My taste of home : Linguine con tonno

My flavor of dwelling : Linguine con tonno



 The key in this article is the Parmesan rind in the sauce which offers it a wonderful savoury flavor. Pay back particular attention to your salad – it demands to have a very good kick of acidity to counter the tuna pasta sauce.


60ml excess virgin olive oil, moreover extra for serving

1 onion, diced

3 garlic cloves, chopped

1 Parmesan rind

1 tsp dried oregano

1 tbsp tomato paste

2 x 400g tins chopped tomatoes

300g tinned tuna, properly drained

500g dried linguine

salt and black pepper

grated Parmesan, to serve


120g blended salad leaves

½ modest crimson onion, chopped

100ml added virgin olive oil

30ml white wine vinegar 

  • Put the 60ml of olive oil in a huge pan in excess of a medium-substantial heat. Add the onion and a very little salt, soften the onion for 5 minutes without the need of permitting it to colour, then include the garlic, Parmesan rind and oregano. Cook for a additional 2-3 minutes, then increase the tomato paste and prepare dinner for a different moment.
  • Incorporate the tinned tomatoes, time with much more salt to flavor and when the sauce starts to bubble, switch the warmth down as reduced as it will go. Continue to keep stirring every single 20 minutes for a few of several hours, adding a splash of drinking water if it commences to adhere.
  • Increase the tuna to the sauce as soon as it is completely ready. Cook dinner the linguine for 2 minutes less than the packet guidelines, then drain. Scoop the sauce into the pasta and mix it by means of. Provide on warm plates, drizzled with a small a lot more olive oil and sprinkled with grated Parmesan. Year with black pepper.
  • Gown the salad leaves and onion with oil and vinegar, season with salt and serve with the pasta.





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