Linguine With Tuna Sauce Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| One 12-ounce can crushed tomatoes | ||
| One 12 1/2-ounce can water-packed tuna, drained | ||
| Black olives | 1/4 Cup (16 tbs), slivered | |
| Red wine | 2 Tablespoon | |
| Bay leaf | 1 Small | |
| Dried oregano | 3/4 Teaspoon, crumbled | |
| Red pepper flakes | 1/4 Teaspoon | |
| 1 pound linguine or fettuccine | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Heat the oil in a large saucepan. Add the onion and cook until translucent. Add the garlic and brown slightly. Add all the remaining ingredients except the linguine and parsley and bring to a boil. Reduce the heat and simmer 20 minutes.
2. Bring a large saucepan of water to a boil. Ten minutes before the sauce is done, cook the linguine until al dente.
3. Drain the linguine in a colander, then transfer to 4 plates. Top with the sauce and sprinkle with chopped parsley.
2. Bring a large saucepan of water to a boil. Ten minutes before the sauce is done, cook the linguine until al dente.
3. Drain the linguine in a colander, then transfer to 4 plates. Top with the sauce and sprinkle with chopped parsley.
Chef
