Linguine Al Torino E Pomodoro
|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)|
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.