Name: Linguine in salsa di tonno (Linguine in tuna sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 125 g/4½ oz/¾ cup pitted black olives; 500 g/1 lb 2 oz fresh tomatoes, peeled, seeded and chopped; 2 garlic cloves, finely chopped; 1 small onion, finely chopped; 6 tbsp extra virgin olive oil; 200 g/7 oz canned tuna, drained and shredded; salt and freshly ground black pepper; 350 g/12 oz linguine; a dozen fresh basil leaves, torn into pieces; 1 small celery stalk, very finely chopped; 4 tbsp capers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Tinned tuna can be horrid. I advise you to buy albacore tuna in chunks, packed in olive oil; not cheap, but well worth the difference in price from the common or garden tuna.

Ingredients

6 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finel

Europe
Italy
Naples
Fish course
Pescatarian
Mediterranean
Pasta
Venice

Method

Heat 4 tablespoons of the oil in a sauté pan, add the onion and sauté until translucent. Add the garlic and the tomatoes and cook for 5 minutes over high heat. Turn the heat down and add the capers, olives and celery. Simmer for 10 minutes and then add the tuna and cook gently for about 2 minutes. Taste and add salt if necessary, and plenty of pepper.

While the sauce is cooking, cook th