Linguine With Tuna Puttanesca
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
340 g
Linguine2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (thinly sliced)1 tsp
Red Pepper Flake2 tbsps
Capers (drained)Directions:
1
Bring a large pot of salted water to a boil
2
Add the linguine and cook until al dente
3
Meanwhile, heat the olive oil in a large skillet over medium heat
4
Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes
5
Add the capers and olives and fry 2 more minutes
6
Crush the tomatoes into the skillet with your hands and reserve the juices
7
Cook until the tomatoes are slightly dry, about 2 minutes
8
Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes
9
Add the tuna with its oil, breaking it up with a fork, and season with salt
10
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot
11
Add the sauce and the reserved cooking water and toss
12
Season with pepper and garnish with more basil
13
Photograph by Antonis Achilleos