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Linguine with Tuna Tomato Sauce

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Our linguine pasta with tuna and tomato sauce is easy and quick meal you need only 20 minutes to prepare. This recipe combines tomatoes with tuna, which is always a great combination.

This pasta dish is ideal for a quick lunch or dinner, when you don't have much time to prepare the meal. The linguine pasta is long like spaghetti but flatter and cooks really fast. Let's see how to prepare this comfort pasta dish from scratch.



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How to make linguine with tuna tomato sauce

Making these sauce is so easy and quickly. For this recipe we use linguine pasta similar to spaghetti but wider. It is cooked in only 6-7 minutes. 

  1. COOK THE PASTA: First cook the pasta in a large saucepan of water then drain leaving some water on the side. Be sure not to overcook the pasta - leave it al dente.

  2. MAKE THE SAUCE: Heat the oil in heavy-bottom saucepan and fry chopped garlic and parsley for a few minutes, then pour crushed tomatoes and cook for 5-6 minutes. Drain tuna from the oil, and flake it to the smaller pieces. Add it to the sauce (leaving 1/4 for garnishing pasta once served). In the end, season with salt and freshly ground black pepper.

  3. SERVE: Toss the pasta with the sauce, loosening with a little pasta water if necessary. Garnish with remaining tuna and chopped parsley and serve on the hot plates. Enjoy immediately!


Useful tip

Instead of crushed tomatoes, you can use strained tomatoes known as passata di pomodoro. Crushed tomatoes are thicker than passata. In this case skip adding pasta water as the passata has thinner consistency.

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Linguine with Tuna Tomato Sauce

SERVES: 4
COOKS IN: 20 minutes
LEVEL: Easy

Handy equipment:

Large Pot | Cutting Board | Kitchen Knife | Heavy-Bottomed Saucepan | Wooden Spoon | Colander

INGREDIENTS

  • 400g (14 ounces) linguine pasta
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 5 tablespoons fresh parsley, finely chopped
  • 500g crushed tomatoes (from the bottle) or strained tomatoes (passata di pomodoro)
  • 2x100g (7 ounces) cans of tuna in olive oil
  • salt and freshly ground black pepper


METHOD

  1. Cook the linguine pasta in a large amount of water for about 5-6 minutes (al dente) then drain reserving some cooking water.

  2. Heat the olive oil in the heavy-bottomed saucepan and fry chopped garlic and half of the parsley for a few minutes until slightly soft. 

  3. Add crushed tomatoes and cook on a low heat for about 5-6 minutes, stirring all the time. Stir in tuna (leaving some for serving) and mix everything. Season with salt and freshly ground pepper. Add some pasta water to the sauce.

  4. Toss the pasta with sauce and serve on warm plates garnished with remaining tuna and chopped parsley.

CATEGORIES: PASTA & GNOCCHI, TOMATOES



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