Linguine with Tuna Puttanesca

This is the most unique and special Italian recipe sharing with my fans, Its lightweight and most delicious recipe having a bundle of spices and Saucy treat.Something new and ideal for my fans.It tasted GREAT! This reminds me of my favorite pasta meal growing up.Easy, fast and tasty!

single recipe
Recommended By Chef To Prep
To Cook Servings
2432 0

Ingredients

Kosher Salt
12 ounces linguine
2 tablespoons extra-virgin olive Oil
4 Cloves Garlic, thinly slIced
1/4 to 1/2 Teaspoon red pepper flakes
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
1 28-ounce can San Marzano plum Tomatoes
4 Basil leaves, torn, plus more for garnish
1 5-ounce can albacore tuna, packed in olive Oil
Freshly ground pepper

How to make Linguine with Tuna Puttanesca

METHOD:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Posted By: Nasreen Fatima Jaffery, Karachi

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