Pasta with tuna, tomatoes and olives is a great combination. Make sure you use high quality tuna for this dish to really stand out. Can't forget my favourite olives, Castelvetrano. I love this dish.
LINGUINE WITH TUNA (pasta with tuna, tomatoes and olives)
Recipe by Mark Calaminici | Food Loves Company
1 lb Linguine
¼ cup extra virgin olive oil
2 tbsp butter
¼ cup white onion, chopped
salt, to taste
freshly cracked pepper, to taste
2-3 cloves garlic, thinly sliced
chili flakes, to taste
1 pint cherry tomatoes, halved or quartered
½ cup castelvetrano olives, pitted and chopped
¼ cup reserved pasta water
1 can of tuna in olive oil (Callipo or Rio Mare brand)
¼ cup fresh parsley, chopped
1. Cook the Linguine in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil and butter. Add white onion, garlic, chili flakes and season with salt and freshly cracked pepper. Saute until lightly browned and tender.
3. Add cherry tomatoes and sauté until tender and blister a bit. Add olives, a bit of pasta water. Saute to form a sauce, adding more pasta water if needed. Add cooked linguine and toss to incorporate all ingredients. Add tuna and toss. Add fresh parsley, toss and serve.
Until next time, Ciao!