Delve deep into the culinary heart of Italy with a dish that effortlessly captures the essence of seaside dinners and sun-kissed produce. Our Linguine with Tuna and Cherry Tomatoes is more than just a meal; it's a Mediterranean voyage on a plate.
Ingredients:
- Linguine: 320 g
- Cherry tomatoes: 500 g
- Oil-packed tuna (drained weight): 300 g
- Green olives: 100 g
- White onion: ½
- Fresh oregano: as desired
- Extra virgin olive oil: as needed
- Fine salt: to taste
- Freshly ground black pepper: to taste
Instructions:
- Start by cleaning and finely chopping the onion and olives. Wash the cherry tomatoes and slice them in half.
- In a skillet, warm a drizzle of olive oil. Add the chopped onion and olives, seasoning with some black pepper.
- Sprinkle with salt and let it sizzle for about a minute. Introduce the halved cherry tomatoes and let them stew for a couple of minutes. Meanwhile, cook the linguine in boiling water for half of the recommended time.
- Stir the tuna into the tomato mixture and let it blend well as the linguine continues to cook.
- Drain the semi-cooked linguine and add it to the skillet, ensuring you reserve some pasta water.
- Continue cooking the linguine, pouring in the reserved pasta water as needed. Once fully cooked, serve your linguine topped with fresh oregano leaves.
Relish this Italian masterpiece and be transported to a coastal town with every bite!
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