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Linguine Al Torino E Pomodoro

Meal.Mates's picture
  Linguine/Spaghetti 1 Pound
  Olive oil 30 Milliliter (2 Tablespoons)
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Italian plum tomatoes 28 Ounce (2 Tins, 14 Ounce Or 400 Gram Each)
  Salt To Taste
  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)

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.

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Linguine Al Torino E Pomodoro Recipe