My taste of home : Linguine con tonno

 

 

 The key here is the Parmesan rind in the sauce which gives it a wonderful savoury taste. Pay particular attention to your salad – it needs to have a good kick of acidity to counter the tuna pasta sauce.

SERVES 4-5

60ml extra virgin olive oil, plus extra for serving

1 onion, diced

3 garlic cloves, chopped

1 Parmesan rind

1 tsp dried oregano

1 tbsp tomato paste

2 x 400g tins chopped tomatoes

300g tinned tuna, well drained

500g dried linguine

salt and black pepper

grated Parmesan, to serve

SALAD

120g mixed salad leaves

½ small red onion, chopped

100ml extra virgin olive oil

30ml white wine vinegar 

• Put the 60ml of olive oil in a large pan over a medium-high heat. Add the onion and a little salt, soften the onion for 5 minutes without allowing it to colour, then add the garlic, Parmesan rind and oregano. Cook for a further 2-3 minutes, then add the tomato paste and cook for another minute.

• Add the tinned tomatoes, season with more salt to taste and when the sauce begins to bubble, turn the heat down as low as it will go. Keep stirring every 20 minutes for a couple of hours, adding a splash of water if it starts to stick.

• Add the tuna to the sauce once it is ready. Cook the linguine for 2 minutes less than the packet instructions, then drain. Scoop the sauce into the pasta and mix it through. Serve on warm plates, drizzled with a little more olive oil and sprinkled with grated Parmesan. Season with black pepper.

• Dress the salad leaves and onion with oil and vinegar, season with salt and serve with the pasta.