By BigBurger
Linguine Al Tonno
6 steps
Prep:10minCook:10min
Without doubt this has to be one of my father's favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.
Updated at: Thu, 17 Aug 2023 09:47:55 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
40
High
Nutrition per serving
Calories951.1 kcal (48%)
Total Fat48 g (69%)
Carbs95.6 g (37%)
Sugars4.5 g (5%)
Protein33.2 g (66%)
Sodium803.6 mg (40%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
10 tablespoonsextra virgin olive oil
2garlic cloves
peeled and finely sliced
100gpitted Kalamata olives
drained and quartered
5anchovy fillets in oil
drained and chopped
10cherry tomatoes
quartered
½ teaspoondried chilli flakes
1 x 200gtuna in oil
tin, drained and flaked
2 tablespoonsflat leaf parsley
freshly chopped
500glinguine
salt
to taste
Instructions
Step 1
1 Heat the oil in a large frying pan over a medium heat and fry the garlic, olives and anchovies for 1 minute, stirring with a wooden spoon.
Step 2
2 Add in the tomatoes with the chilli and continue to cook for a further 2 minutes.
Step 3
3 Scatter in the tuna with the parsley, season with a little salt and mix together for 1 minute. Set aside.
Step 4
4 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan over a low heat.
Step 5
5 Pour in the tuna, tomato and olive sauce and stir everything together for 30 seconds to allow the flavours to combine.
Step 6
6 Serve hot and please do not be tempted to serve it with grated cheese on top.
Notes
1 liked
0 disliked
Delicious
Spicy
Under 30 minutes
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