Tuna Linguine with Olives & Capers

Linguine with Tuna and Olives. Easy and nutritious, this is the sort of recipe that everyone should have up his or her sleeve as it costs very little but tastes fantastic.

Ingredients

10 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, peeled and sliced finely
100g pitted Kalamanta Olives, drained and quartered
5 Anchovy Fillets in oil, drained and chopped
12 Cherry Tomatoes, quartered
0.5 Tsp Dried Chilli Flakes
1 x 200g can of Tuna in oil, drained and flaked
4 Tbsp Flat Leaf Parsley, chopped
Sea Salt and freshly ground Black Pepper to taste 
400g Linguine or Spaghetti

Method

Heat the Olive Oil in a large frying pan over a medium heat
Add the Garlic, Olives and Anchovies and cook for 1 minute, stirring to prevent burning
Add the Cherry Tomatoes and Chilli Flakes
Continue to cook for a further 2 minutes
Add the flaked Tuna and chopped Parsley
Season with sea Salt and Ground Black Pepper
Stir for a further 1 minute
Meanwhile, cook the Linguine in a large pan in accordance with packet instructions in salted boiling water until al dente
Drain and tip back into the same pan over a low heat
Pour over the tuna, tomato and olive sauce and stir everything together gently for about 30 seconds to allow flavours to combine
Divide between 4 warm serving plates and serve, but do not be tempted to top with grated cheese. Better scatter a little extra chopped parsley

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