Linguine with a Tuna and Tomato Sauce
We have just taken delivery of jars of high quality, responsibly sourced tuna in olive oil.
It’s delicious in so many ways, but try this for an easy, healthy midweek meal with a few other choice
Ingredients (for 2 servings):
180 – 200g dried Linguine or Spaghetti 1 Jar Arrabbiata Pasta Sauce
1 Small Onion – finely chopped 4 Anchovy fillets, drained & chopped
1 Stick Celery – finely chopped 12 Stoned Black Olives – chopped
1 Jar Callipo Tuna – drained 1 tablespoon Capers, rinsed
Good quality Olive Oil 3 tbsp Dry White Wine
Grated Parmesan (optional) Ground Black Pepper & Sea Salt to taste
Heat a good slug of olive oil in a sauté pan over a medium heat add the onions and fry the onions and
cook for a few minutes then add the chopped celery, lower the heat and cook until onions and celery
are soft and golden.
Add the wine, anchovies, black olives and capers, raise the heat to a simmer and add the Arrabbiata
sauce, plus ground pepper to taste (salt shouldn’t be needed due to the anchovies). When simmering
lower the heat.
Put the pasta onto cook according to pack instructions.
Cook the tomato sauce for about 5 minutes then add the drained Tuna, stir to break up slightly. Add a
bit more wine if you think it’s too dry. Lower heat to a very gentle simmer
When pasta is cooked, drain and mix into the sauce. Serve with grated cheese if you fancy it.
Enjoy with a huge, Mediterranean smile!!