This is one of my favourite pasta recipes. It’s simple, fresh and tasty. PLUS all my kids eat it. They don’t even realise I put a few sneaky anchovies in it. If you’re not a fan, leave them out. The best thing about this recipe is the sauce same cooks in the same time it takes the pasta too cook. So dinner can be prepared, cooked and served in about 20 minutes. My kind of dinner! Put this on your weekly/fortnightly rotation.
Linguine with fresh tomato and tuna
1 punnet cherry tomatoes, chopped
1 large can Sirena Tuna
1 med onion ( I prefer red onion)
1 clove garlic
3 small anchovies chopped
Grated lemon rind
Handful of olives
Place linguine in a large saucepan of boiling salted water.
Sautee the diced onion with the garlic in saucepan over medium heat. Add anchovies, if using, and break up with the back of the wooden spoon.
Add drained tuna to saucepan, and break up chunks sightly, but not too much. Then, add chopped tomatoes. Add salt, particularly if you’re not using anchovies. Cook for a further few minutes. Add grated lemon rind for freshness and flavour. Toss a handful of olives in (or leave out if your kids are like mine).
Drain pasta, add a touch of olive oil. Then add to the saucepan and toss in the fresh sauce. Add parsley and serve.
* The italians would not approve of serving any fish sauce with parmesan, but I think just a hint of freshly grated parmesan and black pepper is a must. Oh, and a glass of your favourite white 🙂
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