lunedì 28 marzo 2016


Entree or complete dish - Lactose free - Can be gluten free (read footnotes)

I like to prepare dishes that can be considered "complete", therefore that have carbs, proteins and vegetables: it makes my life much easier. Since I love to cook, I always try to be creative and prepare different things every time (celebrations and holidays are a different chapter, though ;-) ). By the way: it's not linguini, it's linguine (like penne ;-) ).

1 lb Italian linguine
2 cans GOOD tuna in olive oil (like the one we carry ;-) )
1 tbsp Italian capers, packed in salt, rinsed and halved
1 tsp Italian anchovy paste
2 cups Italian strained San Marzano tomatoes
1/4 Italian sundried tomatoes, packed in oil and julienned
2 cups pearl onions (I used frozen ones)
2 cups cut green beans (I used frozen ones)
Italian sea salt
Italian extra virgin olive oil (if needed)

Bring a tall pot of water to a boil. Drain the tuna, reserving the oil; crumble it.

In a big skillet on low heat, warm the tuna's olive oil; add capers, anchovy paste and sundried tomatoes and stir.

Stir in the strained San Marzano and simmer for 2-3 minutes, then add tuna, stir and simmer for 5 more minutes.

When water boils add salt and veggies, wait until water comes back to a rapid boil, then add linguine; cook until "al dente" (about 8 minutes) and drain, reserving some water to thin the sauce if it's too thick.

Transfer linguine and veggies to the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.

Serve immediately

- You can use whole peeled San Marzano tomatoes, if you like pieces of tomatoes in your sauce, same quantity.
- You can use as many or as little sundried tomatoes as you like. I like them A LOT.
- If you need some extra oil, use the sundried tomatoes' oil, which is super flavorful (and don't throw it away that oil, keep it in the refrigerator and use it for other dishes, too ;-) ).
- You can use 2-3 of anchovy fillets, if you like them.
- I always add veggies to the pasta, this way pasta will absorb their flavor and nutrients. Never add veggies after pasta: it will cool down water and interrupt pasta's cooking.
- Please, do not serve it with Parmigiano: its flavor will cover all others.
- It's lactose free and, with the right pasta, it can be gluten free too!!
- Except for the fresh or frozen veggies, we do sell everything on this recipe ;-)

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