Linguine with tuna, olives and tomatoes
Linguine with tuna, olives and tomatoes

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’m gonna make it a bit unique. This will be really delicious.

Linguine with tuna, olives and tomatoes is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. 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 recipe, we must first prepare a few ingredients. You can cook linguine with tuna, olives and tomatoes using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Linguine with tuna, olives and tomatoes:
  1. Take 500 g pasta
  2. Make ready Garlic
  3. Prepare Tin tuna
  4. Get Olive oil
  5. Get Handful chopped olives
  6. Get 200 g chopped tomatoes
  7. Prepare White wine
  8. Prepare Fresh parsley

Rinse, trim and thinly cut scallions crosswise. Add garlic and scallions and sauté briefly. Return fish to pan, along with. Drain, toss with the tuna and serve.

Instructions to make Linguine with tuna, olives and tomatoes:
  1. Cook pasta according to instructions in salted water. Fry garlic in oil. Add olives and wine. Cook for 1 min on high
  2. Add tomatoes and tuna. Cook on medium heat for 5 mins or so. When pasta cooked, drain, add to sauce and mix well
  3. Remove garlic and serve with parsley

Lighter and more flavorful than traditional tuna-noodle casserole, it comes together in a pinch and is filled with fresh cherry tomatoes. Use extra-virgin olive oil in recipes such as this one where the oil is not heated. Place the oil into a saucepan over a low heat. Add the anchovies and garlic and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.

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