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Linguine with tuna, capers and fresh tomatoes Recipe

Linguine with tuna, capers and fresh tomatoes
Source: Iga

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Ingredients

  • 330 g (¾ lb.) linguine
  • 500 mL (2 cups) cherry tomatoes, halved
  • 80 mL black olives, drained and sliced
  • 60 mL (1/4 cup) chopped fresh parsley
  • 45 mL (3 tbsp.) olive oil
  • 30 mL (2 tbsp.) capers, drained
  • 1 clove garlic, minced
  • 1 mL (¼ tsp.) salt
  • Pinch hot pepper flakes (optional)
  • 1 can (170 g) solid white Tuna in water, drained
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4 servings

Instructions

  • Cook linguine according to package directions. 
  • Once linguine is cooked, reserve 80 mL of pasta water, and drain rest.
  • In a bowl, add tomatoes, black olives, parsley, oil, capers, garlic, salt and hot pepper flakes (if using) and mix until combined. 
  • Fold in tuna.
  • Toss mixture with pasta and reserved pasta water. 

Dinner

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A recipe from Iga

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