Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, linguine with tuna, olives and tomatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Linguine with tuna, olives and tomatoes is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Linguine with tuna, olives and tomatoes is something which I’ve loved my entire life.
Tuna Linguine With Tomatoes, Olives & Capers. Add the oregano, capers, olives, tomato paste, and diced tomatoes. Add tomatoes, tuna, drained pasta, and reserved cooking water.
To begin with this particular recipe, we have to first prepare a few components. You can cook linguine with tuna, olives and tomatoes using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Linguine with tuna, olives and tomatoes:
- Take 500 g pasta
- Get Garlic
- Make ready Tin tuna
- Get Olive oil
- Make ready Handful chopped olives
- Make ready 200 g chopped tomatoes
- Get White wine
- Get Fresh parsley
Rinse, trim and thinly cut scallions crosswise. Add garlic and scallions and sauté briefly. Drain, toss with the tuna and serve. Add the linguine to the skillet and toss.
Instructions to make Linguine with tuna, olives and tomatoes:
- Cook pasta according to instructions in salted water. Fry garlic in oil. Add olives and wine. Cook for 1 min on high
- Add tomatoes and tuna. Cook on medium heat for 5 mins or so. When pasta cooked, drain, add to sauce and mix well
- Remove garlic and serve with parsley
Traci des Jardins' take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. Olive oil-packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe. Add tomatoes, crushing with your hands as you go. Break up with a wooden spoon until no large pieces remain; bring to a simmer and cook, stirring occasionally, until reduced to a very. Serve hot and please do not be tempted to serve it with grated cheese on top.
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