes

1 teaspoons, level


75 g, baby

Lemon Juice, Fresh

2 tablespoons


  1. Cook the linguine in a pan of salted water according to pack instructions Drain, reserving 60ml of the cooking water, and return the pasta to the pan.
  2. Meanwhile, heat the olive oil in a large nonstick pan set over a high heat. Add the cherry tomatoes and garlic and cook, stirring, for 2-3 minutes or until the tomatoes have started to soften.
  3. Add the tuna, artichoke hearts, olives and chilli flakes to the tomatoes and gently stir to warm through. Add the tuna and tomato mixture, rocket, lemon juice and reserved cooking water to the pasta and gently toss to combine. Season well, then serve.


Don’t love tuna? Swap it for the same amount of tinned salmon in brine.