Linguine with Tuna & Spinach

Linguine with Tuna

This is an easy, pantry (and freezer) skillet dinner in just 30 minutes. Double or triple as needed.


  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 8oz (240gr) frozen spinach
  • 8oz (240gr) tuna, net weight
  • 2 cups )15oz, 450gr) tomatoes, chopped, with juices
  • 1/4 cup (2oz, 60gr) green olives, sliced
  • 1/4 cup (2oz, 60gr) roasted red pepper (pimiento) chopped
  • 3/4 cup (3oz, 90gr) shredded cheese
  • 4oz (120gr) linguine


  • Cook pasta according to package instructions. Drain
  • Heat oil in medium skillet over medium heat. 
  • Add onions, garlic, and sauté for 5 minutes. 
  • Add tomatoes, juices, and simmer for 10 minutes.
  • Add spinach (no need to thaw) and simmer 10 minutes longer, stirring to combine spinach with tomatoes.
  • Add tuna, red pepper and heat through. 
  • Add pasta, olives, cheese and toss to combine – either in the skillet or in a large bowl. Serve


My spinach is whole leaves so I partially thaw it, then slice through a few times with a sharp knife. If you have a large jar of roasted peppers, just refrigerate and use within 3 – 4 days.

Keywords: linguine, tuna, spinach