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Linguine Al Torino E Pomodoro Recipe
|Olive oil||30 Milliliter (2 Tablespoons)|
|Garlic||2 Clove (10 gm)|
|Italian plum tomatoes||28 Ounce (2 Tins, 14 Ounce Or 400 Gram Each)|
|Black pepper||To Taste|
|Canned tuna fish||7 Ounce (1 Can, 200 Gram)|
|Chopped capers||30 Milliliter (2 Tablespoons)|
|Chopped parsley||60 Milliliter (4 Tablespoons)|
Serving size: Complete recipe
Calories 2221 Calories from Fat 418
% Daily Value*
Total Fat 52 g80.6%
Saturated Fat 9 g44.8%
Trans Fat 0 g
Cholesterol 169.1 mg
Sodium 3019.4 mg125.8%
Total Carbohydrates 310 g103.3%
Dietary Fiber 22.6 g90.5%
Sugars 32.7 g
Protein 123 g246%
Vitamin A 194.3% Vitamin C 255.7%
Calcium 87.2% Iron 95.3%
*Based on a 2000 Calorie diet
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.