Showing posts with label seaweed linguine. Show all posts
Showing posts with label seaweed linguine. Show all posts

Thursday, August 27, 2015

Spicy Tuna Linguine

I will start by saying that my Italian relatives consider this recipe an entirely elementary dish that is prepared when there is no other alternative in the kitchen. If my aunts read my blog I already know what they would say: "I can't believe she's writing about tuna pasta...out of all the delicious Italian recipes she chose tuna pasta!" Relax aunties...there will be more recipes coming, but as my first recipe on the blog I wanted to share something quick and easy that is also very tasty and nutritious!

This is a first course dish that you can make in about 15 minutes. I know a lot of people don't care for tuna because of its strong flavor but the sauce and spices really tone down the fishy taste.

In Italy there are many different variations to this recipe. Some people like to add capers, sardines or olives while others don’t add the jalapeno pepper or pecorino like I do for example but this is the version that I prefer the most because of its simplicity.

Ingredients (recipe for 2):

-          1 can of tuna packed in olive oil and drained
-          1 cup of plain tomato sauce
-          1 small shallot finely chopped (1 small onion is fine as well)
-          ½ carrot grated
-          ½ celery stick finely chopped
-          3 tablespoons of extra virgin olive oil
-          Salt to taste
-          1 small jalapeno peppe
-          200 grams of linguine pasta
-          1 tablespoon fresh parsley finely chopped
-          1 tablespoon of grated pecorino cheese  (optional)


Heat the olive oil in a skillet and add the shallot, carrot and celery stirring for about 2-3 minutes. Make sure not to burn the shallot. Add the can of tuna and stir until you see the tuna soften a bit then add the tomato sauce.

Experience the heart

Now I add the jalapeno pepper and cover setting on low-medium heat stirring occasionally.

In the mean time I bring a pot of salt water to a boil and cook the linguine al dente and drain. You can use any type of pasta. My other half prefers long pasta so I use linguine, but short pasta is just as good. I used a mix of regular linguine and seaweed linguine which sounds weird, I know, but is delicious and very good for you as well J.  I had some left over and decided to mix the two for this recipe. The cooking times were the same for both types of linguine so that wasn’t a problem.  

The sauce is almost ready. Remove the jalapeno pepper and turn off the heat.

At this point add the pecorino to the sauce if you like.  Pecorino has a tangy flavor and I think it goes very well with this recipe. I don’t add a lot just enough to add flavor. For me the tuna sauce is too plain without the pecorino. You don't have to add it but don’t knock it till you try it!

Mix the sauce with the pasta and add the parsley to decorate. Enjoy with a nice glass of white wine!