Linguine with tuna sauce

Based on 3 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
anchovies
chili
1 clove garlic
onion
50 g Parmesan cheese
2 tbsp extra-virgin olive oil
2 tbsp tomato paste
salt
pepper
parsley (for serving)

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
    • onion
    • chili
    • 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.

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