Linguine with Tuna Sauce is a masterpiece of taste and simplicity. Capers, with their distinct flavor, enhance the taste of this simple spaghetti dish. Moreover, being rich in vitamins, minerals, and antioxidants, combined with whole wheat linguine, they bring great benefits to our body. The olives then are like the cherry on top. Since I use tuna preserved in oil in glass jars, I don’t throw away the oil from the jar because it’s there that the properties of the tuna settle. I add just a bit at the end of cooking, but only if necessary. Since I like this kind of sauce a lot, once I decide to cook it, I make plenty. I then transfer part of it into glass jars and preserve it just like I do with the rest. To ensure the process is correct, if you haven’t tried it before, I invite you to click on HOMEMADE PRESERVES.
For the process, I made a small video, available on the pages of Facebook Instagram and Pinterest
If you like tuna, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz whole wheat linguine
- 11 oz tuna in oil in glass
- 28 oz tomato pulp
- 2 cloves garlic
- 1 tablespoon desalted capers
- 1 tablespoon pitted Gaeta olives
- to taste salt
- to taste extra virgin olive oil
- to taste chili pepper
Tools
- 1 Frying pan
- 1 Pot
How to Prepare Linguine with Tuna Sauce
To prepare Linguine with Tuna Sauce, organize your workspace with all the ingredients already measured.
This way, you have everything at hand, making your work easier and faster.
Soak the salted capers in lukewarm water and leave them to dissolve all the salt.
Then rinse them under running water and dry them.
Take the two cloves of garlic, chop them into pieces, and fry them in the oil in which the tuna was preserved.
Discarding the liquid in which the fish was preserved will also eliminate all the organoleptic characteristics that the tuna has released into the extra virgin olive oil.
Add the tuna, another minute of sautéing, the tomato pulp, and the chili pepper.
Chop some capers and add them all to the cooking.
For the salt, wait until the end of cooking, when the sauce has thickened, and add only if necessary.
Ten minutes after putting the sauce to cook, start boiling the water for the pasta.
I never salt it: I’ve learned to enjoy the true flavors of foods, and salt does not respect them!
Drain the pasta al dente, pour it into the pan where you cooked the sauce, and mix well.
Serve your Linguine with Tuna Sauce, adding only a drizzle of raw oil if necessary.
Tips, Variations, and Storage
The sauce for tuna linguine keeps very well for a few days in the refrigerator and longer in the freezer.
It’s great to prepare more once you start, as having a backup is always handy for emergencies.
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