You can find Tonnino tuna some specialty and health foods markets, or visit

  • 4–6Servings


  • 1/4 cup olive oil

  • 1/2 large brown onion, chopped

  • 4 cloves garlic, thinly sliced

  • 1 tsp. crushed red pepper flakes (or more if you like it spicy)

  • 6 anchovies, smashed

  • 2 Tbs. capers

  • 1 28-ounce can crushed tomatoes

  • 1 tsp. salt

  • 2 jars Tonnino tuna Ventresca, drained (or other tuna of your choice)

  • 1 lb. linguine

  • Grated Locatelli Pecorino Romano cheese


  1. Heat oil in a large saucepan. Add onions and cook over medium heat until soft and translucent, about 5 minutes. Add garlic, red pepper flakes, and anchovies, stir and cook for a minute or so. Add tomatoes, capers, and salt, bring to a simmer and cook for 20 minutes, stirring often. Add tuna, leaving it in large chunks, and keep warm over low heat.
  2. Cook linguine in a large pot of boiling water until just al dente. Drain and put in large serving bowl, toss with sauce. Pass grated cheese on the side.
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