Linguine Al Torino E Pomodoro Recipe
Summary
CuisineItalian
Ingredients
| 500 g/1 lb linguine or spaghetti | ||
| 30 ml/2 tbsp olive oil | ||
| Onion | 1 Medium | |
| Garlic | 2 Clove (5gm) | |
| 2 400 g/14 oz tins Italian plum tomatoes | ||
| Black pepper salt | 1 To taste | |
| 200 g/7 oz can tuna fish | ||
| 30 ml/2 tbsp chopped capers (optional) | ||
| 60 ml/4 tbsp chopped parsley | ||
Directions
Heat the oil and gently fry the chopped onion and garlic until softened.
Add the tomatoes with their juice and salt and pepper to taste and cook on a high flame for 10 minutes, stirring occasionally.
Puree in a food mill, blender or food processor and return to the pan.
Add the drained and flaked tuna fish and capers and cook for a further 10 minutes.
Cook the pasta following the packet directions carefully to avoid overcooking.
Drain and add the sauce.
Stir well and add the chopped parsley.
Cheese is not served with this recipe.
Add the tomatoes with their juice and salt and pepper to taste and cook on a high flame for 10 minutes, stirring occasionally.
Puree in a food mill, blender or food processor and return to the pan.
Add the drained and flaked tuna fish and capers and cook for a further 10 minutes.
Cook the pasta following the packet directions carefully to avoid overcooking.
Drain and add the sauce.
Stir well and add the chopped parsley.
Cheese is not served with this recipe.
Chef
