Tuna linguine

When you’re busy at work, maybe late home, but want something tasty and quick that just uses storecupboard ingredients, this tuna linguine really hits the spot. This is a real mid-week supper lifesaver that we’ve made time and again. I use linguine because I prefer it and I’ve always got some in the pantry but it works with most pasta shapes.

Tuna linguine

  • 1 large onion, sliced
  • 400g tin of tomatoes
  • 1 x 110g tin of tuna
  • 2 tablespoons of olive oil
  • 1 tsp sea salt
  • 1 pinch of sugar
  • 40g Parmesan cheese, grated
  • 200g of linguine
  • Black pepper

To make…

  • Heat the olive oil in a frying pan and fry the onion gently for about 6 minutes until it’s soft and light golden not browned.
  • Add the tomatoes, salt and sugar and reduce a littleĀ to intensify the flavour.
  • Cook the linguine in plenty of boiling salted water following the instructions on the packet – usually 8 to 10 minutes. Drain well when cooked.
  • Stir the tuna flakes into the tomato sauce.
  • Add the pasta and combine thoroughly with the sauce.
  • Serve in warmed bowls, add the Parmesan cheese and black pepper.
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About Janet Davies @pigeoncottage

Food lover, author, cook!
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