Linguine With Tuna Sauce
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Canned crushed tomatoes||12 Ounce (1 Can)|
|Canned tuna||6 Ounce, drained (1 Can)|
|Black olives||1⁄4 Cup (4 tbs), slivered|
|Red wine||2 Tablespoon|
|Bay leaf||1 Small|
|Chopped oregano/1/4 teaspoon dried oregano, crumbled||3⁄4 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
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.