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Linguine with tuna sauce

Linguine with tuna sauce

Based on 11 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"For this recipe, I like to use tuna packed in oil because it has a more intense flavor and is a bit juicier than other canned tuna."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
linguine
370 g
canned tuna
350 ml
vegetable broth
200 ml
cream
50 ml
white balsamic vinegar condimento
100 g
jarred pitted green olives
2
anchovies
1
chili
1 clove
garlic
1
onion
50 g
Parmesan cheese
2 tbsp
extra-virgin olive oil
2 tbsp
tomato paste
salt
pepper
parsley (for serving)
MetricImperial

Utensils

pot, cutting board, knife, grater, fine sieve, frying pan, spatula, sieve

  • Step 1/ 4

    All ingredients at a glance. 👁

    All ingredients at a glance. 👁

  • Step 2/ 4

    Cook the linguine in salted water according to package instructions. Peel and dice the garlic and onions. Cut the chili into slices. Chop the anchovies. Grate the Parmesan cheese. Strain the tuna in a sieve.
    • 300 g linguine
    • 1 clove garlic
    • 1 onion
    • 1 chili
    • 2 anchovies
    • 50 g Parmesan cheese
    • 370 g canned tuna
    • pot
    • cutting board
    • knife
    • grater
    • fine sieve

    Cook the linguine in salted water according to package instructions. Peel and dice the garlic and onions. Cut the chili into slices. Chop the anchovies. Grate the Parmesan cheese. Strain the tuna in a sieve.

  • Step 3/ 4

    Heat the olive oil in a frying pan. Sauté the onions, garlic and chili. Add the tomato paste and sauté briefly. Then add vinegar, broth and cream, bring to a boil and simmer for 3-5 minutes. Tear the tuna apart and add to the sauce, along with the olives and anchovies. Season to taste with salt and pepper.
    • 2 tbsp extra-virgin olive oil
    • 2 tbsp tomato paste
    • 50 ml white balsamic vinegar condimento
    • 350 ml vegetable broth
    • 200 ml cream
    • 100 g jarred pitted green olives
    • salt
    • pepper
    • frying pan
    • spatula

    Heat the olive oil in a frying pan. Sauté the onions, garlic and chili. Add the tomato paste and sauté briefly. Then add vinegar, broth and cream, bring to a boil and simmer for 3-5 minutes. Tear the tuna apart and add to the sauce, along with the olives and anchovies. Season to taste with salt and pepper.

  • Step 4/ 4

    Drain the pasta. Mix with the tuna sauce and serve. Sprinkle with Parmesan cheese and garnish with parsley.
    • parsley (for serving)
    • sieve

    Drain the pasta. Mix with the tuna sauce and serve. Sprinkle with Parmesan cheese and garnish with parsley.

  • Enjoy your meal!

    Linguine with tuna sauce

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