Sunday, 7 April 2013

Linguine al Tonno

150g Linguine
100g tuna, cut into chunks
125g cherry tomatoes, cut into quarters
Dash passata
1 onion, fine diced
125ml white wine
Olive oil
Salt & Pepper
Chopped fresh flat-leaf Parsley

Gently heat the oil in a pan and sauté the onions until softened but not coloured. Add the tuna chunks and cook for a couple of minutes till it changes colour.

Add the wine and cook till the wine evaporates away then add the tomatoes and passata and cook for 10 minutes.

Cook the linguine in salted boiling water until al dente.

Add the cooked pasta and chopped parsley to the tomatoes and tuna and stir together then serve straightaway.

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