The TUNA AND OLIVE LINGUINE are a quick, tasty first course with a Mediterranean character. Perfect for a flavorful lunch, they combine the delicate taste of tuna with the pronounced flavor of the olives, all enveloped in a light, aromatic sauce.
The preparation is simple: while the linguine are cooking, prepare the sauce by lightly sautéing garlic and chili pepper in extra virgin olive oil, then add the drained tuna, the black olives and, if desired, capers for an extra savory touch. The mixture is flavored with fresh cherry tomatoes and oregano, cooked for a few minutes and finally combined with the pasta cooked al dente.
Tuna and olive linguine are ideal for those looking for a quick but full-flavored dish, perfect for any occasion, from everyday lunch to an impromptu dinner with friends.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 14 oz linguine
- Half onion
- 9 oz cherry tomatoes
- 3 oz Taggiasca olives
- 8 oz tuna in oil
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
Tools
- 1 Frying pan
- 1 Pot
Steps
The preparation of these excellent Tuna and olive linguine is quick and really within everyone’s reach.
In a frying pan pour a little extra virgin olive oil and lightly brown the finely chopped onion, do not let it wither and leave it slightly crisp. Add the Taggiasca olives and the cherry tomatoes, seeded and quartered, dilute with a little water and cook for 5 minutes.With the heat off, add the well-drained tuna.
Place a pot with plenty of water on the stove. As soon as it reaches a boil, salt it and add the pasta.
Drain it while still al dente and reserve some of the cooking water. Put the linguine in the frying pan with the onion, olives and cherry tomatoes and toss them for a few minutes over high heat.If the linguine should be too dry, add a little of the reserved pasta cooking water.
To finish, sprinkle your tuna and olive linguine with a dusting of oregano, a drizzle of raw olive oil and bring to the table.
